Cranberry Curd

We're kind of split on this curd. The boys liked it, I was less impressed. The recipe may be found HERE, but it is quite a bit different than most curds I've made. If I did it again, I'd just use the yolks (They have you strain it which removes the whites anyway). A food mill is not really necessary. The butter is added at the beginning rather than cut in at the end. I don't know, there isn't really anything wrong with it, it just isn't mind-bogglingly great either. Maybe what I had in mind was closer to cranberry butter-I'll have to experiment a bit. Meanwhile, I have quite a bit of this stuff, so it's a good thing the boys liked it. Time to make some crumpets, I guess.