Cranberry Curd

Step 1

You don't need to thaw the cranberries for this recipe.

Step 2

Place the cranberries in a food processor and pulse the food processor to roughly chop the cranberries.

Step 3

In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.

Step 4

Place the cranberries, sugar, water, and salt in a medium saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan.

Step 5

Cook the mixture over medium heat, until the mixture starts to occasionally bubble up, thickens, and measures 1 1/2 cups, 10 to 12 minutes. Strain the cranberry mixture through the medium-coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.

Step 6

Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan. Place a clean bowl with a fine-mesh strainer near the stove. Cook the cranberry mixture over medium heat, stirring constantly with a rubber spatula or whisk, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.

Step 7

Off heat, whisk in the butter, 2 tablespoons at a time until well incorporated. Strain the cranberry mixture through the fine-mesh strainer. Press a piece of plastic wrap directly onto the surface of the curd, and refrigerate for at least 3 hours.

Step 8

The curd can be refrigerated for up to 2 weeks.