Cranberry Curd
Cranberry Curd
Cranberry Curd is a delicious spread for toast, bagels, etc. It is especially suitable for the holiday season.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Spreads & Toppings
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 1 pound fresh cranberries
- 1 cup + 2 tablespoons water
- 7 tablespoons unsalted butter
- 1 2/3 cups granulated sugar
- 6 large eggs
Instructions
- Put the cranberries and water into a saucepan, cover, and cook on low heat until tender and popped.
- Pass cranberries through a food mill or press through a sieve and put the puree back in a saucepan.
- Add the butter and sugar, melting gently.
- Beat the eggs, then strain them into the fruit. Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).
- Let cool, then pour into 5 (1/2 pint) jars or any other covered container.
