This easy paleo, refined sugar-free Cranberry Curd recipe only takes a few minutes to make and is delicious by the spoonful, or drizzled over pancakes, scones, or yogurt. It also makes a wonderful food gift for the holidays!
Cut the butter into small cubes and put into the freezer. Cook cranberries, orange juice and the vanilla paste and pod in a saucepan over medium-high heat, stirring occasionally until cranberries burst, about 15 minutes.
Transfer cranberry mixture to a food processor and purée. Strain cranberry mixture through a fine-mesh sieve back into the saucepan and place on low heat. Add maple syrup or honey, and salt. Discard the cranberry solids.
Split the vanilla bean down its length using a paring knife and scrape out the seeds with the dull side of the knife. Add vanilla to the curd and stir well. Heat until steaming and about to boil but not boiling.
Mix egg yolks in a bowl with a whisk and add a small ladle of cranberry mixture to the eggs while whisking to bring them to temperature.
Off heat, stir in liqueur, if using, then strain the curd through a fine-mesh sieve into a bowl. Press a piece of plastic wrap on the surface of the curd to prevent a skin from forming and refrigerate until completely chilled.