Cranberry Curd
User Reviews
5
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Course
Condiments
Cranberry Curd
Description
This cranberry curd begins by simmering fresh cranberries with sugar and orange juice until the berries soften and burst, releasing their tart juice. The mixture is then pureed and strained to remove skins and pulp, leaving a smooth, vibrant juice base.
Whisked egg yolks are tempered gradually with the hot cranberry puree to avoid curdling, then combined and cooked gently, stirring constantly until thickened to a custard-like consistency that coats the back of a spoon. Removing it before reaching a boil prevents scrambling the eggs. Finally, cubed butter is whisked in bit by bit to create a glossy, luxurious texture and mellow the tartness.
The curd can be stored in jars in the refrigerator to use as a spread on toast, filling for pastries, or flavoring for desserts requiring a bright cranberry component. Its smooth texture and balance of tartness and sweetness make it versatile in both sweet and savory dishes.
Ingredients
- 12 ounces Cranberry 3 cups
- 1 cup sugar
- ½ cup orange juice or water
- 3 egg or 6 yolks
- 4 ounces butter cut into cubes
Instructions
- In a medium saucepan, bring cranberries, juice and sugar to a boil. Simmer until berries are soft and have “popped,” about 15 minutes.
- Puree the berry mixture using a regular or immersion blender. When mostly smooth, strain the berry mixture, pressing on the pulp to extract as much juice as possible. Save the pulp for another use or compost it. Wash or wipe the saucepan clean.
- In a separate bowl, beat the eggs (or yolks) until well mixed, then mix a heaping Tablespoon of cranberry puree into the eggs. Be sure to whisk the whole time. Mix in another heaping Tablespoon, then add the egg mixture back into the cranberry bowl.
- Pour the cranberry egg mixture back into the cleaned saucepan. Cook on medium, stirring slowly and consistently and scraping the bottom and sides of the pan. When mixture has thickened (before it comes to a boil), remove it from the heat.
- Whisk in the butter, a few cubes at a time, until it’s all added. Pour curd into jars with lids and refrigerate to cool. The curd will continue to thicken as it cools.
User Reviews
Overall Rating
5
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