Cranberry Curd - Andrea Meyers
Print

Cranberry Curd

Adapted from Cooking Light.
Course Condiment
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 cups

Ingredients

  • 1/2 cup 120 ml water
  • 2 tablespoons 30 ml fresh lemon juice
  • 1 12-ounce/339 g package fresh cranberries
  • 2/3 cup 117 g granulated sugar
  • 1/4 cup 28 g 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 15 ml Grand Marnier

Instructions

  • 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.

Notes

Equipment
    hand mixer
    3-quart metal mixing bowl
    Double boiler or 2 quart heavy bottom sauce pan
    cooking thermometer
    mesh strainer
    8-ounce or 4-ounce jars with lids
Recipe Notes
For a nonalcoholic version with a touch of orange flavor, omit the Grand Marnier and use 1/4 cup orange juice + 1/4 cup water at the beginning.