Cranberry Curd
Ingredients for about 52oz (aka 6.5 cups aka 13 quarter pints aka 6.5 half pints)
Ingredients
- 8 cups cranberries
- ¾ cup apple cider vinegar
- 3 cups sugar
- 9 eggs beaten
- 20 tablespoons butter 283g
Instructions
- Get cranberries and apple cider vinegar to a boil in a large pot.
- Mash cranberries thoroughly, then run them through a food mill into another pot.
- Stir sugar into the cranberries but don't turn the heat back on. Stir until sugar is dissolved.
- Slowly pour in the beaten eggs while whisking constantly so they don't scramble.
- Put the butter in a separate pot. Pour in the cranberry mixture over the butter.
- Stir until butter is completely melted and incorporated.
- Cook on low to medium-low heat, stirring constantly, until the curd is smooth and spoonable. Don't overcook it to the consistency of pudding. It'll thicken up as it cools.
- Ladle into half-pint jars, leaving 1/4-inch headspace.
- Process in a waterbath for 15 minutes.