Christmas Cranberry Curd

Christmas Cranberry CurdOkay gang it is the run up to Christmas so let’s get this party started with some ideas for gorgeous gifts, and you know me, these just have to be foody!

I bought a huge batch of cranberries the other day. I just love their colour and can’t resist when I see them in the shops, it’s a case of ‘Wayhey Christmas is coming’. So anyway I trotted home with my berries and thought I would play around with something different to make with them instead of my usual cranberry sauce.

So here it is, Christmas Holiday Cranberry Curd, and I have to tell you, this is downright magical on toast, scones, muffins and pancakes. Try it, you will be addicted, and the colour, oh this is just Christmas in a jar!

This keeps in the fridge for up to 4 weeks and should be eaten within 2 weeks once opened. I got three jars from this amount and will definately be making more over the next few weeks to put away as prezzies for Christmas.

Enjoy!

Karon x

Christmas Cranberry Curd
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Preserves
Ingredients
  • 300g/11oz cranberries
  • 2 oranges (the zest and the juice which should be about 100ml/3½fl oz)
  • 4 eggs beaten
  • 125g/4oz unsalted butter
  • 450g/1lb caster sugar
Instructions
  1. Put the berries, grated zest of the orange (avoiding the bitter white pith) and the orange juice in a pan and bring to the boil. Reduce heat and simmer until the berries are soft and mushy.
  2. Whizz with blending wand or carefully pour into a blender.
  3. You can pour this back in the pan and add the other ingredients that way, but to be honest I prefer to set a bowl over a pan of bubbling water (a double boiler) as I feel it means I have a bit more control over the eggs when adding them.
  4. So I pour my smooth berry and juice/zest mixture into my double boiler bowl and add the sugar and buttrer and stir until they have dissolved.
  5. Now comes the bit that always scares people about making curds, adding the eggs. Don’t panic, just add the beaten eggs to your mixture and
  6. keep stirring, , that is the key to making a curd. Stir your mixture until it thickens up.
  7. Spoon into sterilised jars, cover with a waxed paper disc and pop on a lid.
  8. Store in the fridge.
Cranberry Curd on Punk Domestics

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This entry was posted in Christmas Time, Jams etc and tagged , , by Karon Grieve. Bookmark the permalink.

About Karon Grieve

I’m Karon Grieve and I live in an old cottage with no straight walls and a few wonky floors. The living room is deep red, the dining room is mustard – I just love colour. This quirky cottage is in rural Ayrshire in Scotland and is surrounded by fields of grass and cows. The cows sometimes break into the garden, the grass is no trouble at all.

3 thoughts on “Christmas Cranberry Curd

  1. You’re back! And with a dang good recipe, too! Yay for us! I love the sounds of this – I’m making a white cake for a friend’s birthday and I was going to use lemon curd as the filling between the layers – now I think I’ll use your Cranberry Curd – what a stroke of genius this is! On another note, I’ve been thinking about you, wondering how things went the other day – when I saw this post I thought you must be doing okay, faking-it-till-you-make-it kind of okay…cooking is good therapy! xo, Nan

  2. Pingback: how to make sugar free cranberry relish perfect for ChristmasLarder Love

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