Cranberry-Lime Curd

Name: Cranberry-Lime Curd
Ingredients: 1 cups whole berry cranberry sauce or (16 ounce) can cranberry sauce; 4 eggs; 1/2 cup butter, softened (no substitutes); 1/2 cup fresh lime juice (about 4 medium limes); 1/2 cup sugar; 2 teaspoons grated lime zest

6 ingredients

5 steps

Ingredients

1 cups whole berry cranberry sauce or (16 ounce) can cranberry sauce
4 eggs
1/2 cup butter, softened (no substitutes)
1/2 cup fresh lime juice (about 4 medium limes)
1/2 cup sugar
2 teaspoons grated lime zest

Directions

1

Puree all the ingredients in a food processor until smooth.
2

Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
3

Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
4

Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
5

Store in the refrigerator; use within 3 months.