Cranberry Curd
By Sarah EwaldPublished on October 15, 2019
Time
30 minutes, plus 3 hours chilling
Yield
Makes about 2 cups
Ingredients
12 ounces (340 grams/3 cups) frozen cranberries 1 cup (7 ounces/198 grams) sugar 2 teaspoons grated orange zest plus ¼ cup juice¼ teaspoon table salt 2 large eggs plus 2 large yolks8 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Before You Begin
You needn't thaw the cranberries for this recipe.
Instructions
- Cook cranberries, sugar, orange zest and juice, and salt in medium saucepan over medium-low heat, mashing occasionally with potato masher, until cranberries have mostly broken down and mixture measures 1¼ cups, 10 to 12 minutes. Strain cranberry mixture through fine-mesh strainer into bowl, pressing on solids with rubber spatula to extract as much puree as possible. Discard solids.
- Whisk eggs and yolks into cranberry mixture in bowl. Return mixture to saucepan and cook over medium-low heat, stirring constantly with rubber spatula, until mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
- Off heat, stir in butter until incorporated. Transfer curd to bowl, press piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)
Time
30 minutes, plus 3 hours chillingYield
Makes about 2 cupsIngredients
12 ounces (340 grams/3 cups) frozen cranberries
1 cup (7 ounces/198 grams) sugar
2 teaspoons grated orange zest plus ¼ cup juice
¼ teaspoon table salt
2 large eggs plus 2 large yolks
8 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Ingredients
12 ounces (340 grams/3 cups) frozen cranberries
1 cup (7 ounces/198 grams) sugar
2 teaspoons grated orange zest plus ¼ cup juice
¼ teaspoon table salt
2 large eggs plus 2 large yolks
8 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Ingredients
12 ounces (340 grams/3 cups) frozen cranberries
1 cup (7 ounces/198 grams) sugar
2 teaspoons grated orange zest plus ¼ cup juice
¼ teaspoon table salt
2 large eggs plus 2 large yolks
8 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Why This Recipe Works
Cranberry curd is a custard-style sauce made from eggs, sugar, butter, and cranberries. We concentrated the flavor of our cranberries by cooking them down with sugar, orange zest and juice, and salt. To create a silky-smooth curd, we strained the cooked cranberries through a fine-mesh strainer. We then cooked the curd to 175 degrees to achieve a creamy consistency.
Before You Begin
You needn't thaw the cranberries for this recipe.
Instructions
- Cook cranberries, sugar, orange zest and juice, and salt in medium saucepan over medium-low heat, mashing occasionally with potato masher, until cranberries have mostly broken down and mixture measures 1¼ cups, 10 to 12 minutes. Strain cranberry mixture through fine-mesh strainer into bowl, pressing on solids with rubber spatula to extract as much puree as possible. Discard solids.
- Whisk eggs and yolks into cranberry mixture in bowl. Return mixture to saucepan and cook over medium-low heat, stirring constantly with rubber spatula, until mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
- Off heat, stir in butter until incorporated. Transfer curd to bowl, press piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)
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