Apple Cinnamon Curd

Yield: 4-5 4oz Jars

Ingredients:

• ½ C. Apple Juice OR Apple Cider

• ½ C. Brown Sugar

• 2 Eggs

• 6 T. Butter, cubbed

• 1 t. Cinnamon

• 1/4 t. Ginger

Directions:

Fill a pot half way with water and bring to a low boil. In a large metal bowl, mix the sugar, eggs, and juice with a whisk. Mix well. Add the butter and place the bowl over the pot of simmering water. From this point you will not be able to leave the curd alone. Begin cooking, whisking constantly to prevent from curdling or uneven cooking. This can take anywhere from 10-20 minutes. You will start to see the curd thicken up. You may use a thermometer to help determine when it is done. About 170°. At this point remove the bowl from the pot and strain the curd into another clean, dry bowl that is resting over an ice bath. Store the curd in 4oz jars in the freezer.