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Quick and easy this Whole Berry Raspberry Curd is the perfect and tasty condiment that can be used on so many things from fillings, spreads, and frostings!
If you are a fan of easy recipes like me then you will absolutely fall in love with this Raspberry Curd. With minimal ingredients and time, it comes together very quickly.
This is one of my favorite condiments as we do call it that I like to have on hand in my refrigerator at all times because it goes so well in so many different dishes.
Whether it be baking, on your morning toast, or a muffin this Whole Berry Raspberry Curd will really set your tastebuds off and you will not be able to get enough.
Raspberries are one of my favorite fruit hands down. I love baking with it because the flavor is just utterly delicious to me. If I could have raspberry at every meal I would.
But this Raspberry Curd Recipe has to be one of my all-time favorite ones, not only because it is so easy to make, but it is also so versatile as well.
Any recipe that can be used for more than one purpose really gets higher star ratings in my book. I love multi-use recipes because the options are limitless!
Some of my favorite raspberry desserts that we have on the site include No Bake White Chocolate Raspberry Cheesecake, Raspberry Dessert Cups and Key Lime Raspberry Sandwich Cookies!
WHY THIS RECIPE WORKS:
- With minimal ingredients, it comes together quickly.
- You can double the batch to have more on hand.
- You can use this recipe in other forms of baking.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Granulated sugar
Egg yolks
Raspberries
Butter
Vanilla extract
Sea salt
HOW TO MAKE WHOLE BERRY RASPBERRY CURD:
- Place the sugar and egg yolks in a small saucepan. Whisk to combine until smooth.
- Add the raspberries and stir them in the best you can. Place over medium heat, stirring constantly until it comes to a boil. Make sure nothing sticks to the bottom. Continue to stir constantly for 4 minutes.
- Take off the heat. (Optional: remove the seeds by straining the mixture through 2 layers of cheesecloth over a fine-mesh strainer. Gently press the mixture with the back of a spoon through the strainer until just the seeds are left, discard the seeds.)
- Stir in the butter, vanilla extract, and salt. Let cool to room temperature on the counter. Place in an air-tight container and place in the fridge until cold, about 4 hours. Use in your favorite dessert recipes or in place of jelly or jam.
How much more simple can you get than this recipe? It is easy peasy and that is what I love about it. Of course like the directions say you can strain out the seeds.
We don’t do that because we actually like the texture of the seeds in this Raspberry Curd Recipe so we have always left them in there, but that is a personal choice.
WHAT CAN I USE THIS ON?
There are so many different ways that you can serve this recipe some examples include:
- Spread on toast or a biscuit
- Cupcake fillers
- In buttercream recipes
- Over ice cream
- Fillers for the center of cakes
There really is no right or wrong way to use this recipe, but like I said it is very versatile and you can use it numerous ways to your desire.
We love to go raspberry picking and try to do it at least once a year when it is raspberry season to get the nice fresh and juicy raspberries but this is perfect with store-bought.
We like to make this all year long as I love my morning toast spread with this Raspberry Curd, so we do buy store-bought all the time and it works perfectly.
CAN I USE FROZEN RASPBERRIES?
Yes! You absolutely can use frozen raspberries for this recipe, you will just want to make sure that they thawed and are the same weight when thawed as they are fresh.
We do this all the time because when we freeze our raspberries from picking them we like to whip up this Raspberry Curd recipe, like I said it’s an all-time of year deal around here.
HOW TO STORE:
This recipe needs to remain refrigerated. Stored in an airtight container it should keep in the refrigerator for up to 2-3 weeks.
This can also be frozen. Store in a freezer container after it has been cooled and it should keep for up to 6 months. Defrost overnight in the refrigerators.
TIPS AND TRICKS:
- You can use fresh or frozen raspberries.
- This recipe can be frozen, see my tips above.
- Make sure that you cool this recipe in the refrigerator for at least 4 hours before using.
- You can use this for many different purposes, see some of my suggestions above.
- Double the batch to make more for other projects or to have more on hand if you are going to freeze or use it within the refrigeration time frame.
If you want a fun, tasty, and absolutely easy recipe that is bursting with flavor then you need to make a batch of this Raspberry Curd!
If you like this recipe you might also like:
- Creme Brulee Mini Trifles Recipe with Raspberry
- Lemon Raspberry Mini No Bake Oreo Cheesecake
- BEST Easy Raspberry Thumbprint Cookies (Lemon Glaze)
If you’ve tried this WHOLE BERRY RASPBERRY CURD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Whole Berry Raspberry Curd
Ingredients
- ¾ cup granulated sugar
- 3 large egg yolks
- 6 ounces fresh raspberries
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- Place the sugar and egg yolks in a small saucepan. Whisk to combine until smooth.
- Add the raspberries and stir them in the best you can. Place over medium heat, stirring constantly until it comes to a boil. Make sure nothing sticks to the bottom. Continue to stir constantly for 4 minutes.
- Take off the heat. (Optional: remove the seeds by straining the mixture through 2 layers of cheesecloth over a fine-mesh strainer. Gently press the mixture with the back of a spoon through the strainer until just the seeds are left, discard the seeds.)
- Stir in the butter, vanilla extract, and salt. Let cool to room temperature on the counter.
- Place in an air-tight container and place in the fridge until cold, about 4 hours. Use in your favorite dessert recipes or in place of jelly or jam.
Notes
- You can use fresh or frozen raspberries.
- This recipe can be frozen, see my tips above.
- Make sure that you cool this recipe in the refrigerator for at least 4 hours before using.
- You can use this for many different purposes, see some of my suggestions above.
- Double the batch to make more for other projects or to have more on hand if you are going to freeze or use it within the refrigeration time frame.
Nutrition
Love This Recipe?
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I am always looking for different spreads and such to add to my breakfast toast. Looking forward to trying this one out very soon!