Cranberry-Lime Curd

Ingredients

• 2 cups whole berry cranberry sauce or 1 (16 ounce) can cranberry sauce
• 4 eggs
• 1/2 cup butter, softened (no substitutes)
• 1/2 cup fresh lime juice (about 4 medium limes)
• 1/2 cup sugar
• 2 teaspoons grated lime zest

Directions

1. 1

   Puree all the ingredients in a food processor until smooth.

2. 2

   Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.

3. 3

   Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.

4. 4

   Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.

5. 5

   Store in the refrigerator; use within 3 months.