Any time there is a holiday that includes extended periods of time away from work, I disconnect. I never used to but lately, I’ve been ignoring emails, missing phone calls and basically using my phone to Google recipes and DIY craft projects. It’s liberating, being away from all the technology that can bog you down these days. I mean, not to sound old-fashioned but there was a time when I would have to physically sit down at the computer to check email. Now, it can be really hard to disconnect and be unreachable by those you don’t want reaching you.
While I’m on these disconnecting technology-free stay cations, I end up cooking a storm. It just happens. This time around, there was an entire Thanksgiving feast, of course. But also, cranberry vodka, cranberry chocolate cupcakes, cranberry scones, Snickerdoodles, Nutella cookies, chocolate chip cookies, jam thumb prints, cocktails, cinnamon rolls and countless other small treats and nibbles here and there. I won’t talk about the take-out burgers, sushi and soups. Just thinking about them adds about 15 pounds to my ass and gut and that’s not a pretty site.
Either way, you’ve most likely still got some cranberries lingering around after making your own cranberry sauce (you made your own, right? It’s way better than canned). And if you do, you should make this cranberry curd. I sandwiched some between lemon shortbread cookies. I also spooned a little over ice cream, baked some into a tart and ate it from the jar. It’s sweet but with a little bit of tart from the cranberries. It is also thick and luxurious and rich. You need to have it in your life because, well, why the heck not? It’s an easy way to transition the cranberry hater over to the dark side of cranberry infatuation. The sweetness makes it easy to love. Give it a whirl for yourself!
Recipe from Kitchen Confidante
- 2½ cups fresh cranberries
- ½ cup water
- ¾ cup sugar
- 3 egg yolks
- 1 egg
- 1 tsp. vanilla
- 4 Tbsp. butter, cut into cubes
- In a saucepan, combine cranberries and water over medium heat. Cook until the cranberries pop, about five to ten minutes.
- Pass the berries through a strainer and press well, extracting all the liquid. Pour the puree back into the sauce pan, allow to cool for five minutes.
- Whisk together sugar, egg yolks and egg until they are a light yellow. Add the egg mixture back to the pan and whisk until a bit creamy, about one minute. Place back over the heat and whisk continuously until a thick custard forms. It should coat the back of the spoon after 8 to 10 minutes.
- Remove from heat and stir in butter a cube at a time until fully melted.
- Transfer to a jar or bowl and cover with plastic wrap. Place the plastic wrap directly against the curd to avoid a skin layering on top. Chill for at least one hour.