Here is the recipe for my new Raspberry Curd!
The flavor is fresh and intense and very raspberry. I used a 12 oz bag of frozen organic raspberries from Trader Joes. I think the bag was $3.69, so it was a good deal and the berries had been picked when they were perfectly ripe.
My original intent was to use the Raspberry Curd to top some chocolate cookies that I made in heart shapes. In my opinion (and my neighbor’s as well), the chocolate dominated the raspberry flavor, so the raspberry was overshadowed. I think the better use for this yummy curd would be on my Heart Shaped Thumbprint Cookies that are pictured above. The Raspberry Curd also would be perfect to use as a filling between cake layers, on toast, or whatever else that you can think of! It’s great!
It is easy to make the curd- first you puree the defrosted raspberries, then strain the seeds out. Straining the seeds is the most time consuming part because you want to make sure you get all of the juice.
Luckily I had a place to recycle the seeds and last bits of pulp- the quail in the open space next to our house! I wasn’t sure that they would eat the seeds because usually they don’t like anything that they aren’t used to. They must have smelled the raspberry smell and decided it was a good thing because they ate all of the seeds both times that I made this recipe!
I wish I could have taken a photo but they are pretty shy!
After you strain all of the juice, you just mix it with all of the other ingredients except the butter and heat the mixture until it thickens, whisking it constantly.
After it thickens some, then you add the butter one tablespoon at a time, keep whisking a few minutes longer and you are done. The whole cooking process only takes about 15-20 minutes total.
I always strain the hot mixture with a larger strainer, just in case there are any bits of cooked egg. That’s it, you’re done and the curd just needs to chill a few hours to thicken a little more and set up. It will not end up as thick as lemon curd does, because there is not as much sugar or eggs.
If your raspberries do not have as much good color as these did, you might want to add a little bit of red food coloring- some batches can end up a little bit on the browny-mauve shade of pink.
This recipe makes about 2 and 1/4 cups of Raspberry Curd.
It will keep in your refrigerator for 1 week.
I shared this recipe with Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Works For Me Wednesday at We Are That Family, Full Plate Thursdays at Miz Helen’s Country Cottage, Frugal Food Thursday at Frugal Follies, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at Amy’s Finer Things, Friday Favorites at Simply Sweet Home, Fun With Food Friday at Paisley Passions, Fat Camp Friday at Mangoes And Chutney.
Add all of the ingredients except for the butter to a large saucepan or double boiler (I just used a large saucepan):
1 cup pureed raspberry juice, seeds strained out (from 12 oz raspberries, either frozen or fresh). To get the last little bit of juice from the seeds and pulp, I heat the seeds in a bowl in the microwave for 30-60 seconds. When they are warm they release a little more of the juice.
3/4 cup sugar
3 eggs, beaten
3 egg yolks, beaten
Whisk ingredients constantly over low to medium low heat- you don’t want it to boil!
When mixture has thickened somewhat (after 6-8 minutes), add butter 1 Tblsp at a time, whisking constantly.
1 stick (8 Tblsp) unsalted butter, cut into 8 slices
After butter has all been added, continue whisking for another 2-3 minutes.
The whisk should leave marks on the surface of the curd when it is done.
Remove from heat and pour through a strainer and into a bowl. Let cool for about 15 minutes then cover with a layer of plastic wrap right on the curd so a skin does not form. Refrigerate for at least a couple of hours to allow the curd to finish setting up.
This recipe will yield about 2 and 1/4 cups of raspberry curd
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