1. In a medium saucepan, combine the cranberries, water and sugar together and set at medium-high heat. Once the mixture begins to boil, turn it down to low and let it simmer for about 10 minutes. Remove from heat and let it cool for about 5-10 minutes.
2. Transfer the mixture to a high-powered blender and blend on high for 1-2 minutes or until completely smooth. If you do not have a high-powered blender you can use an immersion blender as well. However you blend it, if it is not completely smooth after a few minutes, I would recommend pushing the mixture through a sieve.
3. Add the smooth mixture to a pot along with the 3 egg yolks and whisk to combine. Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a sterile container and allow it to cool completely before covering and storing in the fridge.

Cranberry curd can be kept for up to 2 weeks in the fridge, in an airtight container, or up to 1 year in the freezer. To thaw, place the container in the fridge overnight and use the next day.