CRANBERRY CURD

Place 4 cups fresh or frozen cranberries, 1 cup sugar, finely zested rind of 1 orange and ¼ cup orange juice in a saucepan over medium heat. Simmer, stirring now and then until cranberries have softened – about 10 minutes. Blend with a stick blender and use a spatula to press through a sieve. Discard solids and return purée to the pot. Add 120g diced butter and stir until melted. In a bowl mix 3 tablespoons cornflour and 3 tablespoons of water to dissolve, then whisk in 2 eggs and an extra 2 yolks until evenly combined. Add to cranberry purée and cook over low heat until bubbling and thickened – about 5 minutes. If using immediately, leave to cool to room temperature. If preparing ahead of time, cool, cover with plastic wrap ( press wrap against curd) and refrigerate. Curd may be cooked up to a week ahead or longer if bottled in sterilized jars. Makes about 2½ cups