Guest Posted March 13, 2009 Share Posted March 13, 2009 while searching for other curd recipes (other than lemon or orange that is), I found this elderberry curd recipe "to my mind te taste of elderberries is as good as that of blackcurrants and that is praise indeed for tis most underestimated of our wild fruits. In a good year when they are prolific and succulent it is well worth making this recipe and serving it as an accompaniment to ice cream or sorbet. Or try folding the elderberry curd into yoghurt to make a simple but memorable dessert" 1lb/450g elderberries 4 oz /100g butter 12 oz /350g sugar 4 eggs Makes approximately 3lb Wash the berries. Put into a preserving pan with a little water. Simmer for 10 to 15 minutes until soft. Sieve to separate the pulp from the pips. Put the puree into a bowl with the butter and sugar. Place the bowl over a pan of simmering water until the sugar has dissolved, stirring well. Alternatively use a double boiler. Beat the eggs, add to the fruit puree and stir over the hot water for 5 to 10 minutes until the mixture thickens. Pot the curd into clean warm jars. Cover and seal. Store in a cool place preferably the refrigerator. Certainly after a jar has been opened. I haven't made it yet but have had a lot of berries in the freezer since last year so I'm thinking of giving this a go next week, will report back anyone got any other curd recipes Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 15, 2009 Share Posted March 15, 2009 Mmmmmmm - that sounds good, I'll have to remember later in the year. I know you can make a cranberry curd. Quote Link to comment Share on other sites More sharing options...
