Cranberry Curd

Name: Cranberry Curd
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

11 ingredients

2 steps

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

Directions

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.