Description
A tangy and sweet cranberry curd that’s perfect for spreading on toast or using as a filling for desserts.
Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1/2 cup granulated sugar
- 3/4 cup water
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- In a medium saucepan, combine cranberries, sugar, and water over medium-high heat.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for about 10 minutes.
- Remove from heat and allow it to cool for 5-10 minutes.
- Transfer the mixture to a high-powered blender. Blend on high for 1-2 minutes until the mixture is completely smooth. Strain if necessary.
- In a pot, add the smooth cranberry mixture and whisk in the egg yolks.
- Place the pot back on the stove on medium heat, whisking continuously for about 5-10 minutes until thickened, coating the back of a spoon.
- Remove from heat and stir in the butter until melted.
- Pour the curd into a sterile container and allow it to cool completely before covering and refrigerating.
Notes
Store in an airtight jar in the refrigerator for up to two weeks. You can freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 10g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg
Keywords: cranberry, curd, spread, dessert, festive