Cranberry Curd
 
Prep time
Cook time
Total time
 
Festive Italian Cream Cake with Cranberry Curd Prep time: 3 hours Cook time: 25 mins Total time: 3 hours 25 mins Serves: 18 pieces
Author:
Serves: 1.5 cups
Ingredients
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • juice and orange zest from 1 large orange
  • ½ cup unsalted butter, softened
  • 2 whole eggs plus 2 egg yolks, beaten
Instructions
  1. In a small bowl, whisk together the eggs and set aside
  2. Bring the cranberries, sugar, orange juice and peel to boil over medium heat. Stirring occasionally until the cranberries burst
  3. Carefully pour the mixture into a sieve or small strainer placed over a large bowl
  4. Press the mixture into a bowl until mostly pulp and peel remains
  5. While still hot, whisk the butter into pressed liquid
  6. Remove 1 cup of liquid and whisk it gradually into the eggs to temper
  7. Slowly whisk the tempered eggs into the remaining cranberry liquid
  8. Return the mixture to a pot and cook over low heat until nearly bubbling and thick, about 10 minutes.
  9. Cool completely before using. If storing, place plastic wrap tightly on top of the curd to keep out air so a skin layer doesn't form prior to use
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/italian-cream-cake-cranberry-curd/