Cranberry Curd

You can be fussy about this recipe or you can take a more artisanal approach and accept a level of seeds. I'm comfortable with texture but introduce cheesecloth, if you must.

Ingredients:

4c fresh cranberries (approx. 14oz)

1/2c water

2/3c orange juice (from about 3 oranges)

5 Tbs unsalted butter

1.75c granulated sugar

Pinch of salt

3 large egg yolks and 1 whole egg

Place cranberries, water and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst - about 15 minutes.

Press cranberries through a sieve, scraping to get all the pulp out. You should have about 1.75 cups of cranberry mash. Discard the remaining solids.

Cook pulp in pan with butter, sugar and salt over medium heat, stirring until butter is melted and sugar is dissolved, about 7 minutes.

Whisk together yolks and egg. Temper with cranberry sauce and add egg mixture to cranberries and cook over low heat, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat, transfer to jar and press plastic wrap directly on surface of curd to cover. Refrigerate.