During the summer when my strawberries were at their most abundant at my plot, I had made some strawberry curd. After all you can get blueberry curd, banana curd and even cranberry curd. I was so pleased with my strawberry curd. I carefully poured it into a jar and stored it away in a dark place. Then one weekend, I decided we could have the strawberry curd with some home-made waffles, I opened the jar only to find a blue skin had formed on top of the surface, so it had to be disposed. I don’t know if I did something wrong, or should have put a waxed disc over it, but whatever I did wrong, put a dent in my confidence especially as I was still new to preserving, especially with curds.
Anyway, couple of weeks ago whilst catching up with fellow bloggers blogs, I saw Nora the Splorer’s lush looking Clementine curd, and it encouraged me to try again, especially as I have a fruit bowl full of clementines.
I am so glad I did. Making this curd has given me the confidence to perhaps try making a Cranberry curd and even Clementine Marmalade, as I am not too keen on the 'tart' sharpness of the orange ones.
Oh so how does, the Clementine curd taste? Well I can let you know with all honestly as I tried it this morning with some home-made cranberry waffles. The Clementine curd is sweet, sharp and refreshing. I think much nicer than lemon curd.
I have decided to contribute these dishes towards a monthly food blogging challenge called “In The Bag”. Every month food blogger Julia of A Slice of Cherry Pie alternately hosts with Scott of the Real Epicurean to come up a recipe using seasonal ingredients. The seasonal ingredient in the bag for December were: Cranberries, Clementines and Nuts.
Goodness it has been a long while since I last submitted to In the Bag, my last submission was in March last year with my Welsh Glamorgan Pakora’s based on the famous Glamorgan sausages; and the ingredients in the bag at the time contained leeks, which I had growing in abundance at my allotment plot.
This time though I thought I would make some cranberry waffles made with cranberries imported from Canada and the USA; and the clementine curd. Now I can't decide between to two which to submit. So I plucked for simplicity and went for the Cranberry waffles. Enjoy.
Fresh Cranberry Waffles with pecan nuts
3 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup of fresh cranberries, chopped in half
1/2 cup of pecan nuts, chopped
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
In a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingredients. Pour the wet ingredients into the dry and combine well. Stir in the cranberries and nuts. Add more milk if necessary. Cook according to your waffle maker instructions. Recipe adapted from Deborah Madisons Vegetarian Cooking for Everyone
Please don't laugh at my writing, I know it looks like a six year old has written it, but you try writing once the label has been stuck to the jar.
Oh and i haven't forgotten the Clementine curd recipe. You can find a number of Clementine curd recipes on the Internet, but below is the recipe I used. You can double the quantities of the ingredients to make 2 x 450g jars, but I decided to only made one this time.
Makes 1 x 450g jar
Juice and zest of 4 clementines
Juice of 1 small lemon
175g caster sugar
2 medium eggs, beaten
1 egg yolk, beaten
50g unsalted butter, cut into pieces
In a large bowl, add the zest and the juice of the fruits into a bowl with the sugar, eggs and yolks and mix well to combine. Pour into a large pan. Add the butter and place over a very low heat. Cook, constantly stirring with a wooden spoon, until the curd is thick and coats the back of a spoon, up to 45 minutes. Pour into a sterilised jar and seal. Allow to cool and refrigerate. Use within two weeks.