Cranberry Curd

1. 1

   Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.

2. 2

   Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.

3. 3

   Add the butter and sugar, melting gently.

4. 4

   Beat the eggs, then strain them into the fruit.

5. 5

   Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).

6. 6

   Let cool, then pour into 5 1/2 pint jars (or any other container).

* Per serving · 4 servings · Values may vary.

No additional tips available.