This colorful, creamy raspberry curd is so delicious you'll want to lick the bowl after making it. It can be made with fresh or frozen berries, and requires just 4 ingredients and 40 minutes of your time.
Pair it with dark chocolate or crisp ginger snaps for a delightfully decadent dessert.
- 1 pint raspberries (fresh or 1 1/2 pints frozen)
- 1/2 cup sugar
- 2 eggs (beaten)
- If using frozen raspberries, measure them while still frozen, then let them thaw at room temperature.
- Put the berries in a pot over low heat and cook for 5 to 10 minutes, stirring, until they release their juice. Press the simmering fruit against the sides of the pot with the back of a spoon to release even more juice.
- Pour the raspberry juice and pulp into a sieve or a food mill. If using a sieve, rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (what you don't want to rub through are the seeds). Fine if not 100% of the pulp makes it through the sieve.
- If using a food mill, fit it with the disk that has the smallest holes. Note that because raspberry seeds are small, a few of them will probably still make it through the food mill. If this bothers you, use a sieve instead.
- Transfer the juice and whatever pulp to the top part of a double-boiler, or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (you want the same amount of water in the bottom part of the double-boiler, if using).
- Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes.
Tips: The stirring constantly is important: if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also, if you've never made fruit curds before, it's helpful to know that the curd won't be fully thickened to the soft pudding consistency you want while it's still warm.
- Spoon the curd into small, clean jars. Unsealed fruit curds will only keep in the refrigerator for 1 to 2 weeks. For longer storage, process 1/4 or 1/2-pint jars of raspberry curd in a boiling water bath for 15 minutes.
These will keep in the refrigerator for 3 months until they are opened (after opening, they will only last 1 - 2 weeks). The surface of curd in sealed jars may darken slightly if kept longer than a month, but that is an aesthetic concern, not a health hazard. Raspberry curd can also be frozen for up to 1 year.
Use your raspberry curd to turn ordinary desserts into something luxurious.
Fill tarts or sandwich cookies with it, serve it with anything chocolate flavored, or spoon it over fresh fruit.
Variation: Blackberry Curd
Follow the recipe for raspberry curd, but add the juice and zest of 1 lemon to the berries in the first step when you are cooking the fruit to release its juice.