The cranberry curd is so smooth and easy to make. You can imagine this spread over crepes, or buttery toast, or you may use this curd in a twist on lemon meringue pie for Holiday dinner. I think that’d be amazing!
Note: Use frozen cranberries if fresh are not available.
Hint: Don’t use aluminum. When cooking cranberries be sure to use stainless steel, glass or porcelain-covered cookware. Aluminum will discolor, due to the acid in the berries.
- 3 cups fresh cranberries
- 2/3 cup water
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 4 Tbsp. unsalted butter, cut into small cubes
In a small non aluminum saucepan, combine the cranberries and water, cover, and place over medium heat. Cook until the cranberries pop and the liquid bubbles. Pass the cranberries through a strainer, pressing well with a spoon. Be sure to scrape all the lovely red puree on the underside of the strainer into the bowl to use. Let it cool.
Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. In a non aluminum saucepan, combine the egg mixture to the cranberry puree, and continue whisking until creamy and well incorporated. Place over medium heat, whisking constantly, until the curd thickens and can coat the back of a wooden spoon, about 5-7 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.