RED CURRANT CURD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
- Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
- Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
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Shaharia Chowdhury
[email protected]This curd is a bit too tart for my taste, but I'm sure it would be great for people who like tart flavors.
Tanjil Shihab
[email protected]I'm not usually a fan of currants, but this curd changed my mind. It's so delicious and I can't wait to make it again.
ifedili chukwu
[email protected]This is the best red currant curd I've ever had. It's so smooth and creamy, and the flavor is out of this world.
nisu 2021
[email protected]This curd is the perfect balance of tart and sweet. It's not too sour, but it's not too sweet either.
Saqibshah khan
[email protected]I love the vibrant color of this curd. It's so beautiful and it adds a pop of color to any dish.
nuralam nuralam
[email protected]This curd is so versatile! I've used it as a spread for toast, a filling for tarts, and even a glaze for chicken. It's always a hit.
Puli Krishna
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of currants, but I'm glad I did. The curd was delicious! The tartness of the currants was mellowed out by the sugar and butter, and the texture was smooth and creamy.
Sharooz Farooq
[email protected]This was my first time making red currant curd and it turned out beautifully. The color is so vibrant and the flavor is amazing. I will definitely be making this again.
KEN TV
[email protected]This recipe was very easy to follow and the curd turned out great! I used it as a filling for a tart and it was a hit with my family.
Mazhar Ahmed
[email protected]This red currant curd was a delight! The tartness of the currants balanced perfectly with the sweetness of the sugar, and the texture was smooth and creamy. I spread it on scones and it was the perfect complement to the warm, buttery flavor.