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Thanksgiving: Cranberry Curd

Source of Recipe


Adapted from "How to Be a Domestic Goddess"






List of Ingredients



• 5 cups cranberries
  
• 1/2 cup freshly squeezed orange juice
  
• 7 Tbsp unsalted butter
  
• 1-2/3 cups sugar
  
• 6 large eggs, lightly beaten
  






Instructions



1. Combine the cranberries, juice and 1/2 cup water in a saucepan. Cook over low heat until the cranberries pop, about 10 minutes. Press through a fine-meshed sieve; discard solids.
   
   
2. Return the purée to the saucepan. Add the butter and sugar, melting gently. Stir a little of the warm cranberry mixture into the eggs; this is tempering to prevent their scrambling. Pour the warmed eggs into the purée.
   
   
3. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens somewhat and coats the back of a spoon, about 10 minutes. Strain the mixture through a fine-mesh sieve. Pour into 5 half-pint jars. Cool and refrigerate.
   
   Makes 5 half-pint jars.