Cranberry Lime Curd

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cranberries
  • 1 Lime, Zest and juice of

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 1 cup Sugar

• Dairy

  • 3 oz Butter

• Liquids

  • 3/4 cup Water

Found on westoftheloop.com

Description

Ingredients

• 3 cups cranberries
• 3/4 cup water
• Zest and juice of one lime
• 1 cup sugar
• 6 egg yolks
• 3 oz butter, softened

Directions

• Combine cranberries, water and lime juice and zest in a medium saucepan over medium heat. Cook until the cranberries have broken down, about ten minutes.
• Pour the cranberries into a fine-mesh sieve set over a large bowl and stir with a spatula until all that is left in the sieve is the skins and seeds and you have a cranberry puree in the bowl.
• In a medium saucepan, combine the egg yolks and sugar and whisk until lightened in color.
• Add the cranberry puree and heat over medium or medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about ten minutes. (Do not allow the mixture to boil.)
• Remove from heat and pour the curd into a fine-mesh strainer set over a bowl. Use a spatula to gently push the curd through the sieve leaving behind any pieces of cooked egg.
• Stir in the softened butter and continue to stir until the butter has melted.
• Pour into a clean jar or jars. (Yield is about 1 pint.)
• Refrigerate until needed.