Cranberry Curd
Tart, sweet and silky smooth, this beautiful crimson Cranberry Curd is perfect for all your holiday desserts!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 64 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 oz cranberries ((see notes))
- 2 cup granulated sugar
- 1/2 cup pomegranate juice ((see notes))
- 1 1/2 cup water
- 5 egg yolks
- 3 whole eggs
- 2 1/4 tbsp cornstarch
- 12 tbsp butter
Instructions
- 1
Add the cranberries, sugar, pomegranate juice, and 1 cup of water to a cooking pot and bring the mixture to a boil.
- 2
Once the cranberry mixture starts boiling, reduce the heat and cook for 5-10 minutes till the mixture thickens.
- 3
Turn the stove off and use an immersion blender to puree the mixture. (See notes)
- 4
Beat the egg yolks and eggs and start trickling this into the pureed berries while whisking constantly. (see notes)
- 5
As soon as the mixture thickens, add the butter, two tablespoons at a time, till it's all incorporated. (see notes)
- 6
Finally, make a slurry of the cornflour and 1/2 cup of water and add it to the cooked curd, constantly stirring, till the mixture becomes glossy. (see notes)