Cranberry Curd

Ingredients

• Fresh or Frozen Cranberries12 oz (1 bag)
• Water¾ cup
• Granulated Sugar½ cup
• Egg Yolks3
• Unsalted Butter3 tbsp

Method

1. Cook the cranberries. In a medium saucepan, combine cranberries, water, and sugar. Bring to a boil over medium-high, then reduce to low. Simmer for about 10 minutes until the cranberries have burst and the mixture is soft. Remove from heat and cool for 5–10 minutes.
2. Blend smooth. Transfer to a high-powered blender and blend on high for 1–2 minutes until completely smooth. (An immersion blender works too.) If it's still not completely smooth, push through a fine mesh sieve.
3. Add the egg yolks. Return the smooth cranberry mixture to the saucepan. Add the 3 egg yolks and whisk to combine.
4. Cook the curd. Place back on the stove over medium heat. Whisk constantly for 5–10 minutes until the mixture thickens and coats the back of a spoon. Don't let it boil.
5. Add butter. Remove from heat. Stir in butter a tablespoon at a time until fully incorporated and silky.
6. Cool and store. Pour into a sterilized jar or container. Cool completely at room temperature before refrigerating. Keeps up to 2 weeks, or freeze for up to a year.