Cranberry Curd

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Winter has arrived in Minnesota! Well, more slammed into us then arrived – I got back from Seattle late Sunday and woke up to snow on Monday. That’s what we get in exchange for such a beautiful fall. Oh well – winter has its perks too. And I missed most of last winter while I was in South Korea, so I’m excited for this one.

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Like cranberries!

I love cranberries – their color, their taste, everything about them. Did you know that they actually get less sweet as they ripen? Or that a good cranberry bounces if you drop it? Cool stuff, right?

Now, the first thing that pops into my head when I think cranberry is, well, cranberry sauce. But it isn’t Thanksgiving yet, and I wanted something different. Then I stumbled across it – cranberry curd! Simple, Delicious, and beautiful – Maybe I’ll make a big batch for the holidays!

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Curds are some of my favorite things to make – easy, fast, and delicious! This recipe is one I found on Kitchen Confidante. I’m classifying this as an “in progress recipe” for me, so expect an update later this winter.

Onward!

First prepare the cranberries. Combine them with water in a large saucepan over medium heat and allow to cook until the cranberries have popped.

While the cranberries are cooking, combine your eggs and sugar and whisk until light yellow. Set aside.

After the cranberries have popped, you’ll need to strain them. I used an old fashioned apple sauce strainer and a wooden pestle, but you could use a conventional strainer with small holes or cheese cloth if you’re really patient. Make sure to scrape the outside of the strainer to get as much of the puree off as possible.

Transfer the puree back into your saucepan and place over medium heat. Once it starts bubbling, use a spoon to transfer a small amount to the egg mixture and whisk quickly to combine. Keep whisking so the eggs don’t cook – this is called tempering. Repeat until the eggs are warm.

Combine the egg mixture with the cranberry puree and whisk quickly together. Keep whisking until the curd starts to thicken. It’s ready for the next step when it coats the back of a wooden spoon.

Once the curd has thickened, remove from heat and stir in the butter. Transfer to whatever container you want to store it in and enjoy!

Cranberry Curd 2

Cranberry Curd
Ingredients:
3 c Fresh or Frozen Cranberries (about one bag)
¾ c Water
4 Egg yolks
2 Whole Eggs
1 c Sugar
2 Tbsp Turbinado Sugar
6 Tbsp Butter

Procedure:
1.Combine water and cranberries in a large saucepan over medium heat. Cover and let cook until cranberries pop.
2.While cranberries are cooking, combine egg yolks, eggs, and sugars. Whisk until pale yellow.
3.Once cranberries have popped, pour them into a strainer over a large bowl. Use a rubber scraper or a pestle to push as much of the cranberry puree through the strainer as possible. Discard leftover skins and seeds and transfer puree back to saucepan.
4.Bring cranberry puree back up to temperature.
5.Add a spoonful of hot cranberry puree to egg mixture and whisk vigorously to prevent the eggs from cooking. Repeat until eggs are tempered and add the mixture to the saucepan.
6.Cook over medium heat until the curd coats the back of a wooden spoon. Remove from heat and stir in butter.
7.Pour into jars and refrigerate, freeze, or can.
8.Enjoy!

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Rhubarb Cranberry Crisp

Hello Readers! Summer has finally arrived in the Northland and has brought at least four and a half inches of rain in the past week. Our dock is underwater and there are fish swimming in the grass. Yes, in the grass. Fortunately for me, the arrival of summer also signals the arrival of one of my favorite vegetables – Rhubarb! (yes, rhubarb is a vegetable).

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Rhubarb is delicious, but I have to wonder – who decided that this random vegetable would be good smothered in sugar?

Now, for those of you who grew up with rhubarb, you know that pies – strawberry rhubarb, raspberry rhubarb, blueberry rhubarb, any berry, really – are popular. Now, I like pie, but most of the time, there is too much crust. I prefer making crisps – lots of fruity/vegetable goodness with a crunchy topping. And you know what the best part is? Having it for breakfast! So, having an abundance of rhubarb, I set out to make a crisp. I also had some frozen cranberries sitting around (cranberries – my fall weakness!), so I decided to combine the two. What resulted was wonderful, tangy Rhubarb Cranberry Crisp. Let’s see how it’s done, shall we? First, make the filling. Chop up your rhubarb into bite sized chunks. They don’t have to be entirely even, just enough so you can get several chunks in every bite of the crisp.

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This is about half of the day’s yield. We used the rest for rhubarb soup.

Toss the rhubarb, cranberries, sugar, and cinnamon.

Cranberries left over from fall aren't really seasonal, but they taste good!

Cranberries left over from fall aren’t really seasonal, but they taste good!

Stir in ¼ cup of flour and pour into your baking dish. I used an 11X7” glass baking dish, but you could also use a 9X9” pan. Don’t grease the pan.

I have to stop myself from eating it at this stage. Yum!

I have to stop myself from eating it at this stage. Yum!

Now we can move onto the topping. Stir together ¾ cup of flour, the oats, and the brown sugar, and then cut the butter in. I used a pastry blender, but you could use a pair of forks or your fingers if you need to. Aim for pea sized lumps.

This is pretty tasty, too.

This is pretty tasty, too.

Pour your topping over the filling and spread evenly.

Almost ready!

Almost ready!

Bake for 35 minutes at 350°F and enjoy!

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Perfect for dessert! (Or Breakfast)

Rhubarb Cranberry Crisp For the Filling: 4 c Rhubarb, chopped into bite sized pieces 1c Cranberries 1 ¼ c Sugar 1 tsp Cinnamon ¼ c All Purpose Flour   For the Topping: ¾ c All Purpose Flour 3/8 c Oats ¾ c Brown Sugar 6 Tbsp Butter   Procedure:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, toss together rhubarb, cranberries, cinnamon, and sugar.
  3. Stir in ¼ c flour.
  4. Pour filling into an ungreased 9X9” or 11X7” baking dish. Set aside.
  5. In another large mixing bowl, stir together ¾ c flour, oats, and brown sugar. Cut in butter with a pair of forks or a pastry blender until the mixture is in pea sized lumps.
  6. Spread topping evenly across the top of the filling.
  7. Bake for 35 minutes or until topping is browned and filling is bubbling.
  8. Enjoy!