Luscious Cranberry Curd

Curds can be made with a variety of citrus fruits such as lemons (very common), limes, oranges, raspberries, tangerines, passion fruits, mangoes, rapberries, blueberries and cranberries. I personally like cranberry curd because of its beautiful crimson color.
The basic ingredients for making curd are egg yolks, sugar, high proportion of juice and zest. The mixture is cooked until thick and allowed to cool a little before butter is introduced to give a silky feel to the curd and off course for flavor too.




CRANBERRY CURD

Ingredients:

2 cups of fresh cranberries

1/4 cup water
1/4 cup lemon juice
3/4 cup sugar (or to taste)
4 Tbsp butter, cut into cubes
3 eggs and 1 egg yolk

Method:

Combine cranberries and water in a saucepan. Cook over medium heat about eight to ten minutes until cranberries pop. Pass the berries through a strainer and press well, extracting all the liquid. Pour the puree back into a sauce pan.

Now add the sugar to the strained cranberry juice, lemon juice and set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Combine the eggs and egg yolk to the mixture. Let the curd cook, stirring regularly, for about 10 minutes, until thick and custard-like.

Remove from the heat and stir for a minute or two. Add the cubed butter and stir until well combined.  Pour into clean jars. Refrigerate when cool.