Red Currant Curd Recipes

RED CURRANT JELLY

Steps:

• Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
• Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
• Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

RED CURRANT CURD

Steps:

• Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
• Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
• Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
• Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

LEMON CURD FOR RED CURRANT AND LEMON TARTLET

Steps:

• Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
• Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

RED CURRANT PIE

Steps:

• To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
• Bake in oven for 25 minutes, or until golden yellow.
• To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
• Bake in oven for 10 minutes, or until top is lightly browned.