Cranberry Lemon Curd
Recipe: #21925
November 29, 2015
Categories: Desserts, Eggs, Cranberry, Christmas, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Gifts, Kosher Dairy, Scones, more
"A colorful version of lemon curd for the holidays. Use it to fill pastry shells or as a topping for desserts; or spread it on cranberry bread or scones. Include a jar of curd in a gift basket or with a loaf of cranberry bread. Yields 4 cups"
Original is 4 servings
Ingredients
- FOR CRANBERRY PUREE
-
-
- FOR CURD
Nutritional
- Serving Size: 1 (314.1 g)
- Calories 566.3
- Total Fat - 10.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 416.6 mg
- Sodium - 14114.5 mg
- Total Carbohydrate - 106.3 g
- Dietary Fiber - 1.9 g
- Sugars - 101.9 g
- Protein - 14.5 g
- Calcium - 81.7 mg
- Iron - 2.3 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine fresh or frozen cranberries and water in small saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth.
Step 2
In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
Step 3
Slowly add eggs one at a time at medium speed; beat for 1 minute.
Step 4
Mix in lemon juice and cranberry puree. (Mixture will look curdled)
Step 5
Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears.
Step 6
Increase heat to medium and cook, stirring constantly, until mixture thickens. (About 15 minutes) Do not boil.
Step 7
Remove from heat.
Step 8
Transfer to bowl and press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use freshly-squeezed lemon juice for the best flavor.
- If using frozen cranberries, allow them to thaw before blending.
- Substitute honey for the granulated sugar for a naturally sweetened version of the curd. The benefit of this substitution is that it is a healthier alternative to using refined sugar, and it will also provide a slightly different flavor profile to the curd.
- Substitute orange juice for the lemon juice for a different citrus flavor. The benefit of this substitution is that it will provide a sweeter flavor, and it will also make the curd a bit more colorful with the orange juice.
Orange Ginger Curd Replace the lemon juice with orange juice and add 1 teaspoon freshly grated ginger to the cranberry puree before blending.
Cranberry Orange Scones. These scones are the perfect accompaniment to the Cranberry Lemon Curd, as they bring together the tartness of the cranberries with the sweetness of the orange. The scones are also a great way to show off the beautiful color of the curd.
Orange Glazed Carrots. Orange glazed carrots are a great complement to the Cranberry Orange Scones because they bring out the sweetness of the orange in the scones. The carrots are cooked until tender and then glazed with a mixture of orange juice, butter, and brown sugar for a delicious and flavorful side dish.
FAQ
Q: How long does Cranberry Lemon Curd last?
A: Cranberry Lemon Curd will last up to one week when stored in a tightly covered container in the refrigerator.
Q: How do I make Cranberry Lemon Curd?
A: To make Cranberry Lemon Curd, combine cranberries, sugar, lemon juice, and lemon zest in a saucepan and heat until the cranberries are softened. Strain the mixture and add butter, egg yolks, and salt. Cook over low heat, stirring constantly, until thickened. Cool and enjoy!
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Fun facts:
The cranberry is native to North America and has been used in traditional Native American diets for centuries. In the early 1600s, the cranberry was introduced to European settlers, who called it 'craneberry' because of the plant's small, pink blossoms that resembled the head and bill of a crane.
The combination of lemon and cranberry is thought to have been popularized by the British royal family. Queen Victoria reportedly served a lemon and cranberry tart at a dinner party in the 1800s, and it has been a favorite of the royal family ever since.