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
- 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
- 1. 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°.
- 2. 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.
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.
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