Delicious Fresh Cranberry Orange Curd

• Vegetarian
• Gluten free

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1/4 tsp Salt
  • 1 1/4 cup Sweetener

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

• Dairy

  • 1/2 cup Butter, unsalted

Found on thefoodieaffair.com

Description

Ingredients

• 2 cups cranberries, fresh
• ¼ cup orange juice, freshly squeezed
• 1¼ cup sweetener (I used a sugar alternative - Swerve)
• ½ cup butter, unsalted
• 5 large eggs, lightly beaten
• ¼ teaspoon salt

Directions

• In a medium saucepan bring the cranberries and orange juice to a boil over medium heat. Reduce the heat to simmer and cook until the berries burst and begin to soften (approximately 5 minutes).
• Remove from heat and put in a heat proof food processor or blender. Pulse until smooth.
• Put cranberries back in the saucepan and over low heat add the sweetener and butter. Stir until smooth.
• Temper the eggs by slowly whisking about ¼ cup of the cranberry sauce into the beaten eggs. Repeat with another ¼ cup of sauce.
• Add the tempered eggs into the saucepan and continue to whisk until the eggs are incorporated into the curd. Cook for an additional 5-8 minutes or until the mix begins to thicken. Cool and store in a glass container in the refrigerator.