In a medium saucepan over medium heat, combine 2 cups of fresh cranberries, 1 cup of sugar, and 1/2 cup of water. Stir frequently until the mixture comes to a boil, and the cranberries begin to burst, which should take about 5 minutes.

Once boiling, reduce the heat and let it simmer for another 10 minutes until the cranberries are fully soft and the mixture looks syrupy.

After simmering, remove the pot from heat and allow it to cool for about 5 minutes. Carefully transfer the mixture into a blender or use an immersion blender in the pot to blend until smooth.

If you prefer a silkier texture for your cranberry curd, strain the mixture through a fine mesh sieve to remove any solids.

Return the smooth cranberry mixture to the saucepan over medium heat. In a separate bowl, whisk together 4 egg yolks. Gradually add the egg yolks to the cranberry mixture, whisking continuously for 5-7 minutes until thickened.

Remove the cranberry curd from heat and pour it into a sterile glass jar or container. Let it cool at room temperature for about 20 minutes, then seal it with a lid.

Refrigerate the curd for at least an hour before use to enhance flavors.