Cranberry Curd

I’ve been wanting to make curd for a few years now, I even compiled a big roundup awhile back hoping to get myself into gear to cook up a batch. No dice. Then a few weeks ago I found myself with some cranberries and a little procrastination running through my system. Turns out making curd (such an awful word for such a delicious thing) is really quite easy. I’ve been eating it on everything from flatbreads to toast, literally dipping right into the jar. YUM.

 

Cranberry Curd

• 1/2 lb. fresh cranberries (a little over 2 cups)
• 1/2 C water
• 3 egg yolks
• 1 whole egg
• 3/4 C sugar
• 4 Tbsp unsalted butter, cut into 4 pieces

In a small saucepan, combine the cranberries and water over medium heat. Cook until the cranberries pop and start to bubble. Pass the liquid through a strainer into a bowl, using the underside of a spoon to press. Allow to cool to room temperature and return to saucepan. Whisk together the egg yolks and egg, then pour in sugar and whisk some more until combined. Add the egg mixture to the cranberry puree in the saucepan, and continue whisking until combined. Place over medium heat and whisk constantly until the custard thickens and can coat the back of a wooden spoon. Remove from heat and stir in the butter, one Tbsp at a time. Pour curd into a covered bowl or jar and chill for at least an hour. Keep refrigerated.

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