Cranberry Lime Curd

1. 1

   In a blender, combine the cranberry sauce, eggs, lime juice, sugar and butter; cover and process until smooth. Transfer to a large saucepan. Cook and stir over low heat until mixture is thickened and reaches 160u00b0.

2. 2

   Strain and discard pulp. Stir in the lime zest. Transfer to a storage container; cover and refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

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