Cranberry Orange Curd

1. 1

   In a medium saucepan combine the water, orange juice and cranberries. Bring them to a boil, reduce the heat to a simmer and let them simmer for 5 minutes.

2. 2

   Place the cranberry mixture in a blender and blend until smooth. Strain the cranberry puree through a fine sieve set over a bowl, so that you have a smooth mixture. Set aside.

3. 3

   In the bowl of a stand mixer beat the room temperature butter, brown sugar, and granulated sugar at medium speed until well combined. Add the egg yolks and egg one at a time, beating them until they are well incorporated into the sugar butter mixture. Add the cornstarch, cinnamon and salt.

4. 4

   Slowly pour in the warm cranberry mixture whisking continuously so the eggs don't cook.

5. 5

   Place the mixture in a heat safe bowl and set it over a pot of simmering water making sure that the bowl doesn't touch the water (or use a double boiler if you have one). Cook, whisking often, until the mixture thickens (about 5-10 minutes). Remove from the heat and stir in the orange extract.

6. 6

   Cover the curd and refrigerate for at least an hour before serving. The curd will keep for up to a week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.