Dec 02, 2013 12:51PM ● Published by Cate Reynolds
2 1/2 cups fresh cranberries
1/2 cup water
3/4 cup sugar
3 egg yolks
1 tsp. vanilla
4 Tbsp. butter, cut into cubes
In a saucepan, combine cranberries and water over medium heat. Cook until the cranberries pop, about five to ten minutes. Pass the berries through a strainer and press well, extracting all the liquid. Pour the puree back into the sauce pan, allow to cool for five minutes. Whisk together sugar, egg yolks and egg until they are a light yellow. Add the egg mixture back to the pan and whisk until a bit creamy, about one minute. Place back over the heat and whisk continuously until a thick custard forms. It should coat the back of the spoon after 8 to 10 minutes. Remove from heat and stir in butter a cube at a time until fully melted. Transfer to a jar or bowl and cover with plastic wrap. Place the plastic wrap directly against the curd to avoid a skin layering on top. Chill for at least one hour.
Makes approximately a cup and a half of curd.