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Cranberry Curd.

It's that time of the year... cranberry time. The holidays where cranberries are a part of the season in so many ways. Cranberry sauce at all the special meals, sugared and chocolate covered cranberries, cranberry Christmas tree garland, jars of cranberries as decoration, etc. Love it all!



Having said that, why is it the only time we really focus on cranberries is around the holidays? Maybe it's availability? Not sure. My husband loves cranberry sauce all year round. He loves the bright acidic notes that complement chicken and turkey, in particular. Each year I usually make a giant batch and freeze most of it to use throughout the year. This year I'm going a little different route and trying cranberry curd.


I love the texture of curd as a stand alone, or incorporated into sweets. It's also great in breakfast foods and drizzled on savory dishes as well.




Make it.


Ingredients:

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

1 egg 2 tablespoons butter





Step 1 -

Place cranberries, water, and sugar in a medium saucepan 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.


Step 2 -

Pour cranberry mixture into a food processor or blender and blend until smooth, 10 to 20 seconds. Run through a sieve for an extra silky curd. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.



Step 3 -

Whisk egg yolks and egg 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.


Step 4 -

Pour into a sterile jar(s) and cool. According to Kathy at Love in my Oven https://loveinmyoven.com, "Cranberry curd can be kept for up to 2 weeks in the fridge, in an airtight container, or up to 1 year in the freezer. To thaw, place the container in the fridge overnight and use the next day."

Wow! Silky, tart and delicious. I have a recipe for Cranberry Curd Hazelnut Shortbread bars. Hopefully my next bake!


 

CRANBERRY CURD


Ingredients:

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

1 egg 2 tablespoons butter Directions:

Place cranberries, water, and sugar in a medium saucepan 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. Run through a sieve for an extra silky mouth feel. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.

Whisk egg yolks and egg 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(s) and cool.


According to Kathy at Love in my Oven https://loveinmyoven.com, "Cranberry curd can be kept for up to 2 weeks in the fridge, in an airtight container, or up to 1 year in the freezer. To thaw, place the container in the fridge overnight and use the next day."


 


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