CRANBERRY-LIME CURD
This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety.
Provided by JenSmith
Categories Lime
Time 35m
Yield 3-4 half-pints, 24-32 serving(s)
Number Of Ingredients 6
Steps:
- Puree all the ingredients in a food processor until smooth.
- Pour the mixture into a double boiler over hot, NOT BOILING, water. Stirring constantly, cook until the mixture is thick, smooth, and shiny. This should take about 20 minutes. Do not overcook.
- Ladle into hot, sterilized jars, leaving 1/2 inch headspace. Wipe jar rims clean, add lids, and tighten rings just until closed.
- Process in a PRESSURE CANNER at 10 POUNDS PRESSURE for 10 minutes. Adjust for altitude, if necessary.
- Store in the refrigerator; use within 3 months.
Nutrition Facts : Calories 98.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 45.7, Carbohydrate 13.6, Fiber 0.2, Sugar 13.1, Protein 1.2
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