Cherry (or Berry) Curd

This delicious curd can be used as a spread on toast, biscuits, scones, pancakes, waffles, etc., or as a filling in sweet rolls. Spoon it over ice cream (or swirl it into homemade vanilla ice cream as it freezes!). Serve warm over pork chops or grilled chicken. The possibilities are endless!

Cherry (or Berry) Curd
  1. 1 12-ounce bag frozen sweet cherries, or berries of your choice (raspberries, blackberries, mixed berries, etc.), thawed
  2. 1 to 3 tablespoons water, divided
  3. 6 tablespoons butter, softened
  4. 3/4 cup granulated sugar
  5. pinch salt
  6. 4 egg yolks
  7. 1 tablespoon cornstarch, optional
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  1. Place thawed, frozen cherries or berries in a blender and puree. If you are having troubling getting the fruit to puree, add up to 2 tablespoons water. Strain through a fine-mesh sieve to remove skin and/or seeds, and set aside.
  2. In a large bowl, or the bowl of a stand mixer, cream the butter, sugar, and salt until combined. Add egg yolks and mix well. Mix in the strained fruit puree.
  3. Pour mixture into a sauce pan and cook over medium heat until butter is melted and mixture just barely begins to simmer, stirring frequently.
  4. If the curd is not as thick as you would like (some fruits have more pectin than others - I found the cherry curd was not thick enough for my tastes), mix 1 tablespoon water and cornstarch and then stir into curd. Continue heating until mixture comes back to a simmer and mixture thickens. Curd will continue to thicken as it cools.
  5. Serve warm if desired, or chill completely to thicken fully. Store, tightly covered, in the refrigerator for up to a week, or freeze for longer storage.
  1. Makes about 2 cups.
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