Cranberry Curd

Pat Duran

By
@kitchenChatter

This recipe is a kitchenconfidante.com special holiday simple recipe.
I just love this curd- it has so many uses.


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Comments:

Serves:

makes 1 1/2 cups

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/2 lb
fresh whole cranberries (about 2 1/2 cups)12 ounces
1/2 c
water
2 Tbsp
fresh lemon juice
3 large
egg yolks
1 large
whole egg
1 1/2 tsp
cornstarch mixed with 1 tablespoon water
2/3 c
granulated sugar
1/4 c
brown sugar
3 Tbsp
unsalted butter, cut into small pieces
1 Tbsp
grand marnier,optional

Directions Step-By-Step

1
In a small saucepan, combine the first 3 ingredients over medium heat. Cook until the berries pop and the liquid bubbles. Remove from heat and pour into a strainer, pressing well with a spoon. Be sure to scrape all the red puree on the underside of the strainer into the bowl also.
Pour puree back into the saucepan and set aside to cool.
2
Whisk the egg yolks and whole egg until combined. While whisking pour in both the sugars , and butter whisking until light yellow. Add the egg mixture to the cranberry puree in the sauce pan,and the cornstarch mixture, continue whisking, until creamy and well incorporated, takes about 1 minute.
3
Place over medium heat, still whisking, until the custard thickens and can coat the back of a wooden spoon- 10 minutes.
Remove from heat, and stir in liqueur. Strain, if desired, into a bowl or jar,(or leave as it is) cover surface with plastic wrap and chill in the refrigerator for at least one hour.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy