Cranberry-Orange Curd recipe
All Recipes Dessert Recipes Fillings Fruit Fillings
Ingredients
- 1 medium orange, zested and juiced, divided ⅓ cup water, or as needed 1 (12 ounce) bag fresh cranberries ½ cup white sugar 3 egg yolks 2 tablespoons butter
Nutrition Info
- 61.4 caloriescarbohydrate: 10.2 gcholesterol: 42.2 mgfat: 2.3 gfiber: 1.2 gprotein: 0.7 gsaturatedFat: 1.2 gservingSize: -sodium: 12.3 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Cranberry-Orange Curd
Directions
-
Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
Pour cranberry mixture into a food processor or blender, blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.