Naturally sweetened, this brightly colored Cranberry Curd is wonderfully tart and packed with flavor from orange, honey, and pink peppercorn.
1 bag fresh or frozen cranberries (12 ounces)
¾ cup fresh orange juice (from 2 oranges)
1 teaspoon minced fresh orange zest
1 teaspoon pink peppercorns (optional)
½ cup honey
¼ teaspoon kosher salt
4 tablespoons chilled unsalted butter, cubed
2 large egg yolks
1 large egg
1 tablespoon orange liqueur (such as Grand Marnier) or brandy
Cook cranberries, orange juice, water, zest, and peppercorns in a saucepan over medium-high heat, stirring occasionally until cranberries burst, about 15 minutes. Transfer cranberry mixture to a food processor and purée.
Strain cranberry mixture through a fine-mesh sieve back into saucepan with honey, butter, and salt; discard solids.
Cook mixture over medium heat until butter is melted, about 5 minutes.
Whisk together egg yolks and egg in a large bowl. Gradually whisk cranberry mixture into egg mixture, transfer back to saucepan over low heat and cook, whisking constantly, until mixture is thickened and coats back of spoon, about 8 minutes.
Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled.
Use as desired.
This recipe can easily be doubled.
Cranberry curd will last 1 week store in an airtight container in the refrigerator or up to 3 months in freezer.