CRANBERRY CURD
Delicious over scones, oatmeal, or yogurt, this cranberry curd is a seasonal spin on traditional lemon curd. If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Provided by France C
Categories Desserts Fillings Fruit Fillings
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 8.9 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 12.5 mg, Sugar 7.1 g
CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
- Filling and assembly:
- Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
CRANBERRY-ORANGE CURD
This cranberry-orange curd is not only easy to make, it makes the perfect accompaniment to baked goods and pastries over the holidays. If your prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Provided by France C
Categories Desserts Fillings Fruit Fillings
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
- Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 10.2 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 12.3 mg, Sugar 8.1 g
CRANBERRY CURD TART
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.
Provided by David Tanis
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
CRANBERRY-LIME CURD
This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety.
Provided by JenSmith
Categories Lime
Time 35m
Yield 3-4 half-pints, 24-32 serving(s)
Number Of Ingredients 6
Steps:
- Puree all the ingredients in a food processor until smooth.
- Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
- Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
- Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
- Store in the refrigerator; use within 3 months.
Nutrition Facts : Calories 98.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 45.7, Carbohydrate 13.6, Fiber 0.2, Sugar 13.1, Protein 1.2
CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 semifreddi (8 slices each).
Number Of Ingredients 16
Steps:
- Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.
Nutrition Facts :
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