Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
16
Yield:
1 pint
Ingredients
Directions
Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
Recipe Tip
If you prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor.
Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.
Nutrition Facts (per serving)
| 56 | Calories |
| 2g | Fat |
| 9g | Carbs |
| 1g | Protein |
