Okay 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 foodie! What could be better than this Christmas Cranberry Curd. If you always think of curd as being of the lemon variety then this one will get your taste buts all a tingling!
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
- 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.
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