Makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken.
Cooking Light DECEMBER 2012
- Yield: Serves 20 (serving size: 2 tablespoons)
- Hands-on:35 Minutes
- Total:1 Hour, 35 Minutes
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 (12-ounce) package fresh cranberries
- 2/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, softened
- 2 large egg yolks
- 1 large egg
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon Grand Marnier
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.
2. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt. Place mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.
I also made Gingered Cranberry Relish to give to my mom and mother-in-law, both whom love cranberries. So easy - just three ingredients, gotta love that. And was very yummy - spicy, thick, and jelly-like, but with a nice texture. it reminded me of my Aunt Joan's Spiced Cranberries recipe. It would be great on a sandwich paired with leftover turkey or mixed into chicken salad.
Gingered Cranberry Relish
1 12-oz package fresh cranberries
1 cup sugar
3 tablespoons minced crystallized ginger
In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Bring to a boil over med-high heat. Reduce the heat to medium and cook, stirring often, until the juices have thickened and a few berries have started to pop, about 10-15 min. Stir in the ginger and remove from heat.
When cool, spoon into jars or sturdy air-tight plastic containers.
Can be stored in the fridge for up to 2 weeks.
Adapted from Georgeanne Brennan's Christmas Gifts from the Kitchen