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