Cranberry Curd: a delicious take on fruit curd

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What is cranberry curd you say??? As our good friend Wikipedia explains;

“Fruit curd is a dessert spread and topping usually made with lemonlime,[1] orange or raspberry.[2] Specific types of fruit curd are named after the central curd in them – for example, that made with lemons is known as “lemon curd”. The basic ingredients are beaten egg yolkssugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread.”

Lemon curd is one of my favorites. Delicious as a filling in cakes, cupcakes, or tarts, it is also delicious on toast or shortbread cookies. I had never actually realized it could be done with cranberries until reading about it in November’s issue of Cooking Light Magazine.

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So I thought I’d give it a whirl and let y’all know how it came out; YUMMY! It removes the tartness of the cranberries while still retaining a nice flavor that is not too sweet.

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Cranberry Curd (recipe from Cooking Light Magazine)

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 (I used Triple Sec for my batch)

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Start by placing the water, lemon juice, and cranberries in a medium-sized sauce pan and bring to a boil.

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Reduce heat to a simmer and cook for 5 minutes until the cranberries are poppin’ and lockin’.

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Carefully pour the cooked cranberries into a food processor or blender.

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Now whip it. Whip it real good. aka until the mixture is smooth.

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Pour into a fine-meshed sieve so that the seeds are not in the final product.

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Next, combine the sugars and butter using a hand or stand mixer. Add the egg yolks to the mixture one at a time and mix well. Then, add the strained cranberry mixture, cornstarch, and salt and mix to combine.

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Using a double boiler cook the mixture until it thickens, stirring frequently. This will take about 10 minutes, or if using a thermometer the mixture should reach 160 degrees.

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Last step; remove the cranberry mixture from the heat and let stand for 5 minutes before adding the Grand Marnier (or Triple Sec).

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Give it a good stir.

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Spoon directly into my face. I mean, a jar.

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It will keep in refrigerator for a week.

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A special thanks to my sister who helped me with this post!

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Cranberry Curd

recipe from Cooking Light Magazine

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 (I used Triple Sec for my batch)

Directions:

Start by placing the water, lemon juice, and cranberries in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes until the cranberries pop.

Carefully pour the cooked cranberries into a food processor or blender and blend until the mixture is smooth. Pour into a fine-meshed sieve so that the seeds are not in the final product.

Next, combine the sugars and butter using a hand or stand mixer. Add the egg yolks to the mixture one at a time and mix well. Then, add the strained cranberry mixture, cornstarch, and salt and mix to combine.

Using a double boiler cook the mixture until it thickens, stirring frequently. This will take about 10 minutes, or if using a thermometer the mixture should reach 160 degrees. Finally, remove the cranberry mixture from the heat and let stand for 5 minutes before adding the Grand Marnier (or Triple Sec). Stir to combine. Store in the fridge for up to a week.

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