Cranberry Orange Curd
This wintery recipe takes advantage of Wisconsin’s cranberries and local abundance of butter and eggs. This rich, sweet spread is a perfect topping for toast, spooned into plain yogurt or fruit tarts, or in between cake layers. It also makes a lovely hostess or housewarming gift.
Ingredients
2 cups fresh cranberries
¼ cup freshly squeezed orange juice
1 ½ cups sugar
½ cup unsalted butter, (1 stick), grated
5 large eggs, lightly beaten
¼ tsp. salt
Directions
Bring the cranberries and orange juice to a boil over medium heat. Reduce to a simmer, then cook until the berries burst. In a food processor, blend berries and juice until very smooth.
Combine cranberry puree with sugar and grated butter in a medium saucepan over low heat. Stir frequently until sugar dissolves and butter melts. As soon as the butter is melted, slowly add about ¼ cup of the liquid to the bowl of beaten eggs in a thin stream while whisking. (This is called “tempering” the eggs to keep them from scrambling.) Add a second quarter cup while whisking.
Add the egg mixture and salt to the saucepan, and turn heat up to medium-low. Cook, stirring frequently, until liquid thickens. This may take about 10 minutes. Mixture will continue to thicken as it cools.
When cool, store in a glass container in the fridge. It will keep for several weeks. Makes 24 two-tablespoon servings.
Suggestions
Slather on toast, spoon into plain yogurt or fruit tarts, or spread between cake layers.
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