Blackberry Curd Recipe 

Whole eggs are used to make a cranberry curd that is silky smooth and tart.

– 340 g fresh cranberries one bag - check the weight on the label – 200 g or 1 cup granulated sugar (reduce by 2 tablespoons to make the curd less sweet) – Zest from 1-2 large orange – 120 g or ½ cup orange juice – 3 large egg – 85 g or 6 tablespoons unsalted butter cold

INGREDIENTS

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INSTRUCTION

Place cranberries, orange juice, zest, and sugar in a large pot over medium heat. Cook for 15-20 minutes until most cranberries burst and are soft. Turn off heat.

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STEP  1 .

Use an immersion blender or food processor to juice cranberries. Pour the puree through a fine mesh sieve into a bowl. Pressing berries expels all juice.

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STEP 2.

Crack the eggs into a bowl or the cooled pot if it's empty (we don't want the pot heat to cook them before whisking).

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STEP 3.

Whisking, pour the curd back into the pot over the eggs over medium-low heat. Curd should thicken and cover a spoon. A thermometer should read 165 F

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STEP 4.

The curd will thicken on the bottom first; stir it every 30 seconds to avoid burning.  Add butter to a large bowl and cover with a fine mesh sieve 

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STEP 5.

 To get all the juice, press the curd through the sieve. This removes cooked egg white bits.  Mix butter into curd until melted.

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STEP 6.

Transfer to an airtight container and refrigerate for a few hours or a week. The curd can be frozen for 2 months.

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STEP 7.

Nutrition 

-56Calories -2gFat -9gCarbs -1gProtein 

See Also

Pumpkin Cheesecake With Pecan Caramel Recipe