Cranberry Orange Curd

RachelBakesatHome
by RachelBakesatHome
2 Cups +/-
30 min

Has it ever a CURD to you that you’re absolutely amazing?


You are! And so is this cranberry orange curd.


12 oz fresh or frozen cranberries

Zest and juice of 1 large orange

1/4-1/2 cup water (combined with orange juice, should be 3/4 cup)

1/2 cup sugar

1/4 tsp salt

3 eggs

6 tbsp unsalted butter (cubed)


In a medium saucepan, combine the cranberries, orange zest, juice, water, salt, and sugar together and set at medium-high heat. Once the mixture begins to boil, turn it down to low and let it simmer for about 10 minutes. Remove from heat and let it cool for about 5-10 minutes.


Transfer the mixture to a high-powered blender or food processor and blend on high for 1-2 minutes or until completely smooth. Pour the blended mixture through a sieve back into medium saucepan.


Add the 3 eggs to the pot and whisk to combine. Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.

The curd is delicious in thumbprint cookies

Recipe details
  • 2  Cups +/-
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Ingredients

  • 12 oz fresh or frozen cranberries 
  • Zest and juice of 1 large orange 
  • 1/4-1/2 cup water (combined with orange juice, should be 3/4 cup)
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 eggs
  • 6 tbsp unsalted butter (cubed)
Instructions

In a medium saucepan, combine the cranberries, orange zest, juice, water, salt, and sugar together and set at medium-high heat. Once the mixture begins to boil, turn it down to low and let it simmer for about 10 minutes. Remove from heat and let it cool for about 5-10 minutes.
Transfer the mixture to a high-powered blender or food processor and blend on high for 1-2 minutes or until completely smooth. Pour the blended mixture through a sieve back into medium saucepan. 
Add the 3 eggs to the pot and whisk to combine. Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.
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