Cranberry Curd

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!

• Ready In: 35 mins
• Yields: 5 cups

Ingredients

• 1  lb fresh cranberries
• 1  cup water, plus
• 2  tablespoons water
• 7  tablespoons unsalted butter
• 1 2⁄3 cups sugar
• 6  large eggs

Directions

1. Put the cranberries and water in a saucepan, cover, and cook on low heat until tender and popped.
2. Pass cranberries through a food mill of press through a sieve and put the puree back in a saucepan.
3. Add the butter and sugar, melting gently.
4. Beat the eggs, then strain them into the fruit.
5. Stir constantly over medium heat until thickened, being careful not to curdle the mixture (it should coat the back of a spoon when thickened).
6. Let cool, then pour into 5 1/2 pint jars (or any other container).