Cranberry Curd

Cranberry Curd Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken.

Yield:

Serves 20 (serving size: 2 tablespoons)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 67
Fat 1.9 g
Satfat 1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 12.1 g
Fiber 0.8 g
Cholesterol 35 mg
Iron 0.2 mg
Sodium 20 mg
Calcium 8 mg

Ingredients

1/2 cup water
2 tablespoons fresh lemon juice
1 (12-ounce) package fresh cranberries
2/3 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons unsalted butter, softened
2 large egg yolks
1 large egg
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon Grand Marnier

Preparation

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.

2. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.

Note:

Sidney Fry, MS, RD,

December 2012
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