Cranberry Pink Lemon Curd

This is one of the recipes I prepped for several days of feeding the college crew during their Thanksgiving bread.

You will see this as part of a cranberry tart in the next couple of days.

LEARN THIS PROCESS! Fruit curds are made with fruit juice and zest, egg yolks, and sugar. They are deliciously tart and can be used as dessert spreads and toppings. I have made curds with all types of citrus and wanted to make a version with the holiday darling: the cranberry. Those berries made a tart, gorgeous curd. BE CREATIVE...COOK FEARLESSLY!

Ingredients

• 1 pound fresh cranberries, a little more than 4 cups

• ½ cup water

• ½ cup freshly squeezed (pink) lemon juice

• 1 cup organic granulated sugar

• 6 egg yolks plus 2 whole eggs

• 8 Tablespoons (1 stick) butter, cubed

• Also needed: large pot, fine mesh strainer

Procedure

In a pot, combine the cranberries, water, sugar, and lemon juice. Cover and place over medium heat. Cook until the cranberries pop and the juices are bubbling.

Press the cranberries through a strainer, scraping the puree from the underside of the strainer into the bowl to use as well. Then pour all of the cranberry puree back into the pot and set aside to cool slightly.

In the meantime, whisk together the egg yolks and egg until well-combined. Slowly whisk in a ladle-full of the warm liquid until lightened and frothy to temper the egg mixture. Pour the egg mixture to the cranberry puree in the sauce pan and whisk until creamy and well-incorporated. Place over medium heat, whisking constantly, until the custard thickens and coats the back of a wooden spoon, approximately 8-10 minutes.

Remove the pan from the heat, and whisk in the butter, one cube at a time. Strain into a bowl or jar, cover with plastic wrap and press onto the surface so a film doesn't form. Chill in the refrigerator for at least one hour before serving.

I was a little bit surprised at the color; usually my cranberry curd is a much deeper hue of pink. I am not sure if the pink lemon juice changed anything or if I just had less pulp in this batch. Regardless of its pale color, it was delicious. Can't wait to use this in a dessert soon.