Directions:
- To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
- To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
- Slowly add eggs one at a time at medium speed; beat for 1 minute.
- Mix in lemon juice and cranberry juice. (Mixture will look curdled).
- Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
- Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.88 Kcal (1130 kJ) | ||
| Calories from fat | 69.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 36.09mg | 12% | |
| Sodium | 23.09mg | 1% | |
| Potassium | 26.6mg | 1% | |
| Total Carbs | 47.13g | 16% | |
| Sugars | 44.92g | 180% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 50.19 Kcal (210 kJ) | ||
| Calories from fat | 12.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 12% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 12% | |
| Sodium | 4.29mg | 1% | |
| Potassium | 4.95mg | 1% | |
| Total Carbs | 8.77g | 16% | |
| Sugars | 8.35g | 180% | |
| Protein | 0.21g | 2% | |
| Vitamin C | 2.2mg | 20% | |
| Calcium | 1.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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