Raspberry Curd

Raspberry Curd is the perfect way to use up extra egg yolks and fresh or frozen raspberries.


This post for raspberry curd was written by: Erica Kastner of Buttered Side Up

I must admit that I didn’t think that this curd was going to be spectacular.

With my first bite of a buttery English muffin spread with this lovely red curd, I was sold.

The fat from the butter and egg yolks mellows out the sourness of the raspberries without adding heaps of sugar.

But it doesn’t mask it completely – that pleasant tanginess still lingers.

You can eat this stuff with a spoon (which my husband does).

I can imagine many uses for this pretty condiment: spread on toast, scones, or biscuits, or as an ice cream topping.

Or, my favorite, with a cup of tea and English muffin.

The dangerous part is that it’s super easy to make.

Just put all of the ingredients in a pot, cook until thickened and strain.

Now I know what I should make with all of the raspberries we have in the freezer.

What’s your favorite thing to spread on toast/scones/biscuits?

Raspberry Curd

Raspberry Curd

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

A lovely red curd that's slightly tangy - perfect for spreading on scones or toast!

Ingredients

  • 12 ounces frozen raspberries, completely thawed
  • 1/2 cup (1 stick) butter
  • 3/4 evaporated cane juice (or granulated sugar)
  • 2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
  • 6 large egg yolks
  • pinch of salt

Instructions

  1. Have ready a fine-mesh sieve placed over a heat-proof bowl.
  2. In a medium, heavy bottomed saucepan, melt the butter over medium heat.
  3. Add the berries and any juices, sugar, grapefruit juice, egg yolks and salt.
  4. Cook over medium, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.
  5. Strain through the prepared sieve, mashing the berries with a spoon.
  6. Discard the seeds and other solids.
  7. Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface.
  8. Cover and refrigerate until completely cooled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

 

More Fruit and Citrus Curd Recipes

Coconut Lemon Curd

Something about Easter means fruity, bright flavored desserts and breakfast sweets. This Coconut Lemon Curd is perfect for Spring.

Continue Reading

Raspberry Curd

Raspberry Curd is the perfect way to use up extra egg yolks and fresh or frozen raspberries.

Continue Reading

Orange Curd

Orange Curd is a delicious way to use up extra oranges!

Get the Recipe

Citrus Curd 3 Ways: Grapefruit, Lemon and Lime

I mentioned grapefruit curd last week when I posted my Grapefruit Poppyseed Scone recipe. As promised, I’m finally sharing the recipe. The scones are wonderful as is, but mmmmmm magnificent with a little bit of the curd on top, plus they’re prettier that way too! Right now Madeline is totally smitten with any kind of […]

Continue Reading

by Erica Kastner

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.