Reduce the heat to medium - low and continue to cook, stirring often, until all of the cranberries have softened and the jam
thickly coats the back of a spoon.
You can test it by seeing if
it thickly coats the back of a spoon.
Cook until the curd has thickened and
thickly coats the back of a spoon.
Continue cooking and stirring until pudding thickens enough to
thickly coat the back of a spoon, about 2 minutes.
Not exact matches
Return to pan and stir continuously over low heat until mixture
coats the
back of a wooden
spoon thickly (5 - 6 minutes).
It should
coat the
back of a
spoon thickly.
Return the mixture to the saucepan and, without boiling, cook over low heat, whisking frequently until the mixture
coats the
back of a
spoon thickly, 4 to 5 minutes.
Test it by pouring a little over the
back of a wooden
spoon — it should
coat it
thickly and not run off.