The holidays are nigh and it’s time to get creative in the kitchen! Last year for Thanksgiving I served a cranberry curd tart offered up by The New York Times. It was tangy and sweet but the recipe was burdensome, from the peeling of the hazelnuts to pressing the cranberries through a sieve. I thought I’d do my own version for this year’s Thanksgiving table using my own handpicked lowbush cranberries.
I opted for a vanilla wafer crust and made a couple of other changes. You can of course use store-bought cranberries and this recipe would turn out just as vividly red and delicious. This is a great alternative to the often-overlooked cranberry sauce.
Inspired by The New York Times recipe
Ingredients for the crust:
- 60 vanilla wafers
- 1/4 cup sugar
- 1/3 cup melted butter
Ingredients for the curd:
- 12 oz. lowbush cranberries (store bought is fine)
- 1 cup sugar
- 1 orange
- 1 stick of butter
- 2 eggs plus 2 egg yolks
Directions for the crust:
Preheat oven to 350 degrees F. Place wafers in a food processor and pulse until finely ground. Place in a bowl with sugar and melted butter and stir till combined. Press the crumbs into a pie pan. Bake for 10 minutes and set aside for later.
Directions for the curd:
Peel the orange with a vegetable peeler and juice the orange. It should be about 1/2 cup of juice. Place juice, peels, cranberries and sugar into a saucepan. Bring to a simmer and let cook for about 10 minutes, stirring occasionally, until berries are popped and softened. Press the berries with the back of a wooden spoon now and then.
Remove the peels and place the mixture into a blender. Blend until smooth. You should have about 2 cups. Pour back into the saucepan with the butter and stir until butter is melted.
Whisk the eggs in a small bowl. Add 1/2 cup or so of cranberry mixture to the eggs to temper them, then mix the eggs back into the saucepan.
Heat over medium-low heat, stirring frequently, until mixture is thickened and nearly bubbling, about 10 minutes. Let mixture cool completely. You can place the curd in the fridge overnight, if you’d like.
Spread the cooled cranberry curd into the pie pan and bake at 350 degrees F for 10 minutes. Let cool.