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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken. 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.
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