Hey Charmers! I could really use some guest bloggers for Recipe Mondays so email me at corvaxgirl [at] gmail [dottie] com with a favorite recipe of yours that you make, a strange sounding retro recipe that you have (and where it came from and if you like, thoughts on the book), a picture of the finished product (optional) and what name you would like it credited to and a link to your blog or shop if you like!
So, as a Pagan (and a broke-ass Pagan, at that), I have abit of a Thing for Local Food. I don’tget bend out of shape around nonperishable stuff like sugar or flour (meaningthat, while I typically hope my wheat flour is coming from Saskatchewan, I don’thave Issues about using cane-based sugar from Cuba instead of maple syrup orhoney or even beet-based sugar from Canada. I figure if it takes a month to get here by boat, that’s okay). It does, however, mean that I’m currentlytrying to figure out ways to eliminate lemon juice from my cooking.
Weird, I know, but bear with me.
I use a lot of different vinegars (pear cider vinegar is agorgeously mild and aromatic one, for example) and throw mustard and garlic intoa lot of wintery dishes where someone else might be inclined to use a couple ofhot peppers for heat or sharpness.
To that end, and because I’ve been going gaga over preservesfor the last few months, I tried making cranberry curd.
Now, anyone who’s got Nigella Lawson’s How to Be a Domestic Goddess cook book has come across this recipe,or something pretty damn similar. Iganked a recipe off the internet and then futzed with it until I got somethingthat would work.
¾ lb cranberries + 1Cwater, combined in a pot and boiled until mushy
Run the above through a food-processor or a blender until itforms a smooth puree
Return cranberry mixture to the pot and add:
¼ C butter
¾ C sugar
Stir together over very low heat
Beat 3 eggstogether with ¼ C sugar untilsuper-smooth
Add it to the cranberry mixture and then allow to thickenover medium heat until it is good and thick and coats the back of a spoonnicely. (I don’t think it hurts to letit boil, but it definitely works well if you DON’T let it boil. So… stick with what works?)
Pour the mixture into sterilized jars, then process in aboiling water bath.
Makes 3-4 cups ofcurd, all told.
You can, as indicated above, preserve this stuff the sameway you would do for jam or pickles. However you can also use it in place of lemon curd immediately as a topping for scones or a delicious addition to acoffee cake or what-have-you.
I have to admit, I basically have to bake it into things inorder to keep myself from just eating it with a spoon. But that’s me.
Meliad / Ms Syren