How to cook thanksgiving cranberry curd

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It wouldn't be Thanksgiving without something cranberry on the table! This is a delicious way to enjoy cranberries for the holiday without the jiggly, tasteless glop that comes from a can.

Wash cranberries & place in pan with water.

Boil over med-high heat until cranberries pop & get a little mushy. Warning - they do NOT smell pleasant!

Gather your supplies!

Press cooked berries through a sieve. I stir mine around with a wooden spoon, pressing gently as I go.

You'll end up with a blob of cranberry solids. Discard these, or toss them in your compost.

Return the strained berries to the pan & slowly whisk in butter. Lightly whisk eggs & add in, stirring continually - you don't want the eggs to cook before they blend in!

Add in sugar, salt, cinnamon, vanilla, and lemon juice. Continue cooking over med-low heat until mixture thickens, about 15 minutes.

Run thickened mixture through a strainer again, just to make sure there are no solids left. This recipe makes enough curd for about two 12oz mason jars.

It's creamy, flavorful, and delicious! My favorite is spreading it on hot pumpkin biscuits - Snapguide coming soon! Enjoy!

Watch the video: EP01 Buttermilk-brined Roast Chicken

Previous Article

How to Make Vodka Gummy Bear

Next Article

How to make copper and crystal earrings