It’s kinda sad that I just realized that I wrote about this exact same thing last time I made (and blogged about) lemon curd, but I just hate saying “curd” out loud.
It’s equally pathetic that I think that I can pinpoint this problem as stemming from a basic rhyme. And how I don’t want to eat that word. And how I’m about as mature as a five-year old.
Wow. Anyway. My friend tore a recipe out of a magazine for me the other day about cranberry curd ’cause I looked interested, but I promptly lost it in the black hole that is my purse/car/closet. So when I reorganized the freezer (but definitely not my purse/car/closet) and found a giant bag of frozen cranberries lurking in the back, I decided to just wing it!
Cranberry Lemon Curd
- 1 lb frozen cranberries
- 1 C lemon juice (for me, four small but surprisingly juicy lemons)
- 1 1/4 C sugar
- 1 t salt
- 4 T butter
- 4 eggs
Combine the cranberries, lemon juice, sugar, and salt into a medium saucepan over medium-high heat. Stir until the sugar is dissolved and most of the cranberries have popped (you will actually hear them!).
Blend with an immersion blender until smooth (there will be seeds from the cranberries–this is okay). This is the point where you should taste it–if you think you need more sugar, add it now. Cranberries are quite tart.
What makes curd so different from jelly or jam is that the fruit and sugar meets eggs and butter.
A smooth, rich custard results.
But a tangy one. Strangely addicting.
Stir the butter into the curd, and allow it to cool to a comfortable temperature before adding the eggs.
Kind of like making a hollandaise, you will quickly whisk the eggs into the warm cranberries and return to a gentle heat until they thicken. Whisk the entire time.
Serious arm workout. Who needs Insanity when you are making lemon curd?
(The answer to this question is the person making lemon curd needs Insanity, because she (I) immediately inhaled a quantity of curd so embarrassing that she (I) will decline to share further details).
It took about 5-8 minutes of whisking before the curd noticeably thickened.
Store in the refrigerator (it will last a few weeks), where it will continue to thicken as it cools.
I’m not sure what I want to do with the curd (besides eat it from a soup spoon, obviously), but I’m thinking some kind of cookie bar would be awesome here. Perhaps I’ll try one out tomorrow if I have time.
Fritz and I spent a few hours today going over our budget and writing down every dollar going in and out of our bank accounts. We used to be really strict about our budget, but have loosened the reins in the last few months since I became gainfully employed. Loosened them a bit too much, perhaps.
One thing I was honestly surprised about was how much money we actually (should) have. I hesitate to write that because, let me assure you, with Fritz full-time in school and me working my first job out of PT school, we do not make very much. Don’t think I’m bragging. It’s just eye-opening to see it written down.
Even more eye-opening is where all of our money goes. Little things add up so quickly, and all too fast we are living what feels paycheck to paycheck. One of our goals for this year is to spend our money more wisely–so that we can make sure that the money we do spend is on things that really enrich our lives. You know–friends, family, great food, a bottle (or two) (or three) of wine, and cats.
It feels great to have a reminder of why we work so hard. Not to mindlessly pay bills, but to invest in those things that I really want to fill my life up with.
I will admit that this can be a hard lesson for someone like myself who loves to shop–and buy clothes, cute dishes, amazing jewelry, cats…
(But! What a fantastic segueway!) My beautiful friend Breanna is a newlywed who somehow found time to start a hand-crafted jewelry business on top of working, going to school, practicing yoga, being a newlywed, blogging, and running around with her puppy Hannah. She is hosting a giveaway over on her blog that ends tomorrow (Monday) for a semi-precious bracelet from her Bracelets by Breanna line.
Have a lovely week, friends!