Homemade goodies make the best holiday gifts. They are reasonably priced, fun to make and most of all - they are from the heart, sending a message that you took the time to create something from scratch, often a rarity these days. This year in addition to Chocolate Truffles, I decided to make Cranberry Curd and Gingered Cranberry Relish. Cranberries are a perfect holiday food - bright red, tangy and tart, they pair well with poultry, such as the traditional Christmas turkey or goose. Growing up in South Jersey not far from the thriving cranberry bogs of the Pine Barrens, luscious jelly and juicy whole-berry compote made from the tiny, yet assertive fruit was always abundant on our holiday table. I had made lemon curd before, but I found a recipe that used cranberries in addition to lemon, giving the curd a lovely deep pink color, yet kept the sweet-tart flavor. This curd would make a much-appreciated hostess gift for an overnight stay with friends or family to be served at breakfast the next morning - it is delicious spread on toast,  spooned over pancakes, stirred into Greek yogurt, or as a filling for crepes.

Cranberry Curd

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

Ingredients

• 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

Preparation
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