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!
CRANBERRY CURD
(makes around 2 jars, can be easily doubled)
Ingredients:
- 300g cranberries
- 125ml water
- 225g caster sugar
- 75g butter
- 2 eggs
Method:
- Begin by placing the cranberries & water into a large saucepan & set over a high heat
- Heat the cranberries until they start to burst & become pulpy
- Empty the cranberry mixture into a sieve set over a bowl & use the back of your spoon to press & push as much of the cranberry pulp through the sieve, leaving behind the skins
- Place the sieved cranberry pulp back into the large saucepan along with the butter & the sugar
- Set over a medium heat & stir until both the sugar & butter have dissolved
- In a jug, briefly whisk the eggs, then slowly pour this in a steady stream into the saucepan, continuing to stir as you do so
- Gently cook the mixture over a low-medium heat for around 10-15 minutes until thickened, the curd is ready when it’s thick enough to cover the back of a spoon
- Pour into clean, sterilised jars & leave to cool
- Once cooled store the cranberry curd in the fridge for up to 3 months unopened
