Cranberry Curd

 I think my jaw literally dropped when I turned to page 108 of December's Cooking Light, and saw a Mason jar full of delectably smooth, Christmas-red cranberry curd, with the subtitle, "share this tangy treat."  Or don't, and eat the entire contents with my fingers!

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.

 Cranberry Curd (print recipe)
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.

 Place mixture in the top of a double boiler.  Cook over simmering water until a thermometer registers 160 degrees and mixture thickens (about 10 minutes), stirring frequently.  Remove from heat; let stand 5 minutes.  Stir in juice/liqueur.  Cover and refrigerate up to 1 week.

Hazel was quite the kitchen helper over winter break!

Per 2 tablespoons: Cal 67; Fat 1.9g; Prot 0.7g; Carb 12.1g; Fib 0.8g; Chol 35g; Iron 0.2mg; Sod 20mg; Calc 8mg

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