Cranberry Curd
Recipe: #22264
December 26, 2015
Categories: Cranberry, Christmas Thanksgiving, Gluten-Free, Vegetarian, Alcohol, Gifts, Kosher Dairy, more
"This recipe is for 2 1/2 cups but can easily be doubled. Just allow more time for the curd to thicken. Makes a great hostess gift. Great swirled into yogurt or atop crusty bread with cream cheese."
Ingredients
Nutritional
- Serving Size: 1 (42 g)
- Calories 74.2
- Total Fat - 2.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 32.2 mg
- Sodium - 25.1 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0.8 g
- Sugars - 11 g
- Protein - 0.8 g
- Calcium - 7.5 mg
- Iron - 0.2 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes or until the cranberries pop.
Step 2
Place the cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl. Discard the solids.
Step 3
Combine the sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add the egg yolks and egg, 1 at a time, beating well after each addition.
Step 4
Stir the cranberry mixture, cornstarch, and salt into the sugar and egg mixture.
Step 5
Place the entire mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160 degrees and the mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let it stand for 5 minutes, then stir in the liqueur.
Step 6
Cover and refrigerate for up to 1 week.
Tips
No special items needed.