Ingredients
- 5 cups or 1 lb cranberries
- 1 cup plus 2 T water
- 7 T unsalted butter
- 1 2/3 cups sugar
- 6 large eggs
Instructions
- Rinse the cranberries, pick out any shriveled ones.
- Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.
- Put through a food mill or push thru a fine sieve.
- Put the puree back in the pot, add the butter and sugar.
- Beat the eggs in a bowl and push thru a fine sieve into the pot.
- Stir constantly over medium heat the whole time, until thickened.
- Be careful not to get the heat too hot or you'll curdle the mixture.
- When done, it should coat the back of a spoon.
- Store in the refrigerator. (It will thicken slightly more as it chills, as well.)
- (Can put in half-pint jars for gifts- just don't "can" it, this must be stored in the fridge.)