Cranberry curd is a colorful twist on the traditional lemon curd recipe and is a great substitute for cranberry sauce on Thanksgiving.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
55 Calories
Recipe Instructions
Step 1
Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
Step 2
Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
Step 3
Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
Step 4
Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
