Tart Cranberry Curd

pantry Sauces Fruit Berry
Tart Cranberry Curd

Acid is a key component to cooking, but it is challenging to use when on a low-histamine diet, as you're likely avoiding citrus and vinegars. While tart and sour are different, the tartness of this curd is a great way to add flavor dimension to other recipes. The curd will thicken substantially as it cools. Store in an airtight container in the refrigerator for up to one week or freeze for longer-term storage.

Ingredients

Instructions

  1. Combine the fresh cranberries, frozen blueberries, beet powder (if using), brown sugar, and water in a large saucepan.
  2. Cook over medium heat for about 10 minutes, or until the cranberries have burst and the mixture has become smooth.
  3. Remove the saucepan from heat. Whisk in the arrowroot powder until it’s completely dissolved and the mixture has thickened slightly.
  4. Carefully transfer the hot berry mixture to a blender. Blend until the mixture is completely smooth, or skip this step for a chunkier, rustic curd.
  5. Cut the butter into smaller pieces, then add them to the warm berry mixture. Whisk continuously until the butter is fully incorporated and the curd has a silky, glossy consistency.
  6. Pour the curd into a bowl and set aside to cool.
  7. Once cooled, the tart cranberry curd can be used as a filling, topping, or source of tartness in recipes.

Servings

Serves: 3-4 cups

Nutritional Breakdown

Calories: 460.4 kcal

Fat: 23.4g (19% of calories)

Saturated Fat: 14.5g

Carbohydrates: 98.5g (80% of calories)

Fiber: 8.6g

Sugar: 32g

Protein: 1.9g (2% of calories)

Sodium: 32.7mg

Cholesterol: 60.9mg

Substitute Ingredients

No substitute ingredients available.