I know! I know I have a cranberry obsession, but like who doesn't?! As if my love affair with cranberries wasn't already loco now I have a way to spread cranberry love all over the place with this delightful cranberry curd. Yep, I said CRANBERRY CURD!
Cranberry Curd
Active Time: 20 Minutes
Total Time: 2 Hours
Servings: 2 Cups
Ingredients
12 oz Fresh Cranberries (Frozen will work too)
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Directions
Place the cranberries and water in a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. Cover the curd with plastic wrap being sure that it touches (physically touches) the curd. Put it in the refrigerator and set for at least 2 hours. Put the set curd in an airtight container and store in the fridge for up to 2 months!
Cranberry Curd
Active Time: 20 Minutes
Total Time: 2 Hours
Servings: 2 Cups
Ingredients
12 oz Fresh Cranberries (Frozen will work too)
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Directions
Place the cranberries and water in a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. Cover the curd with plastic wrap being sure that it touches (physically touches) the curd. Put it in the refrigerator and set for at least 2 hours. Put the set curd in an airtight container and store in the fridge for up to 2 months!
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