CRANBERRY CURD
This recipe is a kitchenconfidante.com special holiday simple recipe. I just love this curd- it has so many uses.
Provided by Pat Duran
Categories Other Sauces
Time 15m
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine the first 3 ingredients over medium heat. Cook until the berries pop and the liquid bubbles. Remove from heat and pour into a strainer, pressing well with a spoon. Be sure to scrape all the red puree on the underside of the strainer into the bowl also. Pour puree back into the saucepan and set aside to cool.
- 2. Whisk the egg yolks and whole egg until combined. While whisking pour in both the sugars , and butter whisking until light yellow. Add the egg mixture to the cranberry puree in the sauce pan,and the cornstarch mixture, continue whisking, until creamy and well incorporated, takes about 1 minute.
- 3. Place over medium heat, still whisking, until the custard thickens and can coat the back of a wooden spoon- 10 minutes. Remove from heat, and stir in liqueur. Strain, if desired, into a bowl or jar,(or leave as it is) cover surface with plastic wrap and chill in the refrigerator for at least one hour.
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Courtnie Marrero
[email protected]This cranberry curd is amazing! It's so creamy and smooth, and the flavor is out of this world. I can't wait to try it in other recipes.
Ranga Oad
[email protected]I was a little skeptical about making cranberry curd, but I'm so glad I did! It's absolutely delicious. I used it to fill a tart and it was a huge hit.
Desi Cook
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's the perfect balance of tart and sweet, and the texture is amazing.
Malek Mostafa
[email protected]This cranberry curd is the perfect addition to my holiday baking repertoire. It's so versatile and can be used in so many different ways. I've already made it into tarts, cookies, and scones, and it's been a hit every time.
Raees Amin
[email protected]I love how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this curd without any problems. It turned out perfectly and tasted delicious.
Bessie Hyler
[email protected]This cranberry curd was a delight to make and even better to eat! The tartness of the cranberries balanced perfectly with the sweetness of the sugar, and the texture was smooth and creamy. I served it with fresh berries and whipped cream, and it was