Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. —Taste of Home Test Kitchen
Raspberry Curd
Raspberry Curd
Prep Time
5 min
Cook Time
10 min
Yield
3/4 cup
Ingredients
- 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 3 large egg yolks
Directions
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve.
- In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
- Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts
2 tablespoons: 75 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein.
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