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Cranberry Lemon Curd

Created by Mikekey on November 29, 2015

Step 1: Combine fresh or frozen cranberries and water in small 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.
Step 2: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
Step 3: Slowly add eggs one at a time at medium speed; beat for 1 minute.
Step 4: Mix in lemon juice and cranberry puree. (Mixture will look curdled)
Step 5: Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears.
Step 6: Increase heat to medium and cook, stirring constantly, until mixture thickens. (About 15 minutes) Do not boil.
Step 7: Remove from heat.
Step 8: Transfer to bowl and press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.