As promised, this is the fabulous cranberry curd recipe I adore. This goes perfectly with scones, especially this time of year. I love lemon curd as well, but this really is more fitting in the colder months. It just feels more festive, and it looks the part too! This is a great filling for little tarts as well. And a perfect gift would be a little jar of it with a batch of scones! Merry Christmas!
Recipe adapted slightly from Nigella Lawson
5 cups or 1 lb cranberries
1 cup plus 2 T water
7 T unsalted butter
1 2/3 cups sugar
6 large eggs
Rinse the cranberries, pick out any shriveled ones.
Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.
Put through a food mill or push thru a fine sieve.
Put the puree back in the pot, add the butter and sugar.
Beat the eggs in a bowl and push thru a fine sieve into the pot.
Stir constantly over medium heat the whole time, until thickened.
Be careful not to get the heat too hot or you’ll curdle the mixture.
When done, it should coat the back of a spoon.
Store in the refrigerator. (It will thicken slightly more as it chills, as well.)
Makes about 5 cups. (Can put in half-pint jars for gifts- just don’t “can” it, this must be stored in the fridge.)