Cranberry Curd

Cranberry Curd

Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
56 Calories

Recipe Instructions

Step 1
Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
Step 2
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
Step 3
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
Step 4
Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Cranberry Curd
Cranberry Curd
Cranberry Curd

Ingredients

  • 3 egg yolks
  • 2 tablespoons butter
  • 1 (12 ounce) bag fresh cranberries
  • 0.75 cup water
  • 0.5 cup white sugar

Categories

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