Cranberry Orange Curd
Cranberry orange curd is perfect for the holidays! It's easy to make and a delicious topping for pancakes, swirled into yogurt or oatmeal, or you can use even use it as a filling for a tart!
Servings: 2 cups
Ingredients
- 12 ounces fresh or frozen cranberries
- Zest and juice of a large orange
- Enough water to equal 3/4 cup after orange juice added
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg
- 2 egg yolks
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Add the cranberries, orange zest and juice, water, granulated and brown sugar, salt, and cinnamon to a saucepan. Bring the mixture to a boil and then reduce the heat and let it simmer for about 8 minutes or until the cranberries pop and are soft.
- Pour the cranberry sauce into a food processor or blender and blend it until it’s smooth. Reserve a 1/2 cup of the sauce and add the remaining to a saucepan over medium-low heat.
- In a small bowl whisk egg and egg yolks. Slowly pour in the reserved 1/2 cup of cranberry sauce in with the eggs whisking the entire time.
- Pour the cranberry egg mixture into the saucepan whisking it the entire time. Continue to whisk the cranberry orange curd until it thickens enough to coat the back of a spoon, about 3-5 minutes.
- Turn off the heat and remove the saucepan. Whisk in the butter and vanilla until the butter is melted and incorporated. Strain the curd into a sterile jar or jars and screw on the lid. Store the curd in the refrigerator for up to a week.
Nutrition
Serving: 2tablespoons | Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 23mg | Fiber: 1g | Sugar: 11g