Name: Cranberry Curd
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 cup water; 2 tablespoons fresh lemon juice; 12 ounces 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; 1½ teaspoons cornstarch; 1/8 teaspoon salt; 1 tablespoon Grand Marnier

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My family loves cranberry season. As soon as the gorgeous red fruits arrive in the stores, I bring home several bags and start making maple cranberry butter, cocktails, tea, cranberry upside down cake, cookies, and other delicious things. I first started making this cranberry curd from Cooking Light a couple years ago, and we love this colorful condiment because it adds lots of flavor and gorgeous color to the breakfast table. It’s jazzed up with a splash of Grand Marnier, but you can omit the alcohol if you prefer. Try the curd on toast, English muffins, crumpets, muffins, scones, or biscuits. For the photo, I used Thomas’ Cranberry English Muffins (not sponsored), one of their seasonal varieties and a favorite for my guys.

You will need a double boiler, or at least a bowl that can fit on top of a pot, and a thermometer to keep track of temperature. the idea is to cook the eggs but not curdle them, so watch the temperature carefully. Make the cranberry curd a day ahead so that it has time to chill, and keep it covered in the refrigerator for up to one week, if it lasts that long.

Cranberry Curd

Adapted from Cooking Light.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Condiment

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Keyword: autumn, cranberries, dairy, eggs, liqueur

Servings:

Calories: 55kcal

Author: Andrea

Equipment

medium saucepan
blender
mesh strainer
hand mixer
3-quart metal mixing bowl
Double boiler or 2 quart heavy bottom sauce pan
cooking thermometer
8-ounce or 4-ounce jars with lids

Ingredients

½ cup water
2 tablespoons fresh lemon juice
12 ounces fresh cranberries
⅔ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons unsalted butter (softened)
2 large egg yolks
1 large egg
1½ teaspoons cornstarch
⅛ teaspoon salt
1 tablespoon Grand Marnier

US Customary - Metric

Preparation

Combine the water, lemon juice, and cranberries in a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the cranberries pop. Place the cranberry mixture in a blender or food processor, and process until smooth. Strain the cranberry mixture through a fine mesh strainer over a bowl, then discard the solids.
Combine the granulated and brown sugar and butter in a mixing bowl, and beat with a mixer at medium speed until well combined. Add the 2 egg yolks and egg, 1 at a time, beating well after each addition. Stir in the cranberry mixture, cornstarch, and salt. Place the 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 and let stand for 5 minutes. Stir in the liqueur. Cover and refrigerate before serving. Will keep in the refrigerator for up to 1 week.