Rating: 5 stars
16 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken.

Sidney Fry, MS, RD
Recipe by Cooking Light December 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

hands-on:
35 mins
total:
1 hr 35 mins
Yield:
Serves 20 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

67 calories; fat 1.9g; saturated fat 1g; mono fat 0.6g; poly fat 0.2g; protein 0.7g; carbohydrates 12.1g; fiber 0.8g; cholesterol 35mg; iron 0.2mg; sodium 20mg; calcium 8mg.
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