Cranberry-Lime Curd
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 half-pints
- Serves:
- 24-32
ingredients
- 473.18 ml whole berry cranberry sauce or 453.59 g can cranberry sauce
- 4 eggs
- 118.29 ml butter, softened (no substitutes)
- 118.29 ml fresh lime juice (about 4 medium limes)
- 118.29 ml sugar
- 9.85 ml grated lime zest
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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!