I’ve really been digging Martha Stewart’s Living magazine this past year. I’ve always been a big magazine reader, but I keep pulling recipes and crafts and articles out of Living like it’s my job, which is strange, because I never felt super kindred to Martha. When I saw her recipe for Cranberry Curd in [I think?] the November issue, I knew I wanted to make a jar for my cranberry-loving Grandma. She makes her own cranberry sauce every Thanksgiving, and she also loves lemon curd, so I thought this would be perfect for her. I’d also never worked with cranberries before, so this was pretty cool.
All washed off
My grandma insists no cranberries are equal to Ocean Spray, so of course they’re what I started with
Cranberry Curd [Modified from Martha Stewart’s]
4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
1/2 cup water
2/3 cup orange juice (from about 3 oranges)
5 tablespoons unsalted butter, cut into pieces
1/2 cup sugar (Martha uses a whole cup)
Pinch of coarse salt
3 large egg yolks plus 1 large whole egg
1. Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 1 hour. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
2. Whisk together egg yolks and egg in a medium bowl, then stir in cranberry mixture a spoonful at a time to temper it. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened, about 8 minutes. Pass through sieve into a bowl. Keep refrigerated.
Nice and thick
That pan may or may not have gotten licked ; )
Martha serves hers in mini tarts, but I liked it on toast or over angel food cake.