Around this time every year, I get tired of the shops – I’ve seen enough of them – so I decide that now is the time to turn to foodie presents, and today I’m giving you first go of my own Orange and Cranberry Curd.
(It’s like Lemon curd except, you know, with cranberries and orange )
I looked on line, as I always do, but wasn’t particularly inspired, so I’ve adapted my Lemon Curd recipe for you. I know that this recipe works because there are three darling little jars are sitting, cooling, beside me as I type
That’s all you’ll get, by the way, is 3 little jars, or two slightly larger ones. Feel free to double up the recipe if you need more, or if you have a large number of foodie friends.
Here’s the Cranberry and Orange recipe – the equipment and method is exactly the same as for the Lemon Curd already on the website http://eatingforireland.com/recipe/home-made-lemon-curd/
- A medium/large saucepan
- a wooden spoon
- a sieve (if you have two even better; it will save you washing the first one)
- a jug for the eggs
- Sterilised jam jars – (washed with soapy water, or put through the dishwasher. Rinsed and put into an oven at 100 degrees until dry)
- A jam funnel – if you buy one now, you’ll have it for the rest of your life!
- 300g fresh cranberries – washed and sorted – discard any squishy ones.
- the juice and zest of 2-3 unwaxed oranges. (I got 200ml today from 3 oranges)
- 200g golden caster sugar
- 120g unsalted butter.
- 3 eggs and one extra egg yolk, lightly beaten together.
- Put the cranberries, the orange zest and juice into a small saucepan and cook until the cranberries burst, and the whole thing turns a glorious deep red colour.
- Then put a sieve over a bowl and push as much of the cranberry through as you can – (I got 225 ml)
- Return the cranberry/orange juice to the saucepan, then add the butter and sugar.
- Mix with a whisk over a medium heat until the butter has melted and the sugar has dissolved.
- Add the beaten eggs through a sieve and combine well.
- Now you just have to stir it fairly regularly until it starts to thicken.
- When it reaches the consistency of pouring custard it’s ready for potting up.
- Transfer it all into a jug.
- Remove your jam jars from the oven, and pour the curd in (this is where the jam funnel comes in), scraping down the sides of the bowl and the jug, to get every last bit.
- Cover and seal immediately.
- Allow to cool at room temperature, then transfer and store in the fridge until it’s time for the lucky recipient to receive their delicious gift.
- This should last 3-4 weeks in a cold fridge.
- Be sure to dress it up (I like Christmassy bags and ribbon) before you hand it over with all the pomp and circumstance it deserves
- We served this Curd up to my sister-in-law, with some of my simple scones http://eatingforireland.com/photo/my-everyday-scones/ and a dollop of cream – Success!!