The recipe looked simple, and make-ahead, which made her perfect for one of my Christmas Eve appetizers! We served her with cream cheese and baguette slices, and she was definitely the belle of the ball. I don't think I've ever genderized a recipe before, but this one, definitely a lady. Not only gorgeous and delicious, but thoughtful! The curd is thick and smooth like a cream, but also tart and low in fat (see nutritional info below) - so perfect for starting off a new year!
We used up the whole batch on bread, but CL suggests this is also excellent swirled into Greek yogurt or oatmeal. Guess I'll just have to make some more.
Makes 2 1/2 cups
1/2 cup water
2 T fresh lemon juice
1 (12-ounce) package fresh cranberries
2/3 cup granulated sugar
1/4 cup packed brown sugar
2 T unsalted butter, softened
2 large egg yolks
1 large egg
1 1/2 tsp cornstarch
1/8 tsp salt
1 T cranberry juice or Grand Marnier
1. Combine water, lemon juice, and cranberries in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids. (Mine was too thick to strain, so I just used it all. Solids were pretty well processed.)
2. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined (yum.) Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt.
|Hazel was quite the kitchen helper over winter break!|
Recipe from Cooking Light, December 2012
1 year ago: Chocolate Clementine Cake with Hot Chocolate Sauce
2 years ago: Seriously Real Instant Hot Chocolate
3 years ago: Irish Oatmeal