Back when I used to live just a building away from my BFF, Brooke, I would always bring her some of whatever treat I was making. Whenever I made lemon curd I would always bring her a jar and she’d always just eat it by the spoonful. Fast forward several years and we live a few states away. I wish we were still neighbors for more reasons than I can reasonably list here–she’s my spirit animal–not least of all because I could share treats with her while we wrangle our children. When I visited her this fall we made scones and ate them at the counter loaded with tart lemon curd. Each of our visits leaves me wistful and wishing that we could somehow squish our homes next to each other so I could casually pop by for a chat with Casper and a jar of this Cranberry Orange Curd in tow.
This tangy, buttery curd is a play on the classic lemon curd loaded with tart cranberry and zesty orange. It’s a bit less tart than standard lemon curd, with an unmistakeable cranberry pop. It pairs perfectly with scones and a jar would make a welcome gift for any neighbor or bff…or bff-neighbor.
- 1¼ cups granulated sugar
- 6 egg yolks
- 6 tablespoons unsalted
butter,cut into pieces
- ¾ cup unsweetened 100% cranberry juice
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon orange zest
- pinch of salt
- Whisk together the sugar and yolks in a
saucpan. Stir in the butter, juices, zest, and salt. Set the pan over medium-low heat, whisking constantly until the mixture thickens. The curd is thick enough when it coats a spoon so when you run a finger over the back of the spoon the curd doesn’t run back together. Remove from the heat and scrape the curd into a fine mesh sieve set over a bowl and press it through to sieve out the zest. Pour the curd into a heatproof jar to cool. Cover and store the cooled curd in the refrigerator for 1 week.