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Cranberry Lime Curd Recipe

When I was visiting a friend in California, she made this fruity curd for brunch. It was so tasty and refreshing that I brought the recipe home with me.—Billie Schneider, Tarkio, Missouri

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Cranberry Lime Curd Recipe

Prep/Total Time: 15 min.

Yield: 24 Servings

5 10 15

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
4 eggs
1/2 cup lime juice
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons grated lime peel

Directions

In a blender, combine the cranberry sauce, eggs, lime juice, sugar and butter; cover and process until smooth. Transfer to a large saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°.
Strain and discard pulp. Stir in the lime peel. Transfer to a storage container; cover and refrigerate for up to 1 week. Yield: 3 cups.

Nutritional Facts 2 tablespoons equals 90 calories, 5 g fat (3 g saturated fat), 45 mg cholesterol, 43 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Lime Curd in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p95