The grocery stores are chockfull of fresh cranberries right now, thanks to holiday staples like jammy cranberries for accompanying our turkeys. I love seeing the big bags of crimson beadlike berries piled high in the aisles! We have fun stringing them to decorate our Christmas tree every year, but I find myself wanting to figure out how to bejewel all sorts of dishes in the kitchen with their tart deliciousness. They make for incredible chutneys and relishes, and work beautifully rolled with mozzarella or goat cheese and stuffed inside chicken breasts. However, during the cold months, I love using them to jazz up my morning teatime ritual. Have you ever made homemade curd before? It is actually quite simple, and addictively decadent. Feel free to adjust the quantity of cranberries used in this recipe. The cupful that I use lends the curd a pretty pink hue. Adding more will increase the cranberry flavor and the intensity of the berry’s crimson coloring. Have fun and play!
Add the egg yolks, orange juice, cranberries, and sugar into a heavy bottomed pot. Heat slowly while constantly stirring to prevent the egg yolks from “cooking” solid. By keeping the mixture moving, the temperature can safely rise until the berries have split and the yolks have caused the mix to thicken.
You want the mixture to thicken enough to coat the back of a spoon. Remove it from the heat and whisk in the pieces of butter until fully combined. As the curd cools, it will continue to thicken. Transfer it to a bowl and lay plastic wrap directly on the surface of the warm curd (this will prevent it from forming a skin as it cools). Refrigerate and allow it to chill and thicken for one hour before serving.
Make sure to give the berries an extra mashing with a fork, if necessary. You want them to give you all their color!
This curd is simple, easy, and every bit of a dessert as a it is a breakfast condiment. Next time, I may use the ENTIRE bag of cranberries! I just love them so much!
Bon apetit, peeps!
Served with scones, plain old toast, or over ice cream, this tart curd is simply wonderful!
- 6 egg yolks
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 3/4 cup sugar
- 8 tbsp butter cold, cut into pieces
Combine yolks, cranberries, orange juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.