Step 1

In a medium saucepan, bring cranberries, juice and sugar to a boil. Simmer until berries are soft and have “popped,” about 15 minutes.

Step 2

Puree the berry mixture using a regular or immersion blender. When mostly smooth, strain the berry mixture, pressing on the pulp to extract as much juice as possible. Save the pulp for another use or compost it. Wash or wipe the saucepan clean.

Step 3

In a separate bowl, beat the eggs (or yolks) until well mixed, then mix a heaping Tablespoon of cranberry puree into the eggs. Be sure to whisk the whole time. Mix in another heaping Tablespoon, then add the egg mixture back into the cranberry bowl.

Step 4

Pour the cranberry egg mixture back into the cleaned saucepan. Cook on medium, stirring slowly and consistently and scraping the bottom and sides of the pan. When mixture has thickened (before it comes to a boil), remove it from the heat.

Step 5

Whisk in the butter, a few cubes at a time, until it’s all added. Pour curd into jars with lids and refrigerate to cool. The curd will continue to thicken as it cools.