Place cranberries, orange juice, cinnamon stick and cloves in a large, heavy bottomed sauce pan over medium heat. Reduce, stirring occasionally, until cranberries pop and sauce is very thick. Set aside to cool.
Prepare a double boiler by placing a stainless steel bowl over a pot containing 1 inch of simmering water. The bowl should fit snugly but not touch the surface of the water. Remove the bowl and set aside until ready for use.
Strain the cranberry mixture through a fine-mesh strainer over a small bowl. Use a wooden spoon to force it through the strainer if needed. Combine ⅔ c of the cranberry reduction, the eggs, yolks, and sugar in the stainless steel bowl and place over the pot of simmering water. Cook, whisking constantly, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon, then remove from heat. Slowly add the butter a piece at a time while stirring, then add the lemon juice, stir, and strain the curd into a small bowl. Stir in the lemon zest and allow to cool. Place a layer of plastic wrap directly on the surface of the curd and refrigerate. Can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 weeks.
Recipe by oh honey bakes at https://ohhoneybakes.com/cranberry-vanilla-eggnog-roll-cake/