When I read the words “cranberry curd” in an email from my sister-in-law Elizabeth, I thought, “Ohhhhhhhh. Genius.” She is, of course, genius, and she and I share of passion for curds. Yes, it’s a horrible little word for something so delicious that it knocks even chocolate out for my all time favorite dessert substance.
Spread it on the Cran-Meets-Bran Muffins, make little tarts, sandwich it between layers of a cakes, or, like me, try not to eat it all straight from the jar.
Cranberry Curd
*8 oz. cranberries
*3/4 c. water
*3/4 c. sugar
*4 T. unsalted butter
*3 eggs
*pinch of salt
* a few drops of orange blossom water (optional but very yummy)
Together: In a medium saucepan, combine the cranberries and the water.
Big Person: Cook the cranberries over fairly high heat until their skins are popping open.
Together: Set up a fine mesh sieve over a large bowl, and put the cranberries in the sieve. Have your mini-chef press the cranberries through the sieve with a wooden spoon. You may have to help them a little bit because it takes pressure to strain and mash the berries, but they can have a good time smishing [official cooking term] as best they can.
Put the strained cranberry mush back into the saucepan and add the butter and the sugar, and stir it well. Depending on how long it took you to press the cranberries, the butter might start to melt a little or a lot.
Crack the eggs into a separate smallish bowl, scoop out any pieces of shell, and mush the yolks and give the eggs a small beating.
Big Person: Over medium-low heat, stir the butter in till it is totally incorporated. Then add the eggs and stir the curd steadily until it sets up. When it is ready, it will coat the back of a spoon.
Remove the curd from the heat, and immediately stir in the salt and the orange blossom water. Cool, jar, and spread.
