Cranberry Orange Curd

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   Slowly pour in the warm cranberry mixture whisking continuously so the eggs don't cook.
5. 5
   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.
6. 6
   Cover the curd and refrigerate for at least an hour before serving. The curd will keep for up to a week in the refrigerator.