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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Umeh Stanley
[email protected]I can't wait to make this curd again. It's so delicious and versatile.
Noor Mubashir
[email protected]This curd is the perfect way to use up my extra red currants.
Anfal Alsanea
[email protected]I've never made curd before, but this recipe made it so easy.
King_ Shanto_Editing
[email protected]I'm not a huge fan of red currants, but this curd is surprisingly delicious.
MH AHAD
[email protected]This curd is a bit too sweet for my taste, but I'm sure I can adjust the sugar to my liking next time.
Rabia fahim
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
ani hamache
[email protected]This curd is the perfect addition to my summer fruit salad.
Rahat Gul
[email protected]I can't wait to try this curd on my next batch of scones.
Francine Ingabire
[email protected]This curd is so easy to make. I was able to whip it up in just a few minutes.
Chad B
[email protected]I love the color of this curd. It's so vibrant and cheerful.
DIGITALVIEWS MULTIMEDIA
[email protected]This is a great recipe! I've made it several times and it always turns out perfect.
Jimjim jim
[email protected]I followed the recipe exactly, but my curd didn't set up properly. I'm not sure what went wrong.
Shenoo
[email protected]The curd turned out a bit too tart for my taste, but I added a little bit of sugar and it was perfect.
Jdje Ieie
[email protected]This curd is so versatile. I've used it as a filling for pastries, as a topping for ice cream, and even as a spread for sandwiches.
fida butt
[email protected]I was a bit skeptical about using red currants, but this curd is amazing! I'll definitely be making it again.
Badol Talukdar
[email protected]This is a great recipe for using up extra red currants. I have also made it with other berries, such as raspberries and blueberries.
Rocky Ryms ug
[email protected]I love the balance of sweetness and tartness in this curd. It's also very smooth and creamy.
Bongan Bhebhe
[email protected]The curd was easy to make and set up beautifully. I used it as a filling for a layer cake and it was a hit with my family.
B2S ORESTI
[email protected]This red currant curd is a delightful treat! The vibrant color and tangy flavor are a perfect complement to scones, pancakes, or even just a simple piece of toast.