how to make

The Best Raspberry Curd

Raspberry Curd is a simple recipe with many uses, and the perfect way to use up extra egg yolks and fresh or frozen raspberries.

Let’s get started!

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.



In a medium saucepan, combine the grapefruit juice, sugar, raspberries, and salt.



Cook over medium, stirring frequently and mashing the berries, about 5-10 minutes.



Strain through the prepared sieve, mashing the berries with a spoon.

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