cranberry clementine curd
this homemade curd is sweet yet tart thanks to the cranberries, with a clementine flourish. it's amazing all by itself, however, it's versatile to use in baking as well.
Ingredients
- 2 cups fresh cranberries
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/4 cup water optionally, you could do a full 1/2 cup of clementine juice instead of water.
- 3 egg yolks
- 2 tbsp coconut oil or butter
Instructions
- start by mixing together the cranberries, clementine zest and juice in a medium saucepan.
- bring to boil over medium high heat on stove top, and once the mixture begins to bubble, reduce the heat to medium low, stirring until cranberries burst, 10 to 12 minutes or so.
- once the cranberries are burst and softened, remove from heat and blend in food processor until smooth. return to saucepan, whisking in eggs and honey.
- return to stovetop over medium low, stirring for 20 minutes or so until thickened.
- remove from heat and stir in butter or coconut oil, 1 tbsp at a time.
- remove from heat and allow to cool in a glass jar, transferring to fridge until it's set.