Raspberry Curd

This Raspberry Curd cooks whole fresh raspberries with egg yolks, sugar, and butter into a silky, tangy, jewel toned spread in about 6 minutes on the stove.

Course Condiment

Cuisine American

Keyword Raspberry Curd

Prep Time 2

Cook Time 4

Cooling 4

Total Time 4 6

Servings cup

Calories 1250kcal

Author Jason Decker

Ingredients

Instructions

Place the sugar and egg yolks in a small saucepan. Whisk to combine until smooth.
¾ cup granulated sugar
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.
¾ cup granulated sugar
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.)
¾ cup granulated sugar
Stir in the butter, vanilla extract, and salt. Let cool to room temperature on the counter.
¾ cup granulated sugar
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.
¾ cup granulated sugar

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