CRANBERRY CURD

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Cranberry Curd image

Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

Provided by France C

Categories     Desserts     Fillings     Fruit Fillings

Time 30m

Yield 16

Number Of Ingredients 5

1 (12 ounce) bag fresh cranberries
¾ cup water
½ cup white sugar
3 large egg yolks egg yolks
2 tablespoons butter

Steps:

  • Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
  • Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
  • Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
  • Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g

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