Cranberry-Lemon Curd

This yummy spread is perfect on toast, shortbread, or even in tiny tartlet shells. This easy lemon curd recipe takes just 20 minutes.

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  • Makes: 16 servings
  • Serving Size: 1 Tbsp.
  • Makes: 1 cup
  • Start to Finish: 20 mins

Cranberry-Lemon Curd

Directions

  1. In a medium saucepan combine cranberries, the water, and maple syrup. Bring to boiling; reduce heat. Simmer 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return cranberry puree to saucepan.
  2. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a small bowl stir together lemon zest and juice and cornstarch; stir into cranberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted; cool. Store in refrigerator up to 5 days.
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Nutrition Facts (Cranberry-Lemon Curd)

  • Per serving:
  • 48 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 24 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 0 g pro.

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