Cranberry Curd is every bit as delicious and versatile as lemon curd. Use it on bagels, toast, scones and everything else your heart desires.
Yield: 2 cups (1 pint)
To make on the stovetop:
Place cranberries and water in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
Place a fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in sugar. Cook over medium heat, stirring until sugar is dissolved.
Whisk egg yolks together in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, for 4-5 minutes or until mixture reaches 165 degrees F and has thickened. Remove from heat; whisk in butter until combined and butter is melted.
Pour into clean jar(s); refrigerate at least 1 hour or until completely cooled.