In a medium non stick pot, combine cranberries and water and simmer over medium heat. Cook until the cranberries pop and the liquid bubbles. The mixer will start to thicken. You may help mash the cranberries with a silicone spatula. Push the cranberries through a strainer, pressing well with your silicone spatula. Be sure to scrape all the puree from the underside of the strainer into a bowl. Reserve cranberries for a jam. Set aside juice to cool.

Whisk together the three egg yolks and one whole egg until combined. Add in sugar and whisk until a light yellow cream color. Add cranberry juice to same non stick medium pot and combine the egg mixture to the cranberry puree whisking until well blended. Place over medium heat, whisking constantly, until the curd thickens and can coat the back of a wooden spoon. Remove the pan from the heat. Stir in cubed butter one tablespoon at a time. Pour into a jar and let cool in refrigerator.

Decorate lid and give as a gift or save for a toast or a beautiful dessert.