Tart Fruit Curd

• 1 cup [240 ml] fruit juice (cranberry, currant, rhubarb, etc.), strained of any solids
• ⅔

In a small saucepan over medium heat, combine the fruit juice, sugar, and egg yolks. Cook, whisking continuously, until the mixture thickens and small bubbles start to form, about 7 minutes. Whisk in the butter. Strain through a fine-mesh sieve into a storage container, press plastic wrap to the surface of the curd, and chill until firm.

Store in the fridge for a week or so.