Ingredients
The following ingredients have 500 Servings
- 275 g cranberries (washed)
- 100 mls water
- 200 g caster sugar
- 55 g unsalted butter (cubed (room temperature if power blending))
- 2 large eggs
Instruction
- Place the cranberries & water in a saucepan (I like to use non-stick for curd making) and simmer on a low heat under a lid until the cranberries have popped and are cooked (about 5 minutes).
- Pour the cooked cranberries into a sieve over a bowl and push the cranberries through the sieve with the back of a spoon until you are left with just the skins.
- Place the sieved cranberries back into the saucepan along with the sugar and butter.
- Over a low heat, stir with a wooden spoon until the sugar has fully dissolved.
- Turn the heat up a little until the cranberry mixture starts to gently simmer.
- Pour the beaten egg into the mixture in a thin stream whilst beating with a whisk, then continue to beat for about another minute. The mixture will thicken and you should be able to coat the back of a metal spoon. (The mixture will thicken on cooling).
- Pour into hot sterilised jars. Makes 500 mls in total.
- Store in the fridge for up to 6 weeks. Once open use within about 2 weeks.