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Cranberry Curd: Submitted by: Meg Martin | Date Added: 30 Dec 2012
Listed in: Preserves & Sauces

cup Water
2 Tbs fresh lemon juice
1(12 oz.) pkg fresh cranberries
2/3 cup granulated sugar
cup packed brown sugar
2 Tbs unsealed butter, softened
2 large egg yolks
1 large egg
1 tsp cornstarch
1/8 tsp salt
1 Tbs Grand Marnier

Cooking Instructions

I've had lemon and lime curd and they've been great. Cranberry curd is a new to me and a great taste.

1) Combine first 3 ingredients in medium saucepan. Bring to a boil. Reduce heat. Simmer 5 minutes or until cranberries pop. Place cranberry mixture in blender or food processor. Process until smooth. Strain through a fine sieve over a bowl. Discard solids.

2) Combine sugars and butter in a bowl and 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. Com over simmering water until a thermometer registers 160 degrees and mixture thickens (about 10 minutes) stirring frequently. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to one week.

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