Ingredients for Cranberry Curd
- Fresh Cranberries
- 1/4 cup (60ml) water
- Unsalted Butter
- 1 cup (200g) granulated sugar
- 2 large eggs
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How to Make Cranberry Curd
- Combine 12 ounces (340g) fresh or frozen cranberries and 1/4 cup (60ml) water in a medium saucepan. Cover and cook over low heat for 10-15 minutes, or until cranberries are tender and burst open.
- Carefully transfer the cooked cranberries to a food mill or fine-mesh sieve. Press or strain to remove the skins and seeds, collecting the pureed cranberries in a clean saucepan.
- Add 4 tablespoons (1/2 stick) unsalted butter and 1 cup (200g) granulated sugar to the cranberry puree. Cook over low heat, stirring gently, until the butter and sugar are completely melted and incorporated.
- In a separate bowl, whisk 2 large eggs until light and frothy. Slowly whisk in the warm cranberry mixture to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a spatula or whisk. Continue to cook until the curd has thickened enough to coat the back of a spoon (about 8-10 minutes). Be careful not to boil or overheat, as this may cause the curd to curdle.
- Remove from heat and strain the curd through a fine-mesh sieve to ensure a perfectly smooth texture. Let cool completely before transferring to airtight containers. This curd will keep refrigerated for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
283g
Fat
60g
Carbs
26g
