Cranberry-Lime Curd

"This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety."
 
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Ready In:
35mins
Ingredients:
6
Yields:
3 half-pints
Serves:
24-32
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ingredients

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directions

  • Puree all the ingredients in a food processor until smooth.
  • Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
  • Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
  • Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
  • Store in the refrigerator; use within 3 months.

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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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