Although most traditional curd recipes feature citrus, this beautiful pink curd features fresh cranberries. It makes a wonderful cake filling, and is delicious spread on bread, scones, biscuits, and more.
- 12 oz fresh cranberries
- 3/4 cup + 1 1/2 T. water
- 5 T. unsalted butter
- 1 1/4 cup sugar
- 5 large eggs
Add the cranberries and water to a medium saucepan over medium-high heat. Cook until the berries have popped and are tender. Pass the cranberries through a food mill fitted with the plate with the smallest holes or press through a fine-mesh sieve. Return the puree back into the pan.
Add the butter and sugar and bring to medium heat. Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring/whisking continuously so the eggs don’t scramble. The curd is thick enough when it coats the back of a wooden spoon and running your finger over it will leave a streak.
Once thickened to this point, pass through a fine-mesh sieve to make sure there are no scrambled egg remnants. Press a piece of plastic wrap directly against the curd to keep a skin from forming. Cool completely in the refrigerator before serving.
Servings 24.0 * calories 125 * Total Fat 3 g * Saturated Fat 2 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 45 mg * Sodium 15 mg * Potassium 15 mg * Total Carbohydrate 22 g * Dietary Fiber 0 g * Sugars 10 g * Protein 1 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*