Page 338 - A Literary Holiday Cookbook

slurry to the berry mix and heat 3 minutes, stirring continuously. The

mixture will thicken.

2 Transfer to a mason jar and cover the top tightly with plastic wrap,

making sure the wrap doesn’t touch the hot curd. Allow the curd to

cool for 15 minutes on the counter. Remove plastic, screw on the lid,
and chill in the refrigerator for 2 hours or until completely cool. Chill

until ready to use.