Cranberry Curd

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1 lb (450 g) cranberries

4 oz (115 g) unsalted butter

1 lb (450 g) caster sugar

4 large eggs, beaten

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1.    Put the cranberries and 1/4 pint (150 ml) of water in a saucepan and cook on a low heat until tender and popped – or you could cook them in the microwave.

2.  Process them or pass through a sieve, if you prefer a smoother curd.  Put back in the saucepan, with the butter and sugar, and heat until the butter is melted and the sugar is dissolved.

3.  Add eggs and stir the curd continuously Cook over low heat until thickened.  If you are nervous of this, use a bowl over a pan of simmering water or  the microwave.

4.  Pour into cooled, sterilized jars and cover with a waxed disc and cellophane cover.  Store in the fridge for up to 6 weeks.  Once opened, eat within 2 weeks.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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