• 12 oz fresh cranberries
  • 1 cup water
  • 1 cup sugar
  • 6 egg yolks
  • 3 oz butter, softened
  1. Combine cranberries, and water in Instant Pot liner. Put on lid and lock. Make sure vent is set to "seal"
  2. Set manual pressure for 5 minutes. When timer goes off, do a QR.
  3. Pour the cranberries into a fine-mesh sieve set over a large bowl and stir with a spatula until all that is left in the sieve is the skins and seeds and you have a cranberry puree in the bowl, making sure to scrape all puree off the bottom of the sieve.
  4. In the IP liner, combine the egg yolks and sugar and whisk until lightened in color.
  5. Add the cranberry puree and set to "sauté" and adjust to low, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil.)
  6. Remove from heat and pour the curd into a fine-mesh strainer set over a bowl.
  7. Use a spatula to gently push the curd through the sieve leaving behind any pieces of cooked egg.
  8. Stir in the softened butter and continue to stir until the butter has melted.
  9. Pour into a clean jar or jars. (Yield is about 1 pint.)
  10. Refrigerate until needed.