A cranberry curd that is both silky smooth and tart is made with whole eggs as the primary ingredient.
– 340 g fresh cranberries one bag - check the weight on the label– 200 g or 1 cup granulated sugar (reduce by 2 tablespoons to make the curd less sweet)– Zest from 1-2 large orange– 120 g or ½ cup orange juice– 3 large egg– 85 g or 6 tablespoons unsalted butter cold
INGREDIENTS
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INSTRUCTION
In a large pot, heat cranberries, orange juice, zest, and sugar on medium. Most cranberries burst and soften in 15-20 minutes. Turn off heat.
STEP 1 .
Juice cranberries with an immersion blender or processor. Put the puree through a fine mesh sieve into a bowl. All juice is lost when pressing berries.
STEP 2.
Crack the eggs into a bowl or empty cooled pot (we don't want the pot heat to cook them before whisking).
STEP 3.
Pour curd back into pot over eggs over medium-low heat, whisking. Curd should coat a spoon. A thermometer should read 165 F.
STEP 4.
Stir the curd every 30 seconds to avoid burning as it thickens on the bottom. Cover butter with a fine mesh sieve in a large bowl.
STEP 5.
Press curd through a sieve to extract juice. This removes cooked egg whites. Melt butter in curd.
STEP 6.
Put it in a container that won't let air in and put it in the fridge for a few hours or a week. You can freeze the curd for two months.