Cranberry Curd

Place cranberries, water, and orange juice in a saucepan cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 35 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in the pan with butter, sugar, and salt over medium heat until sugar is dissolved and butter is melted about 7 minutes.

Whisk together egg and egg yolks in a medium bowl, then whisk in cranberry mixture 1 tablespoon at a time. Return mixture to the pan and cook over low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 8 minutes. Pass through a sieve into a bowl. Cover with plastic wrap directly on the surface of the curd to keep it from forming a skin, and refrigerate until cold, about 30 minutes. Use to fill the pastry cups, and top with whipped cream.