Cranberry Lemon Curd

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READY IN: 35mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
  • To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
  • Slowly add eggs one at a time at medium speed; beat for 1 minute.
  • Mix in lemon juice and cranberry juice. (Mixture will look curdled).
  • Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
  • Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.
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