Cranberry Lime Curd Recipe
- 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 tablespoon: 90 calories, 5g fat (3g saturated fat), 45mg cholesterol, 43mg sodium, 12g carbohydrate (9g sugars, trace fiber), 1g protein
Reviews for Cranberry Lime Curd
"We had tried ZESTY LEMON CURD from Taste of Home with our short bread and loved it. So we decided to try this. It was really yummy! My family is HOOKED on curd and short bread! We used about 5 - 6 fresh limes for the half of a cup of lime juice."