Every year, around this time 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.

I made a batch of Cranberry and Orange, plus some Lemon Curd this afternoon, so I’m feeling ridiculously proud of myself! I was so relaxed making the lemon Curd that I was able to carry on a telephone conversation with my sister-in-law in Australia at the same time – how’s that for multi-tasking? Thanks for the chats Dorothy ..

Here’s a short version of the Cranberry and Orange recipe – the equipment and method is exactly the same as for the Lemon Curd already on the website https://eatingforireland.com/recipe/home-made-lemon-curd/

For instructions on sterilizing jam jars, see the Lemon Curd recipe.

INGREDIENTS:

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.

METHOD:

Put the cranberries and the orange 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)

Add the cranberry/orange juice to the butter, sugar etc., and mix with a whisk 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, scrapping 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 the pomp and circumstance it deserves

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