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Perfect for crepe filling, waffle topping and a simple layered cake!

Servings 1 Jar
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time n/a

Ingredients

2 cups fresh Cranberries
1/4 cup of water
½ cup of sugar
3 TBSP butter
2 eggs slightly beaten

Instructions

Cook Cranberries:

Place fresh cranberries & ¼ cup of water on stove top.

Simmer for 15 minutes with a top on at low heat.

Let cool before using (this is a great base for cranberry sauce too!)

Make Curd:
If you have an instant read thermometer, have it handy.

Add butter, sugar, & 1/3 cup cooked cranberries to a heavy bottomed pot and put on the stove on low heat.

Whisk and stir until the butter is melted and everything is mixed together.

Add eggs and continue to whisk/stir continue to stir the mixture while on low heat.

The mixture will thicken as it heats up.

When it gets to about 165F is when you will really notice a difference in thickness. At this point stir vigorously for about 2 more minutes and then remove from heat.

Allow to cool and bottle that goodness up!