Description
This cranberry-orange curd is not only easy to make, it makes the perfect accompaniment to baked goods and pastries over the holidays. If your prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.
Ingredients
- 1 medium orange, zested and juiced, divided
- ⅓ cup water, or as needed
- 1 (12 ounce) bag fresh cranberries
- ½ cup white sugar
- 3 egg yolks
- 2 tablespoons butter
Instructions
- Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
- 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.
- 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.
- 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.
- Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 16