Cranberry Curd

DifficultyBeginner
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients
 12 oz Bag of Cranberries (Fresh or Frozen and Thawed)
 1 ½ cups Granulated Sugar, divided
 ¼ cup Water
 3 Large Eggs
 2 Large Egg Yolks
  tsp Salt
 12 tbsp Unsalted Butter, cubed and at room temperature
 ¼ cup Lime Juice, Lemon Juice, or Orange Juice +1 tsp of the zest

Directions
1

In a medium-sized saucepan, bring cranberries, water, and 1 cup of the sugar to a boil. Reduce the heat, and let the mixture simmer for about 15 minutes. The cranberries will pop open and the mixture will cook down. Remove from heat and let cool for a few minutes.

2

Pour the cranberry mixture into a blender and blend until smooth. Pour the blended mixture through a fine mesh strainer to remove any bits that didn't blend. Push it through with the back of a spoon. You should have about 1 1/2 cups of puree.

3

In a medium saucepan, warm the puree, remaining 1/2 cup of sugar, eggs, yolks, salt and optional citrus juice with zest over medium-low heat. Whisk the mixture continuously for about 10 minutes, until it thickens and coats the back of a spoon. Pour the mixture through a fine mesh strainer to remove any bits.

4

While the mixture is still warm, stir in the butter, a few tablespoons at a time. When all the butter is fully incorporated, pour the curd into the prepared tart shell. Smooth out the top and refrigerate for at least 2 hours to fully set.

Add the sparking cranberries
5

Start in the center of the tart and keep adding cranberries in a circle until you've covered the entire tart. The cranberries will stick to the surface easily. Keep the tart refrigerated until you are ready to serve.

Ingredients

Ingredients
 12 oz Bag of Cranberries (Fresh or Frozen and Thawed)
 1 ½ cups Granulated Sugar, divided
 ¼ cup Water
 3 Large Eggs
 2 Large Egg Yolks
  tsp Salt
 12 tbsp Unsalted Butter, cubed and at room temperature
 ¼ cup Lime Juice, Lemon Juice, or Orange Juice +1 tsp of the zest

Directions

Directions
1

In a medium-sized saucepan, bring cranberries, water, and 1 cup of the sugar to a boil. Reduce the heat, and let the mixture simmer for about 15 minutes. The cranberries will pop open and the mixture will cook down. Remove from heat and let cool for a few minutes.

2

Pour the cranberry mixture into a blender and blend until smooth. Pour the blended mixture through a fine mesh strainer to remove any bits that didn't blend. Push it through with the back of a spoon. You should have about 1 1/2 cups of puree.

3

In a medium saucepan, warm the puree, remaining 1/2 cup of sugar, eggs, yolks, salt and optional citrus juice with zest over medium-low heat. Whisk the mixture continuously for about 10 minutes, until it thickens and coats the back of a spoon. Pour the mixture through a fine mesh strainer to remove any bits.

4

While the mixture is still warm, stir in the butter, a few tablespoons at a time. When all the butter is fully incorporated, pour the curd into the prepared tart shell. Smooth out the top and refrigerate for at least 2 hours to fully set.

Add the sparking cranberries
5

Start in the center of the tart and keep adding cranberries in a circle until you've covered the entire tart. The cranberries will stick to the surface easily. Keep the tart refrigerated until you are ready to serve.

Cranberry Curd
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