Cranberry Curd is every bit as delicious and versatile as lemon curd. Use it on bagels, toast, scones and everything else your heart desires.
12 ounces fresh cranberries
1 cup water
1 cup sugar
6 egg yolks
3 ounces butter, softened
Combine cranberries, and water in Instant Pot liner. Put on lid and lock. Set
vent to Seal.
Set manual pressure for 5 minutes. When timer goes off, do a quick release (QR).
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.
In the IP liner, combine the egg yolks and sugar and whisk until lightened in color.
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.)
Remove from heat and pour the curd into a fine-mesh strainer set over a bowl.
Using a spatula, gently push the curd
through the sieve leaving behind any pieces of cooked egg.
Stir in the softened butter and continue to stir until the butter has melted.
Pour into a clean jar(s).
Refrigerate until needed.
Yield: 2 cups (1 pint)
To make on the stovetop:
Place cranberries and water in 2-quart saucepan. Cook over medium-high heat,
stirring occasionally, 15 minutes or until cranberries are very soft.
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
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
Return cranberry-egg mixture to saucepan with remaining cranberry mixture.
Stir; continue cooking, stirring constantly, for 4-5 minutes or until mixture
reaches 165 degrees F and has thickened. Remove from heat; whisk in butter until
combined and butter is melted.
Pour into clean jar(s); refrigerate at least 1 hour or until completely