Ingredients:

  • 2 cups (240 g) fresh or frozen cranberries
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) water
  • Zest of 1 orange
  • Juice of 1 orange
  • 4 large egg yolks
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of salt
  • 1 cup (240 ml) unsalted butter, melted and cooled slightly

Instructions:

  1. In a medium saucepan, combine cranberries, sugar, water, orange zest, and orange juice.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Cook until cranberries burst and the mixture thickens, about 10-12 minutes.
  4. Remove from heat and let cool slightly.
  5. In a mixing bowl, whisk together egg yolks, lemon juice, and salt until pale and frothy.
  6. Create a double boiler or use a heatproof bowl over gently simmering water.
  7. Gradually whisk in the melted butter, continuously stirring until thickened, about 5-7 minutes.
  8. Remove from heat and let cool slightly.
  9. Drizzle the whisked egg yolk mixture over the warm cranberry sauce.
  10. Serve immediately or let set for a few minutes to enhance flavors.