1 (12 ounce) bag fresh cranberries
¾ cup water
½ cup white sugar
3 egg yolks
2 tablespoons butter
Place cranberries, water, and sugar in a medium saucepan and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Run through a sieve for an extra silky curd. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
Whisk egg yolks and egg together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowlywhisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes.
Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
Pour into a sterile jar(s) and cool.