I just love this curd- it has so many uses.
1/2 lbfresh whole cranberries (about 2 1/2 cups)12 ounces
2 Tbspfresh lemon juice
3 largeegg yolks
1 largewhole egg
1 1/2 tspcornstarch mixed with 1 tablespoon water
2/3 cgranulated sugar
1/4 cbrown sugar
3 Tbspunsalted butter, cut into small pieces
1 Tbspgrand marnier,optional
How to Make Cranberry Curd
- 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.
- 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.
- 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.