Cranberry Curd

Ingredients and Weight:

• 2 cups (10 ounces) fresh or frozen cranberries
• 1 cup (2 sticks) unsalted butter, cut into small pieces
• 1 1/2 cups (12 ounces) granulated sugar
• 4 large eggs, beaten
• 1/4 cup fresh lemon juice

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, combine the cranberries, butter, and sugar. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 10 minutes, or until the cranberries have softened and burst.
3. Remove from heat and let cool slightly.
4. Add the beaten eggs and lemon juice to the cranberry mixture. Return to medium heat and cook, stirring constantly, until thickened, about 10-15 minutes. Do not boil.
5. Strain the curd through a fine-mesh sieve into a bowl.
6. Let the curd cool completely and then refrigerate for at least 4 hours, or overnight, before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 100mg
• Carbohydrates: 25g
• Sugar: 20g
• Protein: 5g

Dish Characteristics:

• Smooth and creamy texture
• Tart and tangy flavor from the cranberries
• Rich and buttery
• Bright red color
• Perfect for filling pies, tarts, or pastries

User Comments:

• "This curd is absolutely delicious! It's so smooth and creamy, and the cranberry flavor is perfectly balanced."
• "I love how easy this recipe is to make. It's perfect for a quick and easy dessert."
• "I used this curd to fill a pie crust and it was a huge hit with my family."
• "This curd is so versatile. I've also used it to top pancakes and waffles."
• "I highly recommend this recipe for anyone who loves cranberry desserts."

Special Precautions and Tips:

• Be sure to use fresh or frozen cranberries for the best results.
• Do not boil the curd, or it will curdle.
• If the curd is too thick, you can thin it out with a little bit of milk or cream.
• If the curd is too thin, you can thicken it by cooking it over low heat for a few minutes longer.