This curd has turned out to be one of the most delicious things I’ve ever made. I keep trying to dream up what I can put it in to next. It was originally born from having left over cranberries and SO MANY left over egg yolks from macaron making last week. To me, all curds are delicious, particularly when they have a tart edge to them, so using cranberries seemed to be a perfect idea.
This cranberry curd would make a delicious sponge cake filling, would work wonderfully paired with super sweet and crunchy meringue or even on a simple slice of toast. This batch was made to be used as a filling for macarons at my next food fair but I will have lots more egg yolks coming my way so I foresee many more batches in my future. It may even end up as Christmas presents!
I suggested using it in our Christmas trifle, in place of raspberry jam between the trifle sponges….didn’t go down well! A recipe tweak too far I believe! Don’t mess with greatness.
The curd is sweet but has the tartness that you associate with cranberries. My mum said the curd reminded her of rhubarb, which I agree with, it’s the acidity that does it. You could definitely experiment with this curd too. Add some zest or cook the cranberries with Christmas spices (such as cinnamon sticks and cloves)…experiment! Let me know how you get on.