We have all heard of lemon curd. That creamy, lemony, goodness that fills pies, is spread on biscuits or scones, or if you’re like me just eaten by the spoonful by itself!
Well, lemon curd is wonderful for spring and summer, but when it comes to fall and winter I want a curd that is a little more warm in flavor and reminds me of the holidays. That’s where this deliciously flavored and seasonal Cranberry Orange Curd comes in to play.
I was inspired to make this curd by a recipe for cranberry curd that I saw on the Cooking Light website. I love Cooking Light and I get a lot of great ideas from them. To put a slightly different spin on this recipe I decided that adding orange would compliment the cranberries nicely. I always see cranberry sauce recipes adding orange juice and zest to them, so why not add it to this curd. The orange juice complimented the cranberry perfectly!
I also added a little bit of orange extract to give it a slightly stronger orange flavor and some cinnamon to give it that warm spiced flavor. These flavors also took away some of the tartness of the cranberries. Since the inspiration for this Cranberry Orange Curd came from Cooking Light, you can be assured that it is healthier than your average curd. Most curds call for 4-5 egg yolks, this one only uses 3. I also cut back on the sugar and still found it to be sweet enough.
This recipe makes approximately 2 cups and is wonderful spread on toast, biscuits, or mixed in with some plain Greek yogurt (this was my favorite way to eat it). The curd will keep for about a week in the refrigerator and it would also make a great hostess gift to bring to Thanksgiving this year!