If you’re clever enough to grab a few extra bags of cranberries while they’re still available and stash them in the freezer, you’ll be lucky enough to be able to whip up a batch of this delicious Cranberry Curd whenever the fancy strikes. Use it the way you would Lemon Curd: in tarts, between cake layers, to make ice cream — the possibilities are nearly endless. Lately we’re enjoying a bit stirred into our plain non-fat Greek yogurt in the morning, topped with diced Comice pear and a sprinkling of granola. Don’t you want some?!?
4 cups fresh or frozen cranberries
zest of ½ orange
½ cup plus 2 tbs. freshly squeezed orange juice
5 tbs. unsalted butter
1¾ cups sugar
3 large egg yolks, plus 1 egg, lightly beaten
Combine cranberries, zest, juice, and ½ cup water in a stainless steel saucepan. Cook over low heat until cranberries pop, about 15 minutes. Press through a fine-mesh sieve or pass through a food mill, and discard solids.
Return the purée to the saucepan. Add the butter and sugar, stirring until dissolved. Whisk a small amount of the warm cranberry mixture to the eggs, and then pour this mixture into the pan with the purée. Cook over low heat, stirring with a large metal spoon until the mixture thickens enough to coat the back of the spoon. Strain through a fine-mesh sieve and allow to cool before storing in the refrigerator to use within a week, or transferring to the freezer for longer-term storage. Makes about 3 cups.