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.
- 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
- 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.
- Whizz with blending wand or carefully pour into a blender.
- 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.
- 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.
- 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
- keep stirring, , that is the key to making a curd. Stir your mixture until it thickens up.
- Spoon into sterilised jars, cover with a waxed paper disc and pop on a lid.
- Store in the fridge.