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Cranberry Curd
by Nigella Lawson
How To Be A Domestic Goddess
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
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
