Lunch: Cranberry Lime Curd Recipe
Ingredients
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
Instructions
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 peel. Transfer to a storage container; cover and refrigerate for up to 1 week.
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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
