Cranberry curd
Description
The recipe won't take much time. This colorful and delicious curd can be used as a light cream for filling desserts, pastries, and cakes. It can also be served on its own, chilled, with sweet or unsweetened baked goods and hot beverages. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the cranberries in water, remove damaged berries, leaves, and stems.
- 3
Step 3
Transfer the berries to a saucepan or pot, add half of the granulated sugar, and pour in water. Place the container on the stove and bring the contents to a boil, then turn off the heat.
- 4
Step 4
Press the mixture through a potato ricer to burst all the berries. Mix thoroughly.
- 5
Step 5
Strain the mixture through a sieve. Do not discard the pulp; you can use it to prepare a fragrant and tasty berry drink or tea.
- 6
Step 6
Pour the juice back into the saucepan, add the granulated sugar and beat in the chicken egg. Mix everything well.
- 7
Step 7
Add the flour and beat again. You can omit the flour, but then the cream will turn out very unstable and runny. Place the container on the stove and cook for about 5-8 minutes over moderate heat. Then mix in the clarified butter. You can use regular high-quality butter, but not spread!
- 8
Step 8
Chill the prepared curd in the refrigerator for about 30 minutes; during this time, the butter will solidify and the cream will thicken.
- 9
Step 9
Place the colorful curd in a sauce dish and serve for breakfast with toasted bread or as an afternoon snack with sweet pastries.