If you are a fan of lemon curd, you will love this cranberry version. Curd is one of those recipes that everyone has a spin on. You should use whole eggs, you must only use egg yolks. You must adhere to x ratios of sugar to juice to make it very sweet, you must keep it tart. Use more butter, use less butter – mix it in before, mix it in at the end. Cook in a saucepan, cook over a double boiler. Strain the juice, strain the cooked curd. And on and on it goes….anyway, I am just sharing with you the way I make it. But feel free to adjust the recipe to your needs.
This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken. If you are afraid your curd doesn’t thicken enough, you an add some cornstarch, but it’s absolutely not necessary. It will thicken without it.
Butter helps cut acidity from the cranberries as well as keep the curd soft and spreadable. You can go without or add a bit of coconut oil if you want to be dairy free.
- 340 grams cranberries
- 150 g sugar
- 50g packed brown sugar
- a pinch of ground star anis
- 100 ml cranberry juice
- juice of 1 lemon
- 50g softened butter
- 1 egg
- 3 egg yolks
- 1 tbsp. Cointreau
- Put cranberries, cranberry juice, lemon juice and ground star anis in a saucepan over medium heat.
- Simmer until cranberries have popped and softened, about 10 minutes.
- Put in a blender and blend until smooth, pass through a sieve and put in a saucepan.
- Add the sugar and the cointreau.
- Stir the eggs and yolks together and pour through a sieve with the rest of the ingredients.
- Heat au bain-marie until the mass begins to bind lightly.
- Remove from the heat and add the butter.
- Pour the mixture into warm sterilized jars and seal.
- Store in the refrigerator until use.