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!
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.