Cranberry Curd
This cranberry curd is easy to make - from fresh or frozen cranberries, Great for any time of year, but extra nice as a holiday brunch item!
Servings: 20 Servings (About 2 cups)
Calories: 76kcal
Equipment
- Wire Mesh Strainer
- Silicone Whisk
- Infrared Surface Thermometer
Ingredients
- 2 cups Cranberries Fresh or frozen & thawed
- ¼ cup Water
- ¾ cup Granulated Sugar
- 3 Large Egg Yolks
- 1 Large Egg
- 1 teaspoon Citric Acid
- 6 tablespoon Salted Butter Chilled and cut into pieces.
Instructions
- In a small pot, heat cranberries and water. Simmer for 2 minutes, mashing as it cooks.
- Press cranberry pulp through a wire strainer, discarding the solids left behind. Set pulp aside.
- In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the cranberry pulp and the citric acid, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, transfer cranberry curd to your storage container and chill for at least 1 hour before use.
Notes
This cranberry curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 35mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg