Cranberry Curd
Author: Alyssa
Serves: 1.5 cups
- 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
- In a small bowl, whisk together the eggs and set aside
- Bring the cranberries, sugar, orange juice and peel to boil over medium heat. Stirring occasionally until the cranberries burst
- Carefully pour the mixture into a sieve or small strainer placed over a large bowl
- Press the mixture into a bowl until mostly pulp and peel remains
- While still hot, whisk the butter into pressed liquid
- Remove 1 cup of liquid and whisk it gradually into the eggs to temper
- Slowly whisk the tempered eggs into the remaining cranberry liquid
- Return the mixture to a pot and cook over low heat until nearly bubbling and thick, about 10 minutes.
- 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/
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