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Jan's Cranberry Curd

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What's for dinner, mom?

"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."
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25 m servings 55 cals
Original recipe yields 24 servings (1 1/2 cups)

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  1. 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.
  2. 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.
  3. Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth.
  4. 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.


  • Cook's Notes:
  • Substitute orange juice for the water, if desired.
  • Place warm curd in clean jars and refrigerate if not using warm.
  • You can run the berries through a strainer at the end of Step 1 if you want to remove any pulp. If you do, then skip the pureeing part in Step 3.

Nutrition Facts

Per Serving: 55 calories; 2.7 g fat; 7.5 g carbohydrates; 0.6 g protein; 38 mg cholesterol; 5 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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