Makes about 1-2/3 cups. Difficulty
3 large eggs 1/3 cup sugar Grated lemon zest of 1/2 lemon 1/2 cup freshly squeezed, strained lemon juice 1 cup fresh (or frozen) cranberries 6 Tablespoons unsalted butter
Whisk together eggs, sugar and lemon zest in a medium saucepan, until light in color. Add the lemon juice, cranberries and butter. Cook whisking, over medium heat until the butter has melted. Then whisk constantly until the mixture has thickened and simmer gently for a few seconds (or until the cranberries are tender and have opened up). Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Let cool, cover, and refrigerate to thicken. This will keep in the refrigerator for about a week.