Cranberry Curd

Vegetarian
Gluten Free
Cranberry Curd
95 min.
20
66kcal

Suggestions


Indulge in the vibrant flavors of our delightful Cranberry Curd, a perfect addition to your culinary repertoire! This vegetarian and gluten-free treat is not only a feast for the eyes but also a burst of tangy sweetness that will elevate any meal. Whether you're looking for a unique antipasti, a refreshing starter, or a snack that will impress your guests, this cranberry curd is sure to be a hit.

With its beautiful ruby-red hue and smooth, creamy texture, this curd is a versatile delight. Imagine spreading it on warm scones, dolloping it on pancakes, or using it as a filling for pastries. The combination of fresh cranberries, zesty lemon juice, and a hint of Grand Marnier creates a flavor profile that is both refreshing and sophisticated. Plus, with only 66 calories per serving, you can enjoy this guilt-free treat without compromising your health goals.

Preparing this cranberry curd is a rewarding experience that takes just 95 minutes, making it an ideal project for a cozy afternoon in the kitchen. The process of simmering the cranberries and blending them into a smooth mixture is not only satisfying but also fills your home with a delightful aroma. So gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with this exquisite cranberry curd that is sure to become a favorite!

Ingredients

  • 0.3 cup brown sugar packed
  • 1.5 teaspoons cornstarch 
  • 12 ounce cranberries fresh
  • large eggs 
  • large egg yolk 
  • tablespoon grand marnier 
  • 0.7 cup granulated sugar 
  • tablespoons juice of lemon fresh
  • 0.1 teaspoon salt 
  • tablespoons butter unsalted softened
  • 0.5 cup water 

Equipment

  • food processor
  • bowl
  • sauce pan
  • sieve
  • blender
  • double boiler
  • kitchen thermometer

Directions

  1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until cranberries pop.
  2. Place cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl; discard solids.
  3. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined.
  4. Add egg yolks and egg, 1 at a time, beating well after each addition. Stir in cranberry mixture, cornstarch, and salt.
  5. 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.
  6. Remove from heat; let stand 5 minutes. Stir in liqueur. Cover and refrigerate up to 1 week.

Nutrition Facts

Calories66kcal
Protein4.07%
Fat25.03%
Carbs70.9%

Properties

Glycemic Index
5.75
Glycemic Load
5.3
Inflammation Score
-1
Nutrition Score
1.3095652111199%

Flavonoids

Cyanidin
7.9mg
Delphinidin
1.3mg
Malvidin
0.07mg
Pelargonidin
0.05mg
Peonidin
8.36mg
Catechin
0.07mg
Epigallocatechin
0.13mg
Epicatechin
0.74mg
Epigallocatechin 3-gallate
0.17mg
Eriodictyol
0.07mg
Hesperetin
0.22mg
Naringenin
0.02mg
Kaempferol
0.02mg
Myricetin
1.13mg
Quercetin
2.53mg

Nutrients percent of daily need

Calories:66.24kcal
3.31%
Fat:1.87g
2.88%
Saturated Fat:0.96g
6.02%
Carbohydrates:11.94g
3.98%
Net Carbohydrates:11.32g
4.12%
Sugar:10.35g
11.5%
Cholesterol:30.67mg
10.22%
Sodium:20.62mg
0.9%
Alcohol:0.19g
100%
Alcohol %:0.61%
100%
Protein:0.69g
1.37%
Vitamin C:2.96mg
3.59%
Manganese:0.07mg
3.27%
Selenium:1.83µg
2.62%
Fiber:0.62g
2.47%
Vitamin E:0.33mg
2.2%
Vitamin A:83.3IU
1.67%
Vitamin B2:0.03mg
1.52%
Vitamin B5:0.15mg
1.46%
Phosphorus:14.08mg
1.41%
Vitamin D:0.16µg
1.09%
Vitamin B6:0.02mg
1.09%
Folate:4.2µg
1.05%
Source:My Recipes