Perfect for crepe filling, waffle topping and a simple layered cake!
2 cups fresh Cranberries
1/4 cup of water
½ cup of sugar
3 TBSP butter
2 eggs slightly beaten
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!)
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!