Fruit curds and purees

Hey there!
This one isn't quite a bake but they can lead to bakes. 
A really good, homemade fruit curd can make the world of difference to anything it touches.
Lemon curd tarts, passion fruit curd with cream to sandwich a sponge cake together or a lime curd on freshly baked bread. What could be better?
Today I've gone for orange curd because it's one of my favourite fruits and also I had the urge to make orange meringue pies.
It's a simple little recipe that takes little adaptation for different fruits:

Zest of three oranges

350ml fresh orange juice

150g sugar

30g cornflour

100g butter

3 egg yolks, lightly beaten

In a small saucepan whisk together the sugar, cornflour and orange juice. Add the egg yolks and put the pan over a medium heat, whisking continuously. After ten minutes or so, the mixture should be thick and bubbling. At this point take it off the heat and stir in the butter and orange zest.

Pour it into sterilised jars and seal them whilst they're still hot. This recipe makes two jars - I filled one and used the other half to fill my individual pies.

Both lemon and lime curds are made in exactly the same way or, for a extra citrusy burst, use half lemon juice and zest and half lime juice and zest to make a lemon and lime curd- delicious with a lemon cake.

To make the same quantity of passion fruit curd, you'll need 11 ripe passion fruits. This sounds like a lot but this curd keeps beautifully and so lasts longer than any fresh fruits. Strain the pulp off the juice and set the seeds and pulp to one side. Make the curd as before with the sugar, juice, eggs and corn flour and then at the end add in the butter and passion fruit pulp before pouring into jars. 
For cranberry puree (a more sophisticated option for Christmas dinner perhaps?) put 340g of fresh cranberries in a saucepan with 60ml of water and cook gently until the cranberries start to burst. 
At this point, pour into a heat-proof blender or use a stick blender and puree the fruit. Pass the fruit through a sieve to get rid of any skin or large pips and put back into the saucepan with 150g of sugar. The mix will become very liquidy at this point but don't worry. Allow the mix to come to a rolling boil for 1 minute before taking it off the heat and adding the juice of a quarter of a lemon.
Allow the puree to cool slightly before pouring into jars.

This recipe works equally well with most berries and even soft fruits such as apricots, plums and peaches. 

Enjoy!