Cranberry Curd

Cranberry curd is Eleanor's favorite. She says she likes it on everything, but she usually eats it on pancakes or a slice of bread. This curd is pink, pink. That is probably why Eleanor likes it so much. It has a very delicious lemon base.

1 bag cranberries
zest and juice of 2 lemons
1 cup water
1 3/4 cup sugar
6-8 tablespoons butter
4 eggs, whisked in a separate bowl

Put cranberries, zest and juice of the 2 lemons, water, sugar, and butter in a pot and cook until cranberries are broken apart, about 15 minutes, stirring as needed. Temper the eggs by whisking some of the cranberry mixture into eggs and then whisking the egg mixture back into the pot. Cook until thickened and mixture begins to boil. Transfer to a blender and blend until smooth.