New answers tagged fruit
I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.
Learned this method after watching a video mentioned on Reddit. https://www.youtube.com/watch?v=p2R5MRkuPrc
Well I'm very curious - I would characterize cranberries as bitter, not sour (lemons are sour, for instance), so I guess it depends on an individual's taste buds. I use fresh cranberries every year to make cranberry sauce around Christmas - I don't use quite as much sugar as the recipe calls for, but even when I do, there's still a back taste of bitterness. ...
Most people would characterize cranberries as sour, not bitter. If yours truly taste bitter, something is probably wrong and they should be discarded. While it is safe to eat normal cranberries raw or cooked, usually they are made into sweetened dishes because they are so sour.
Cranberries are just about always sweetened. In their natural state, they are extremely tart. They're safe unsweetened, just not pleasant.
It's called Malta as far as I can understand from the description you gave.
Apples emit ethylene gas which causes bananas to ripen or over-ripen faster.
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