Orange-Cranberry curd

The chicken eggs in the photo weigh just under 70 grams each. The orange is large, sweet, and juicy. I used frozen cranberries, which need to be thawed. For quickness, you can simply put the berries in the microwave for a short time.

Put the cranberries in a blender and blend until smooth. Scald the orange with boiling water. Remove the zest from the fruit - the thin orange layer, without touching the white pith. Then cut the orange in half and squeeze out the juice.

Strain the cranberries through a sieve - we don't need the skins.

In a saucepan, combine the cranberry juice, orange juice, sugar, and zest. Mix everything together. To help the sugar dissolve faster, place the saucepan on low heat for a short while, just to warm it up. Immediately remove from the heat. The mixture should not be hot.

Mix the eggs until smooth. We don't need a whipped or frothy consistency, just mix the whites and yolks until they are well combined.

Pour the eggs into a pot with the orange-cranberry mixture, mix and strain through a sieve. Everything should be uniform - no zest, unblended egg whites, which can turn into white flakes during cooking.

Place the pot with the strained contents on low heat, add butter and cook until thickened. The heat shouldn't be too high, as everything can burn. But don't make it too low, otherwise the process will take longer. I cook over medium heat, stirring constantly, until thickened. The custard should become quite thick like jelly. This time I timed it - it took about 4 minutes to cook.

Transfer the orange-cranberry curd to a jar and let it cool completely. I ended up with about 400 grams of curd.

This orange-cranberry curd is delicious! I'm ready to eat it by the spoonful just like that :) Store the curd in the refrigerator (only after completely cooling down!) for up to a week. Enjoy your meal!