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Cranberry Lime Curd

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    3 cups

Ingredients

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

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 zest. Transfer to a storage container; cover and refrigerate for up to 1 week.
Nutrition Facts
2 tablespoons: 90 calories, 5g fat (3g saturated fat), 45mg cholesterol, 43mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein.

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