Cranberry Orange Curd
Description
This orange curd with cranberries is easy to make and a perfect festive accompaniment to baked goods and pastries during the holiday season.
Ingredients
•
1 medium orange, zested and juiced, divided
•
1/3 cup water, or as needed
•
1 (12 ounce) bag fresh cranberries
•
1/2 cup white sugar
•
3 egg yolks
•
2 tablespoons butter
Directions
1
Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
2
Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
3
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
4
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
5
Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.