The idea of 3 adults and a pug, sitting crossed legged on the floor, each with spoon in hand, of course one waiting for drips, scooping out of the same bowl, laughing about how delicious each mouthful is... should be a great image of why we love this curd!
- 2 cups Fresh cranberries
- ½ cup Water
- ⅓ cup Cranberry juice
- 1½ tbsp Lemon zest
- ¼ cup Eureka Eureka Lemon Olive Oil
- ½ cup White sugar
- 2 Egg yolks
- 2 Whole eggs
- In a non-stick pan, warm cranberries and water until berries begin to pop and sauce begins to form. Press berries through a fine mesh sieve and reserve puree, including scraping from bottom of the sieve. Set aside - you should have about ¼ cup.
- Whisk together egg yolks, granulated sugar, zest and juice in a metal bowl. Add to a small saucepan along with cranberry puree and whisk continuously over medium low heat for 5-7 minutes until thickened. Slowly drizzle in Eureka Lemon Fused Olive Oil, while whisking. Cook and stir for 4-5 minutes, allowing curd to thicken, but careful not to boil and risk scrambling the egg yolks. Stir in a pinch of salt and then pour through a fine mesh strainer to remove any particles if desired, and store in an airtight container in the refrigerator for up 10 days.