Cranberry Lemon Curd
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
ingredients
- 4 tablespoons unsalted butter, softened at room temperature
- 1 cup sugar
- 4 large eggs, room temperature
- 1⁄4 cup fresh lemon juice (approximately 1 whole lemon)
- 1⁄2 cup cranberry puree (see recipe below)
-
Cranberry Puree
- 1 cup , fresh or 1 cup frozen cranberries
- 1⁄4 cup water
directions
- To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
- To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
- Slowly add eggs one at a time at medium speed; beat for 1 minute.
- Mix in lemon juice and cranberry juice. (Mixture will look curdled).
- Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
- Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!