Thanksgiving! I love this time of year for the tradition, the family, and time we spend reflecting on all that we have to be thankful for.
But more than anything, I love the food, and especially, cranberry curd. For most people, this is a new one, but it’s something my family has been enjoying for years, and although we can never replace the traditional cranberry sauce, cranberry curd is used in a totally different and decadent way.
We use this velvety soft, sweet and tart curd on everything from morning oatmeal or yogurt parfaits, to finishing off pumpkin pie or homemade cinnamon ice cream. You can also use the curd to make a pie or tarts, just bake your crusts ahead of time and add the chilled curd. The sweet treats are endless but let’s be honest, it’s also good with simply a spoon, while standing at the refrigerator door. but no matter what you choose to use it for, it’s perfect for sharing with friends and family.
This recipe may seem a bit complicated, but read through it a couple of times before getting started and you’ll be fine!
I would love to hear all of the amazing ideas you came up with for your curd so please share!
Happy making and happy thanksgiving!
- 1 bag of fresh cranberries or 4 cups of frozen cranberries
- 1/3 cup fresh orange juice- I used cara cara
- 1/3 cup fresh lemon juice
- 1/2 cup water
- 5 tbsp salted butter
- 1 1/2 cups sugar
- 3 egg yolks
- 1 whole egg
- Add cranberries, juices, and water to a medium sauce pan and cook over medium heat until the cranberries start to pop (about 30-40 minutes).
- Strain cooked berries into a fine strainer and squish to release all of the juice. Continue pressing until you have releases all of the pulp and strain through the strainer. Make sure to scrape the bottom of the strainer to get all of the pulp. You should end up with 1 1/2 – 1 3/4 cups. Discard the skins and seeds.
- Place pulp back into the sauce pan and add butter and sugar and cook until the butter is fully melted.
- In a medium sized bowl whisk together egg yolks and whole egg. Start whisking in 1/4 cup of the cranberry mixture at a time ensuring that the eggs don’t cook- whisk quickly to avoid this.
- Once again, place mixture in the sauce pan and cook, stirring constantly, until you can coat the back of a wooden spoon.
- Strain the curd through the strainer one more time to remove any solid bits.
- Cover with plastic wrap touching the top of the curd to ensure that you do not develop a film at the top. Chill and serve!