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