Easy Cranberry Curd including Power Blender Option
User Reviews
5
Easy Cranberry Curd including Power Blender Option
Description
The Easy Cranberry Curd recipe starts by simmering cranberries with water until they burst and soften. After straining out the skins for smoothness, the cranberry juice is combined with sugar and butter, then gently heated until the sugar dissolves and the mixture simmers. Gradually beaten eggs are whisked in to thicken the curd to a silky consistency that will firm up further once cooled. The recipe includes an alternative power blender method where cranberries are blended smooth before adding eggs and butter, streamlining the process and ensuring a uniformly smooth texture.
The finished curd has a pronounced tart cranberry flavor balanced by the sweetness of sugar and the smoothness of butter. It’s versatile for spreading on toast, filling pastries, or layering into desserts. Stored in sterilized jars and refrigerated, it keeps for up to six weeks unopened, and about two weeks once opened, allowing for extended use.
Ingredients
- 275 g cranberries washed
- 100 ml water
- 200 g caster sugar
- 55 g butter cubed (room temperature if power blending, unsalted
- 2 egg beaten, large
Instructions
- Place the cranberries & water in a saucepan (I like to use non-stick for curd making) and simmer on a low heat under a lid until the cranberries have popped and are cooked (about 5 minutes).
- Pour the cooked cranberries into a sieve over a bowl and push the cranberries through the sieve with the back of a spoon until you are left with just the skins.
- Place the sieved cranberries back into the saucepan along with the sugar and butter.
- Over a low heat, stir with a wooden spoon until the sugar has fully dissolved.
- Turn the heat up a little until the cranberry mixture starts to gently simmer.
- Pour the beaten egg into the mixture in a thin stream whilst beating with a whisk, then continue to beat for about another minute. The mixture will thicken and you should be able to coat the back of a metal spoon. (The mixture will thicken on cooling).
- Pour into hot sterilised jars. Makes 500 ml in total.
- Store in the fridge for up to 6 weeks. Once open use within about 2 weeks.
Notes
- Store cranberry curd in sterilized jars in the fridge for up to 6 weeks unopened.
- Once opened, use the curd within about 2 weeks to maintain freshness.
- The power blender method creates a smooth curd quickly but ensure ingredients are added gradually as described.
User Reviews
Overall Rating
5
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