Recipe by Aunt Cookie
This is straight out of "How to Be a Domestic Goddess," though I'd love to take credit for it. It's so delicious. Admittedly, it makes way too much; I usually make a half-batch. I especially like this as a topping for Italian cheesecake. Yum!
Top Review by Mean Mary
I used to have a recipe like this but misplaced it. I am thrilled to find it again. I spoon it on the bottom of a baked pie shell and top it with a cream cheese mixture that is lightened with whipped topping. Thanks for posting, I won't lose it this time.
- 453.59 g fresh cranberries
- 236.59 ml water, plus
- 29.58 ml water
- 103.53 ml unsalted butter
- 395.10 ml sugar
- 6 large eggs
Directions See How It's Made
- Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.
- Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.
- Add the butter and sugar, melting gently.
- Beat the eggs, then strain them into the fruit.
- Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).
- Let cool, then pour into 5 1/2 pint jars (or any other container).