Cranberry Curd

Cranberry Curd is every bit as delicious and versatile as lemon curd. Use it on bagels, toast, scones and everything else your heart desires.

Yield: 2 cups (1 pint)

Equipment

• Instant Pot®

Ingredients

• 12 ounces fresh cranberries
• 1 cup water
• 1 cup granulated sugar
• 6 egg yolks
• 3 ounces butter, softened

Instructions

1. Combine cranberries, and water in Instant Pot® liner. Put on lid and lock. Set vent to Seal.
2. Set manual pressure for 5 minutes. When timer goes off, do a quick release (QR).
3. Pour the cranberries into a fine-mesh sieve set over a large bowl and stir with a spatula until all that is left in the sieve is the skins and seeds and there is a cranberry puree in the bowl, making sure to scrape all puree off the bottom of the sieve.
4. In the IP liner, combine the egg yolks and sugar and whisk until lightened in color.
5. Add the cranberry puree and set to Saute and adjust to low, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil.)
6. Remove from heat and pour the curd into a fine-mesh strainer set over a bowl.
7. Using a spatula, gently push the curd through the sieve leaving behind any pieces of cooked egg.
8. Stir in the softened butter and continue to stir until the butter has melted.
9. Pour into a clean jar(s).
10. Refrigerate until needed.

To make on the stovetop

1. Place cranberries and water in a 2 quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
2. Place a fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in sugar. Cook over medium heat, stirring until sugar is dissolved.
3. Whisk egg yolks together in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
4. Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, for 4 to 5 minutes or until mixture reaches 165 degrees F and has thickened. Remove from heat; whisk in butter until combined and butter is melted.
5. Pour into clean jar(s); refrigerate at least 1 hour or until completely cooled.

Attribution

Photo credit: (c) Can Stock Photo / nblxer