Homemade Cranberry Curd

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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.  Image

Plus, how pretty are these berries?  Image

All washed off

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My grandma insists no cranberries are equal to Ocean Spray, so of course they’re what I started with

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Cranberry Curd  [Modified from Martha Stewart’s]

 

Ingredients

 

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.

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I used half the sugar that Martha did and didn’t miss it at all.  This was just the right amount of tart and just sweet enough.  Image

Post-straining

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Nice and thick

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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.

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One thought on “Homemade Cranberry Curd

  1. Pingback: Throwback Saturday – Thanksgiving | Ramblings of a Twenty-Something Writer

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