Cranberry Curd

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 1.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 12.1g
  • Fiber: 0.8g
  • Cholesterol: 35mg
  • Iron: 0.2mg
  • Sodium: 20mg
  • Calcium: 8mg

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. 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. 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.
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