Page 337 - A Literary Holiday Cookbook

Fruit Curd

Makes 1 cup

Note that these curds (and the fruit syrups on page 246 and 248) call for frozen fruit. Since
syrups and curds involve boiling the fruit and discarding the pulp, frozen fruit is a cost-
effective alternative to fresh. However, if you have fresh berries you would like to use up
before they spoil, you can. Fresh fruit yields approximately ¼ cup more curd.

INGREDIENTS

1 lb. frozen blackberries, blueberries, or raspberries
2 tablespoons fresh lemon juice

¼ cup sugar

2 tablespoons butter, softened
1 tablespoon cornstarch

Special Tools
1 (10-oz.) mason jar, sterilized

Wire-mesh strainer

INSTRUCTIONS

1 In a medium saucepan over medium-low heat, cook the berries,

lemon juice, and 1 tablespoon water for 15 minutes, stirring
occasionally, until berries are fully thawed and very soft. Strain the

mixture, pressing the fruit through the strainer with a spoon. Scrape
bottom of the strainer to be sure to get all the fruit pulp as well.

Discard the waste left in the strainer. Return berry juice to pan and

place over medium heat. Whisk in the sugar and butter until
dissolved. Bring the mix to a boil, stirring occasionally. In a small

bowl, whisk 1 tablespoon water and cornstarch into a slurry. Add the