Cranberry Curd

20
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 20 servings
OK

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 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 & Variations


No special items needed.

Related

KATO BABY

Wow, was this ever good breezer. YUMMMM...I loved it. So very tasty, tart, sweet, tangy, smooth, silky and delicious. I served it with homemade Montreal Bagels and the next day I served it over asparagus and pork loin chops. Can't wait to have it with pancakes. What a wonderful addition to the meal. Thank you so much for sharing this lovely treat. Made FYC tag game.

review by:
(12 Apr 2016)