I am SO excited to be able to share this recipe with you because I know you will love it! My dear friend Karon posted this on her blog last week, it sounded so good I headed straight into the kitchen and made myself a batch and I have not been able to leave it alone! Not only does Karon have great ideas for Christmas gifts for friends and family, like this Cranberry Curd, but her recipes are simple and easy to follow and best of all, they are unique! Be sure you go and check out her Chocolate Salami...truly a delicious and fun gift if there ever was one! And while you're visiting Karon's blog, scroll down and take a look at her beautiful Christmas ornaments -she has just reduced her prices and they are a steal of a deal!
What do you do with Cranberry Curd, you ask? Well, think about how you would use lemon curd...in a pie or as the filling in a cake or in a sandwich cookie? Cranberry Curd would be delicious in any of that or even on plain toast or scones - I had it this morning on an Eggo Waffle - it was so, so yummy!
Curd is different from jam and jelly - it has butter and eggs in it and has a very creamy, smooth texture...think velvet...fruity, buttery, sweet-tart-velvet...and it's such a beautiful color!
This recipe makes 4 cups and comes together in a very short time - unlike jam/jelly, it's not processed, it's only cooked until it thickens, about 10 minutes. It will need to be kept in the refrigerator and will last for about 2 weeks, but I promise, it won't...you'll have it eaten by then!
Cranberry Curd - Adapted From Karon Grieve, Scotland's Finest
1 bag fresh cranberries (12 oz.)
2 oranges, zested and juice (you should have a little less than 1/2 cup of juice)
4 eggs, beaten
1/2 stick butter, cut into small pieces
2 cups sugar
In medium saucepan over medium-high heat, combine cranberries, orange zest and orange juice and bring to the boil. Reduce heat and simmer until berries are soft and mushy, about ten minutes. Using an immersion blender, blend the berry mixture until smooth. (Or you can use a regular blender.)
Add butter and sugar to berry mixture and stir until dissolved.
In a small bowl, whisk the eggs together. Very slowly add about 1/4 cup of the berry mixture to the eggs, whisking the entire time until incorporated this allows for the eggs to temper. Then very slowly add the egg mixture into the berry mixture, stirring with a wooden spoon until incorporated. Bring up the heat to medium and continue to stir until mixture has thickened, about 8 minutes, or until mixture reaches 170 degrees on a candy thermometer.
Spoon Cranberry Curd into sterilized jars and seal. Curd must be kept in the refrigerator and unopened it will last for 6 weeks. After opening it should be used within 2 weeks. Makes 4 cups.
