Ingredients
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2 (7 oz) bags fresh cranberries
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1 3/4 cups granulated sugar
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3 medium oranges
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6 tbsp cold butter
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2 large eggs + 2 egg yolks
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4 (8oz) glass jars with lids
Steps
1
In a medium pot, combine the cranberries, sugar, and ¼ cup water. Into mixture, zest 1 orange and squeeze 1 cup juice. On medium heat, simmer mixture 10–12 min., until cranberries have popped and softened.
2
Remove pot from heat. Using an immersion blender, blend until mostly smooth. Cut the butter into small pieces and stir into cranberry mixture. To a medium bowl, add the eggs and egg yolks and whisk until combined. Add ½ cup cranberry mixture and whisk to combine. Transfer egg mixture back to medium pot.
3
Return pot to stovetop and cook on low 12–14 min., stirring occasionally, until nearly bubbling and thickened. Transfer to a heatproof bowl and cool to room temperature. Divide cooled cranberry curd among jars and seal with lids. Curd will keep for a week in the refrigerator.
Tips
The recipe makes 4 (8 oz) jars of curd.
