Cranberry Orange Curd Recipes

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CRANBERRY-ORANGE CURD



Cranberry-Orange Curd image

This cranberry-orange curd is not only easy to make, it makes the perfect accompaniment to baked goods and pastries over the holidays. If your prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

Provided by France C

Categories     Desserts     Fillings     Fruit Fillings

Time 30m

Yield 16

Number Of Ingredients 6

1 medium orange, zested and juiced, divided
⅓ cup water, or as needed
1 (12 ounce) bag fresh cranberries
½ cup white sugar
3 egg yolks
2 tablespoons butter

Steps:

  • Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
  • Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
  • Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
  • Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
  • Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 10.2 g, Cholesterol 42.2 mg, Fat 2.3 g, Fiber 1.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 12.3 mg, Sugar 8.1 g

ORANGE CURD



Orange Curd image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

  • Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
  • Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

CRANBERRY CURD TARTLETS



Cranberry Curd Tartlets image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Yield Makes 40 tartlets

Number Of Ingredients 9

4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
1/2 cup water
2/3 cup fresh orange juice (from about 3 oranges)
5 tablespoons unsalted butter, cut into pieces
1 3/4 cups sugar
Pinch of coarse salt
3 large egg yolks plus 1 large whole egg
40 Pecan Pastry Cups
Whipped cream, for serving

Steps:

  • Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.
  • Whisk together egg yolks and egg in a medium bowl, then whisk in cranberry mixture, 1 tablespoon at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes. To serve, let guests assemble their own tartlets, or spoon curd into pastry cups and top with whipped cream.

CRANBERRY-CURD-AND-CITRUS PAVLOVA



Cranberry-Curd-and-Citrus Pavlova image

A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h30m

Yield Serves 8 to 10

Number Of Ingredients 16

1 1/4 cups sugar
4 teaspoons cornstarch
5 large egg whites, room temperature (2 yolks reserved for curd)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
12 ounces fresh or frozen cranberries (3 cups)
3/4 cup sugar
2/3 cup fresh orange juice (from 2 large oranges)
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1 large egg, plus 2 large egg yolks
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla paste or extract
1/4 teaspoon orange-blossom water (optional)
2 1/2 cups mixed sweet-citrus supremes, such as clementine; mandarin; navel, Cara Cara, and blood orange; and small ruby-red grapefruit (from 5 to 8 total)
1/2 cup husked cape gooseberries (optional)

Steps:

  • Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
  • Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
  • Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
  • Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
  • Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

CRANBERRY CURD TART



Cranberry Curd Tart image

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz's popular website.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups/180 grams raw hazelnuts
1 cup/125 grams rice flour
1/4 teaspoon salt
1/2 cup/112 grams sugar
6 tablespoons/100 grams softened butter, more as necessary
12 ounces/340 grams cranberries
1 cup/225 grams sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces/113 grams softened butter (1 stick)
2 eggs plus 2 egg yolks

Steps:

  • Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
  • In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  • Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  • Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
  • Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  • While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
  • Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  • Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 75 milligrams, Sugar 36 grams, TransFat 1 gram

CRANBERRY-ORANGE TRIFLE



Cranberry-Orange Trifle image

I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups water
1-1/3 cups sugar
2 teaspoons minced fresh gingerroot
4 teaspoons grated orange zest
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.

Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

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