Cranberry Curd

It’s that time of year where frosts & excitement fill the air & a month long indulgence begins (or, at least it does in my house). Winter can be a grim time of year but December holds it together for me, the festive period is one of my favourite times of the year, where Christmas is celebrated from December 1st & the stirring, faffing & wrapping continue right up until the 25th. I’m a serial homemade gifter at Christmas, so have no choice but to get stuck in early, first come the puddings & chutneys, then the confectionery, half way through the month the cakes are iced & nearer the big day is when truffles & curds are made.

Cheesy as it may sound but I truly believe that a homemade gift really is a much more thoughtful & special way to show someone that you care. Yes, they usually cost less than nipping out to the shops or adding to your basket but taking the time, energy & effort to create something bespoke for someone holds much more value in my eyes. One of the very last things that I like to make just before handing out the gifts, owing to their shorter shelf life, are fruity curds. My go-to crowdpleaser over the year’s used to be lemon, however last year I thought I’d try something new with an equally acidic but more festive alternative, cranberries! These tart, seasonal berries make for a delightfully vibrant & delicious cranberry curd. It’s quick & easy to make, making it a great option for last minute gifting but it also adds a wonderful, festive touch to breakfasts too, it’s absolutely delicious on some toasted sourdough!