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Cranberry Curd

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.467
Energy (kCal)2579.4527
Carbohydrates (g)419.9479
Total fats (g)79.5197
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cranberry 1 lb 208.6527 54.2951 2.0865 0.5897
    water 1 cup 0.0 0.0 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    butter 7 tablespoons unsalted 598.5 27.4995 18.7005 50.4
    sugar 1 2/3 2/3 1343.3 335.9933 0.0 0.0
    egg 6 429.0 2.16 37.68 28.53

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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