Egg Free Cranberry Curd

Text and Photo by Jac Kyles Baker 

Makes  1/2 cup

Ingredients

1/2 cup cranberry juice, from 1 cup of cranberries*

1/2 cup light brown sugar

4 TB butter, cubed

2 tsp cornstarch

Preparation

Place cornstarch in a small bowl.  Add 2 TB of cranberry juice and stir to combine to make a slurry.

Stir remaining cranberry juice and brown sugar together in a large glass or ceramic microwave safe bowl.  Microwave on HIGH for 1 minute.

Carefully remove bowl from the microwave.  Stir cornstarch slurry into bowl.  Microwave on HIGH for 2 minutes.

Carefully remove bowl from the microwave.  Add cubed butter into the cranberry mixture, about 1 TB at a time, briskly whisking after each addition of butter.  Curd will be thickened but pourable.

Pour curd into a clean, dry glass jar to cool.  Seal with lid and store in the refrigerator.