RASPBERRY CURD

RASPBERRY CURD image

One of my mom's cookbooks had this recipe in it I thought I would share it.

Provided by Eddie Jordan

Time 40m

Number Of Ingredients 4

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Ingredients

1 pt fresh or 1 1/2 pint frozen raspberries
1/2 c sugar
2 eggs beaten
3 Tbsp butter cut into small chunks

Steps:

1. If using frozen raspberries, measure them while still frozen, then let them thaw to room temperature.
2. Put the berries in a pot over low heat and cook for 5 to 1o minutes, stirring until they release their juice. Press the simmering fruit against the side of the pot with the back of a wooden spoon to release even more juice.
3. Pour the raspberry juice and pulp into a sieve. When using a sieve rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (WHAT YOU DON'T WANT TO RUN THROUGH IS THE SEEDS) Fine if not 100% of the pulp makes it through the sieve.
4. Transfer the juice and whatever pulp to the top part of a double-boiler or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (You want the same amount of water in the double-boiler if using one
5. Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes.
6. TIP;( The stirring constantly is important ), if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also if you have never made fruit curds before it helps to know that the curd wont thicken to a soft pudding consistency you want while it's still warm
7. Spoon the curd into small clean jars. Unsealed fruit curd will only keep in the refrigerator for 1-2 weeks. For longer storage process 1/2 pint jars if raspberry curd in a boiling water bath for 15 minutes.
8. Raspberry curd can also be frozen for up to a year.

*** Explore more RASPBERRY CURD Recipes »

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Tavante Tidwell

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This curd is the perfect balance of sweet and tart. It's not too sweet and it's not too tart.

doodlebug

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I love the bright red color of this curd. It's so vibrant and eye-catching.

Shusmita Shil

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This curd is the perfect consistency. It's not too thick and it's not too runny.

Kendra Mehok

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I've never been a fan of curd, but this recipe has changed my mind. It's so smooth and creamy.

Heneretta Sanchez

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This curd is a great way to use up fresh raspberries. It's also a delicious addition to any dessert.

Louwa Klopper

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I'm so glad I found this recipe. It's the best raspberry curd I've ever had.

Mahim Mahim

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This curd is delicious! I love the way it melts in my mouth.

Kirby Kinney

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I've made this curd several times now and it's always a hit with my family and friends. It's the perfect addition to any dessert.

Nikki K. Miller

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This curd is a bit too tart for my taste. I would add a little more sugar next time.

Mr. Shadow

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I'm not a huge fan of raspberries, but I really enjoyed this curd. It's not too sweet and it has a nice tart flavor.

Jayson Billings

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This curd is so easy to make and it tastes amazing. I'm definitely going to be making it again.

Nomcebo Gwebu

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I love the tangy flavor of this curd. It's a great way to use up fresh raspberries.

shourov tanvir

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This curd is the perfect addition to my summer fruit tart. It's light and refreshing, and it pairs perfectly with the berries.

Super Gammer

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I've never made curd before, but this recipe made it so easy. I'm so glad I tried it!

Lubens Leandre

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The curd didn't thicken up as much as I expected. I'm not sure what I did wrong.

Steven Martinez

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This curd is a bit too sweet for my taste. I would reduce the amount of sugar next time.

md asma asma

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I love how versatile this curd is. I've used it as a filling for tarts, as a topping for pancakes, and even as a spread for toast. It's always delicious.