Add the cranberries and water to a medium saucepan over medium-high heat. Cook until the berries have popped and are tender. Pass the cranberries through a food mill fitted with the plate with the smallest holes or press through a fine-mesh sieve. Return the puree back into the pan.

Add the butter and sugar and bring to medium heat. Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring/whisking continuously so the eggs don’t scramble. The curd is thick enough when it coats the back of a wooden spoon and running your finger over it will leave a streak.

Once thickened to this point, pass through a fine-mesh sieve to make sure there are no scrambled egg remnants. Press a piece of plastic wrap directly against the curd to keep a skin from forming. Cool completely in the refrigerator before serving.