Cranberry Orange Curd
Cranberry orange curd is like lemon curd, but with blended cranberries standing in for the citrus ~ so good with toast, biscuits and scones!
Servings: 2.5 cups
Ingredients
- 12 ounce bag of fresh cranberries, you can use frozen berries too.
- 3/4 cup sugar
- 3 large eggs
- 2 large egg yolks
- pinch of salt
- 1/2 cup fresh orange juice
- 4 Tbsp unsalted butter, at room temp and cut in pieces
- 1/2 tsp vanilla extract
Instructions
- Put the cranberries, 3/4 cup of sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
- Whisk the puree, the eggs, yolks, salt, and orange juice together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! Note: let the mixture just come up to a bubble, and then remove from heat.
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Drop the room temperature butter in, bit by bit, while you stir to melt it. Stir in the vanilla.
- Fill clean jars with the curd and let cool to room temperature. Cap and refrigerate until fully chilled. Curd will stay fresh in the fridge for 2-3 weeks, and can be frozen for up to 3 months.
Nutrition
Serving: 1 tablespoon · Calories: 38 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.05 g · Cholesterol: 26 mg · Sodium: 6 mg · Potassium: 20 mg · Fiber: 0.3 g · Sugar: 4 g · Vitamin A: 79 IU · Vitamin C: 3 mg · Calcium: 5 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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