easy
OMG. THIS is incredible. I think I ate 4 tablespoons while straining it at the end-this is a Thanksgiving game changer. Thank you!!
~ Michele.
– In a small saucepan, combine the cranberries and water, cover, and place over medium heat. Cook until the cranberries pop and the liquid bubbles.
– Pass the cranberries through a strainer, pressing well with a spoon. Pour the cranberry puree back into the saucepan.
– Whisk together the egg yolks and egg until combined. Add the egg mixture to the cranberry puree in the sauce pan, and continue whisking until creamy and well incorporated.
Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon. Remove the pan from the heat, and stir in the butter. Strain into a bowl or jar and chill in the refrigerator.
A jar of cranberry curd would be a delicious, thoughtful homemade gift for the holidays!
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...