Curd could be your morning game changer. I have adapted this recipe from one I found by Created by Diane. She uses sweet cherries but since this time of year is all about cranberries, I decided to see how this ingredient change up would work. I love the tartness that the cranberries add, and that color! Wow! There are so many ways to enjoy curd, on a scone or toast, pancakes, waffles or even ice cream. It was delicious addition to my oatmeal mixed in with some Greek yogurt. Let me know what fun combination you come up with. This could also make a nice holiday gift, keep in mind that it does need to stay refrigerated.

Cranberry Curd

Adapted from Created by Diane

1/2 c water
1 T fresh lemon juice
1 1/2 c fresh cranberries
1/2 c packed brown sugar
3 T butter
3 large egg yolks

Combine the first three ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes or until cranberries pop. Place the cranberry mixture in a food processor or blender and process until smooth. Transfer to a fine sieve and strain over a bowl until only the skins are left in the strainer.

In a small bowl whisk egg yolks and slowly add cranberry mixture, whisking continuously until it is all incorporated. Return mixture to the saucepan and set burner at low heat, slowly add brown sugar and stir until dissolved. Turn up the stove to medium and melt in the butter one tablespoon at a time while stirring constantly with a whisk until thickened about 5-7 minutes. It should thickly coat the back of a spoon when it is done and resemble the consistency of sour cream. Remove from heat and let stand until cool, transfer to a glass container and store in refrigerator up to a week.