cranberry-vanilla bean curd

It’s officially December and the start of holiday baking/cooking!  I’m totally excited because my son and I have a few cookie exchanges and kids’ holiday events to attend so I have even more motivation to start baking this year.  My list of have-to-make cookies is growing by the day so let’s just cross our fingers that my stamina can keep up with my vision.

This is a recipe I made a few times almost a year ago but never got around to posting it. Thankfully, I’m  getting around to posting it this year because I really feel it’s that good!  I love, love, love making curd with Meyer lemons but since they’re not quite in season yet, I’m using  cranberries.  I didn’t make cranberry sauce for Thanksgiving and to be honest, I totally forgot about it.  I mean, when you make two turkeys, a kale salad, mashed potatoes, macaroni & cheese and a couple appetizers, something is bound to fall by the wayside.  Hopefully this makes up for it!


Because cranberries are naturally tart like most citrus, I love this substitution!   You basically reduce the cranberries with some water and orange juice, strain the seeds and whisk in your butter and eggs.  Their tartness is subtly muted so the cranberry flavor shines through and everything melds together to form this luxurious, velvety spread!

Now that I have a few jars of cranberry curd in my refrigerator, I plan on making this tart from NYT Cooking and sandwiching it between my thin n’ chewy gingersnap cookies.  Or, you know, I could just swirl it into my morning yogurt or slather on toast.  Either way, you can’t go wrong!

 


cranberry-vanilla bean curd

This is a twist on your everyday lemon curd.  Still as bright and tangy as the original, this cranberry-vanilla curd is sweetened with just enough with maple syrup and Fourth & Heart’s Madagascar Vanilla Bean ghee gives it such a depth of flavor.  It’s perfect swirled in yogurt, spread on toast or sandwiched between cookies- my favorite!

(yields approximately 2 cups)

  • 1 14oz package fresh cranberries
  • ½ cup water
  • 2/3 cup orange juice
  • 5 tbs Fourth & Heart Madagascar Vanilla Bean ghee
    • OR 5 tbs organic unsalted butter + 1 tsp vanilla
  • 1 cup pure maple syrup
  • 3 egg yolks + 1 egg
  • pinch fine grain sea-salt

Combine the cranberries, water and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally,  until cranberries have broken down and burst- about 35 minutes.

Press the mixture through a fine-mesh sieve into a medium bowl, making sure to scrape the bottom of the sieve to get all the pulp.  This should yield about 1¾ cups.  Discard the solids.  Transfer the pulp back to the saucepan and  and cook with the vanilla ghee, maple syrup and salt over medium heat, stirring, until ghee is melted and everything is combined, about 7-8 minutes.  Remove from heat.

Whisk together egg yolks and egg in a medium bowl, then slowly whisk in cranberry mixture until eggs are fully incorporated.  Return mixture back to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a wooden spoon and remove from heat. This should take about 8 minutes.

Transfer mixture to glass jars (or an airtight container) and let cool before refrigerating.  Will keep, refrigerated, for about 2 weeks.

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