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Step 1
You don't need to thaw the cranberries for this recipe.
Step 2
Place the cranberries in a food processor and pulse the food processor to roughly chop the cranberries.
Step 3
In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
Step 4
Place the cranberries, sugar, water, and salt in a medium saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan.
Step 5
Cook the mixture over medium heat, until the mixture starts to occasionally bubble up, thickens, and measures 1 1/2 cups, 10 to 12 minutes. Strain the cranberry mixture through the medium-coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.
Step 6
Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan. Place a clean bowl with a fine-mesh strainer near the stove. Cook the cranberry mixture over medium heat, stirring constantly with a rubber spatula or whisk, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
Step 7
Off heat, whisk in the butter, 2 tablespoons at a time until well incorporated. Strain the cranberry mixture through the fine-mesh strainer. Press a piece of plastic wrap directly onto the surface of the curd, and refrigerate for at least 3 hours.
Step 8
The curd can be refrigerated for up to 2 weeks.