Best 3 Jans Cranberry Curd Recipes
In the realm of delectable treats, there lies a true gem that captivates taste buds and sparks culinary joy: Jan's Cranberry Curd. This exceptional creation, born from the brilliant mind of culinary artist Jan, is a symphony of flavors that blends the tartness of cranberries with the richness of butter and sugar, resulting in a smooth, creamy, and utterly irresistible spread. Whether you savor it on its own, pair it with scones or toast, or use it as a filling for delectable pastries, Jan's Cranberry Curd promises an explosion of flavors that will transport you to culinary heaven. Embark on a delightful journey as we unveil the secrets behind this culinary masterpiece, guiding you through the process of creating your own batch of Jan's Cranberry Curd, ensuring that every bite is a celebration of taste and a testament to the magic of homemade delights.
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JAN'S CRANBERRY CURD
Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.
Provided by What's for dinner, mom?
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
- Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
- Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
- Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g
JAN'S CRANBERRY CURD
Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.
Provided by What's for dinner, mom?
Categories Jams and Jellies
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
- Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
- Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
- Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g
CRANBERRY LEMON CURD TARTS
These are the greatest tasting tarts, and the cranberry cocktail makes it the best tasting flavor that you have ever tasted - yummy!!
Provided by Chef mariajane
Categories Dessert
Time 4m
Yield 18 mini tarts
Number Of Ingredients 9
Steps:
- Whisk together eggs, egg yolks, and sugar in large microwaveable bowl. Stir in cranberry cocktail, lemon juice and butter. Microwave on HIGH for 2 minutes; stir. Return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. Stir until smooth. Pour through a fine strainer into bowl. Cover and chill in refrigertor. The mixture can be stored in the refrigerator for up top 1 week. Fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. Garnish with whipped cream and lemon rind.
Nutrition Facts : Calories 61.4, Fat 2, SaturatedFat 1, Cholesterol 47.4, Sodium 15.5, Carbohydrate 10.1, Fiber 0.1, Sugar 9.4, Protein 1.1
Tips:
- For a smoother curd, strain it through a fine-mesh sieve before refrigerating.
- To make the curd ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- If you don't have a double boiler, you can make the curd in a heatproof bowl set over a saucepan of simmering water.
- Be sure to stir the curd constantly while it is cooking to prevent it from curdling.
- Do not overcook the curd, or it will become grainy.
- The curd is ready when it has thickened and coats the back of a spoon.
- Serve the curd chilled, topped with fresh berries, whipped cream, or a dollop of yogurt.
Conclusion:
Cranberry curd is a delicious and versatile spread that can be enjoyed on toast, scones, pancakes, or waffles. It can also be used as a filling for tarts, pies, and cakes. With its bright and tangy flavor, cranberry curd is sure to be a hit with everyone who tries it.
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