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Raspberry Curd Recipe
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Raspberry Curd Recipe

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Raspberries are such a sweet and flavorful berry that is perfect during the summer time. This recipe can also be made in the winter with frozen berries.—Taste of Home Test Kitchen, Greendale, Wisconsin
Recommended: Food Gifts for Mom
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 3 egg yolks

Directions

  1. Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
  2. In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
  3. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Yield: 3/4 cup.
Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)
Originally published as Raspberry Curd in Country Woman July/August 1995, p33


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MY REVIEW
spiker1 User ID: 264159 15170
Reviewed Nov. 13, 2013

"Loved this recipe."

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