Cranberry Curd -- Thinking Outside The Can!

I'm thinking outside the can with all my cranberries!

It's so fun to have lots of cranberries to play with. I'm going to do something savory with them tonight for dinner -- still in experimental stages -- but I also juiced a few cups this morning so I could try my hand at cranberry curd:

It's hard to tell in this picture, but the color is red, but not as vibrant as the berries or the juice because the color of the egg yolks is tempering it a bit. It is delicious and smooth as silk, though. Curd is supposed to freeze well, so one jar will be going in the freezer for Christmas, just because it's the right color. 

Addition: I got chastised for not including the recipe. I used this lemon curd recipe as the model, but switched the lemon juice for freshly-squeezed cranberry juice. I also added a pinch of salt because I thought I needed to add some pop to make up for the lack of zest.