Is my pekin bantam male or female?

[laurmurf]

last year Tesco sold jars of cranberry curd at Christmas - it was not only delicious but such a pretty pink colour! I made a sponge with mascarpone and cranberry curd filling for a friend's birthday that was grown-up and girly all at the same time.

 

Now that I've got the girls, who will - i hope - start laying prodigiuosly very soon, I'd like to make some curds. I've got the lemon and lime recipes, but does anyone have a recipe for cranberry curd?

[Blackrocksrock]

Did a google search for this and comes up under recipebazaar or something the same and looks good recipe

[laurmurf]

Thanks for that SusanK, i hadn't thought of a general search for some reason. I also didn't realised that Nigella had the recipe - I'll look out for it.

 

For anyone else interested, here's the link to the website and recipe:

http://www.recipezaar.com/176302

 

I'm still waiting for serious egg laying but we're getting there.

 

Laurie

[Snowy]

Now that sounds seriously tasty!

[Lesley]

Here's the recipe......

 

Nigella's Cranberry Curd

 

Ingredients

1 lb fresh cranberries

1 cup water, plus

2 tablespoons water

7 tablespoons unsalted butter

1 2/3 cups sugar

6 large eggs

 

1. Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.

 

2. Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.

 

3. Add the butter and sugar, melting gently.

 

4. Beat the eggs, then strain them into the fruit.

 

5. Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).

 

6. Let cool, then pour into 5 1/2 pint jars (or any other container).

[Egluntyne]

Yum.

 

How long does it keep for?

[Lesley]

It didn't say - perhaps someone has the book that it's from?

[Egluntyne]

Probably wouldn't be a problem here anyway!

[laurmurf]

In looking for the answer I found ideas for blueberry, bilberry, mango and cantalope curds!

 

The consensus is curds keep for about 4 weeks in the fridge - from what i remember of the Tesco jar(s) of cranberry curd i bought, that's about right.

 

I can't wait to get started but only 3 of the girls are laying and the eggs are only 35g, so we'll be waiting a while yet!

[Lesley]

We make a good pair then.........I'd use our cranberry crop....but we only have about 10 berries to pick!

[Egluntyne]

Here is the recipe (UK version)....from the How to be a Domestic Goddess book

 

500g Cranberries

200ml water

100g unsalted butter

500g caster sugar

6 large eggs

 

 

Method as Lesley's post above.....

 

1. Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.

 

2. Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.

 

3. Add the butter and sugar, melting gently.

 

4. Beat the eggs, then strain them into the fruit.

 

5. Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).

 

6. Let cool, then pour into 5 1/2 pint jars (or any other container).

 

 

I made this at the weekend and it is to die for.

[redhotchick]

How do you eat your cranberry curd?

Just like jam? so in cake, on bread, pancakes...straight from the jar

How else?

[Egluntyne]

Any or all of of those.... my fave way is straight from the jar.

 

Christmassy dessert....make a firm cheesecake and spread the curd over the top. Orgasmic.

[laurmurf]

in the recipe it says 6 LARGE eggs, do I assume a large egg is about 65g or so? My girls are only laying 35g-ers so if I were to use 10 (gulp) of their eggs do you think the curd would set?

 

10 would be about a week's worth of eggs at the moment and I'm trying so hard to save some for my/Egluntine's pickled eggs!

[redhotchick]

Cheesecake topping. Mmmmmm. That's a good idea.

 

Lauramurf, why not make half the recipe up? I halved the ingredients for lemon curd and it worked fine. Of course, you only get half as much.......

[Egluntyne]

in the recipe it says 6 LARGE eggs, do I assume a large egg is about 65g or so? My girls are only laying 35g-ers so if I were to use 10 (gulp) of their eggs do you think the curd would set?

 

10 would be about a week's worth of eggs at the moment and I'm trying so hard to save some for my/Egluntine's pickled eggs!

 

 

Found this on 'tinterweb, from the **British Egg Information Service**.

 

Very Large 73g +over

 

Large 63 - 73g

 

Medium 53 - 63g

 

Small 53g +under

 

The above mentioned site is one I have not come across before. Full of very interesting info. Maybe a mod could have a look and see if it is worth stickyfying.