In addition to being simple to create, this orange curd with cranberries is the ideal festive addition to baked goods and pastries. After processing in the food processor, press the cranberry mixture through a fine mesh strainer for a smoother texture. This yields sufficient to fill a pint jar.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
Ingredients
- 1 medium orange, zested and juiced, divided
- ⅓ cup water, or as needed
- 1 (12 ounce) bag fresh cranberries
- ½ cup white sugar
- 3 egg yolks
- 2 tablespoons butter
Instructions
- Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
- Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
- Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
- Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
- Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 12 mg |
| Sugars | 8 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Quite easy to make and I got a very creamy texture with just the blender. I did not have oranges, I had some very ,very small mandarins and used four. I believe i would cut back on the zest next time, or even cut it out altogether. It’s a sharp flavor that not all like and you get plenty of the orange tang without it. Or, at least I did as these mandarine were almost tangerine tart. I’ll make again. I love it! Didn’t take a pic. Sorry!