Recipe Details
Ingredients
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1mediumorange, zested and juiced, divided
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⅓cupwater, or as needed
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1(12 ounce) bagfresh cranberries
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½cupwhite sugar
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3egg yolks
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2tablespoonsbutter
Cooking Directions
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Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
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Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
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Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
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Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
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Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories61 | |
% Daily Value * | |
Total Fat 2g |
3% |
Saturated Fat 1g |
6% |
Cholesterol 42mg |
14% |
Sodium 12mg |
1% |
Total Carbohydrate 10g |
4% |
Dietary Fiber 1g |
4% |
Total Sugars 8g |
|
Protein 1g |
1% |
Vitamin C 8mg |
9% |
Calcium 11mg |
1% |
Iron 0mg |
1% |
Potassium 41mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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