Cranberry Curd

Image Source

Cranberry Curd

by Nigella Lawson

How To Be A Domestic Goddess

www.nigella.com

500g cranberries

200ml water

100g unsalted butter

500g caster sugar

6 large eggs

5 x 250ml jars

Place the cranberries and water in a saucepan, cover them and cook on a low heat until tender & popped.  Pass the cranberries through a food mill (or push through a sieve) and put the fruit puree back into a saucepan.  Add the butter and sugar, melting them gently.  Beat the eggs in a bowl and sieve them into the saucepan.  Stir the curd constantly over a medium heat until it has thickened.  This requires patience as you don't want to speed things up and curdle the mixture, but that's not particularly challenging.  When it has thickened, it should coat the back of a spoon.  Let it cool a little before pouring it into the jars.  Keep in the fridge.

Makes 1 1/4 litres.

We served our cranberry curd with poppy seed scones by Rachel Allen - Easy Meals.

Other cranberry recipes to try:

Cranberry & Orange Relish - Delia Smith - Complete Illustrated Cookery Course

Cranberry Upside Down Cake - Nigella Lawson - How To Be A Domestic Goddess
Danish Christmas Rice Pudding (with berry compote) - Diana Henry - Roast Figs Sugar Snow

Port & Cranberry Jellies (with Port Syllabub & Frosted Berries) - Diana Henry - Roast Figs Sugar Snow

Spiced Cranberry Jelly - Annie Rigg - Gifts From The Kitchen

Spiced Cranberry & Orange Relish - Rachel Allen - Rachel's Favourite Food At Home

Spiced Redcurrent Jelly - James Martin - Great British Winter