Best 4 Red Currant Curd Recipes
Red currant curd is a delightful and versatile spread that can elevate various culinary creations. Its vibrant red hue and tangy flavor make it a perfect complement to scones, pancakes, and toast. Whether you prefer a smooth or slightly textured curd, there are many delectable recipes available to suit your taste preferences. With careful attention to technique and the selection of high-quality ingredients, you can effortlessly craft a smooth, luscious red currant curd that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
RED CURRANT JELLY
A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Provided by BJBORSODY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 64
Number Of Ingredients 4
Steps:
- Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
- Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
- Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g
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.
LEMON CURD FOR RED CURRANT AND LEMON TARTLET
This lemon curd is for the Red Currant and Lemon Tartlets recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. 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 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.
RED CURRANT PIE
I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.
Provided by BIGTIME
Categories World Cuisine Recipes European German
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
- Bake in oven for 25 minutes, or until golden yellow.
- To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
- Bake in oven for 10 minutes, or until top is lightly browned.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 38.6 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 114.7 mg, Sugar 22 g
Tips:
- To make the creamiest curd, use cold butter. This will help the curd to thicken and set properly.
- Cook the curd over medium heat, stirring constantly, to prevent it from curdling or scorching. If the curd starts to thicken too quickly, remove it from the heat and stir in a little bit of cold milk or cream.
- Do not boil the curd, or it will become too thick and grainy. Remove it from the heat as soon as it has thickened enough to coat the back of a spoon.
- Strain the curd through a fine-mesh sieve to remove any lumps. This will give you a smooth, creamy curd.
- Let the curd cool completely before using it. This will help it to set and thicken further.
- Red currant curd can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Conclusion:
Red currant curd is a delicious and versatile ingredient that can be used in a variety of recipes. It is perfect for spreading on toast or scones, using as a filling for pastries, or adding to yogurt or oatmeal. With its bright red color and tangy flavor, red currant curd is sure to brighten up any dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
