ez cranberry curd

Thanksgiving always brings a new dessert challenge, and this year's was a hit. And it can be made in one pot. Other options we came up with include:
cranberry lime
strawberry rhubarb
raspberry lemon

12 ounces cranberries
1 cup sugar
 About 1/2 cup juice and peel (orange part only) of 1 orange
1 stick softened butter
2 eggs plus 2 egg yolks

Use vegetable peeler to remove slices of peel from orange. Heat cranberries, sugar, orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10-15 minutes.

Remove peels from cranberries. Use immersion blender to break down cranberries as much as possible. (For smooth curd press cooking liquid through medium mesh sieve into a bowl.)

Whisk the butter into the warm liquid in the pot.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then add the tempered mix back to the pot and whisk together. Cook over low heat until nearly bubbling and thickened, about 10 minutes. Pour into overproof dish. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

When ready to eat, bake at 350 degrees for 10 minutes to set curd.

– Adapted from NYT Cooking