JAN'S CRANBERRY CURD

Jan's Cranberry Curd image

Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket of home made baked goods.

Provided by What's for dinner, mom?

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 25m

Yield 24

Number Of Ingredients 6

Ingredients

2 cups fresh cranberries
½ cup water
3 egg yolks
1 large egg
¾ cup white sugar
¼ cup unsalted butter, diced

Steps:

Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat.
Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated.
Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.5 g, Cholesterol 38.4 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 4.5 mg, Sugar 6.6 g