Cranberry Curd
Description
This cranberry curd is a tangy twist on classic lemon curd. Spread it on scones, oatmeal, or yogurt for a festive holiday treat.
Ingredients
•
1 (12 ounce) bag fresh cranberries
•
3/4 cup water
•
1/2 cup white sugar
•
3 egg yolks
•
2 tablespoons butter
Directions
1
Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
2
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
3
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
4
Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.