This recipe makes about 2 1/2 cups, but you can easily double it. Simply allow more time for the curd to thicken.

Ingredients

• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1 (12-ounce) package fresh cranberries
• 2/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter, softened
• 2 large egg yolks
• 1 large egg
• 1 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon Grand Marnier

Preparation

1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Reduce heat; simmer 5 minutes or until cranberries pop.
3. Place cranberry mixture in a blender or food processor; process until smooth.
4. Strain cranberry mixture through a fine sieve over a bowl; discard solids.
5. Combine sugars and butter in a bowl; beat with a mixer at medium speed until well combined.
6. Add egg yolks and egg, 1 at a time, beating well after each addition.
7. Stir in cranberry mixture, cornstarch, and salt.
8. Place mixture in the top of a double boiler.
9. Cook over simmering water until a thermometer registers 160° and mixture thickens (about 10 minutes), stirring frequently.
10. Remove from heat; let stand 5 minutes.
11. Stir in liqueur.
12. Cover and refrigerate up to 1 week.