Jam and Preserve Recipes
Cranberry and Orange Curd
This recipe celebrates the arrival of the Winter treat that is the humble cranberry
Ingredients
Cranberries
12 oz
340 g
Orange, Zest and Juice,
Large, zest and juice
Large, zest and juice
1 each
Sugar, Caster
8 oz
250 g
Butter,
Salted or unsalted, cut into small cubes
Salted or unsalted, cut into small cubes
5 oz
150 g
Eggs,
Large free range
Large free range
4 each
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Method
- Put the cranberries into the pan with around 100ml water and cook
- over a medium heat until soft and ‘popped’
- Either quarter the satsumas removing any pips and process with their
- skins or zest the orange and squeeze the juice. Add to the pan
- Heat through together and then pour though one of the sieves into a
- jug. Work through as much of the pulp as possible
- Put the sugar and the butter, cut up into cubes into the bowl pour
- over the cranberry mix
- Beat the eggs together then pour through the second sieve onto the
- mix in the bowl
- Set the bowl over a pan with hot water on a medium heat
- Stir to dissolve the sugar, melt the butter and thoroughly mix in the
- egg
- Keep stirring until the curd is thickened and can coat the back of the
- spoon - around 15 mins
- Pour into jars while hot, seal, and refrigerate once cooled
- Delicious on scones, toast or layered in small glasses with cream and
- meringue
- For more delicious recipes and inspiration visit
- https://recipes.
How long will it take to make?
Preparation time:
15 mins
Cooking time:
15 mins
Total time:
30 mins
How much?
Makers approx. 4 x 200g/8oz jars
Look after it
Keep refrigereated
Rosie's Preserving School Workshops
Let's Celebrate the Humble Cranberry
