Cranberry-Orange Curd
 
Makes approximately 1½ cups
Ingredients
  • 10 ounces fresh or frozen thawed cranberries
  • ⅓ plus ¼ cup granulated sugar, divided
  • 2 teaspoons lightly packed fresh orange zest, divided
  • 2 tablespoons fresh orange juice
  • 3 egg yolks, room temperature
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, cubed and softened
  • Garnish: sliced fresh cranberries
Instructions
  1. Place a fine-mesh sieve over a medium heatproof bowl.
  2. In a medium saucepan, combine cranberries, ⅓ cup sugar, and 1 teaspoon orange zest over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium; cook until cranberries begin to burst and mixture thickens, approximately 3 minutes, stirring frequently and mashing berries. Strain cranberry mixture into prepared sieve and bowl, pushing as much through as possible and discarding any solids left in sieve.
  3. Place another fine-mesh sieve over another medium heatproof bowl.
  4. In a third medium heatproof bowl, whisk together orange juice, egg yolks, salt, remaining ¼ cup sugar, remaining 1 teaspoon orange zest, and cranberry mixture until well combined. Place bowl over a pot of simmering water on medium-low heat. Cook, stirring constantly, until curd thickens, can coat the back of a spoon, and an instant-read thermometer registers 170° to 180°, 10 to 15 minutes (do not overcook).
  5. Press curd through second prepared sieve, discarding solids. Gradually stir in butter, 1 to 2 cubes at a time, until melted and incorporated. Cover curd with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming.
  6. Refrigerate until cold and set, at least 2 hours. Use within a week.
  7. Garnish with sliced cranberries, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/eggnog-scones-with-cranberry-orange-curd/