Cranberry Orange Curd

In a medium saucepan combine the water, orange juice and cranberries. Bring them to a boil, reduce the heat to a simmer and let them simmer for 5 minutes.

Place the cranberry mixture in a blender and blend until smooth. Strain the cranberry puree through a fine sieve set over a bowl, so that you have a smooth mixture. Set aside.

In the bowl of a stand mixer beat the room temperature butter, brown sugar, and granulated sugar at medium speed until well combined. Add the egg yolks and egg one at a time, beating them until they are well incorporated into the sugar butter mixture. Add the cornstarch, cinnamon and salt.

Slowly pour in the warm cranberry mixture whisking continuously so the eggs don’t cook.

Place the mixture in a heat safe bowl and set it over a pot of simmering water making sure that the bowl doesn’t touch the water (or use a double boiler if you have one). Cook, whisking often, until the mixture thickens (about 5-10 minutes). Remove from the heat and stir in the orange extract.

Cover the curd and refrigerate for at least an hour before serving. The curd will keep for up to a week in the refrigerator.