Black Currant Curd

A fruit curd is a usually tangy, sweet spread used in cakes, on scones, for tarts and pies and as a topping on ice cream, pancakes or waffles. Lemon curd is probably the most well known flavour. Lemon meringue pie, began as lemon curd topped with a meringue. Black currants are another tangy fruit, currently in season and I have a fresh ripe supply so here we go!

You will need:

2 cups blackcurrants, fresh or frozen

Zest and juice of half a lemon

3 1/2 Tbsp. butter

1/2 cup sugar

2 extra large eggs

Stop, take a moment and shift your attention. Come into the present moment, releasing all the unimportant thoughts running through your mind. Gather the ingredients and equipment, wash your hands, put on an apron. Take time to set your intention. Pause, take a deep breath and begin.

Place the blackberries and sugar in a small pot and add a teaspoon or so of water. On the spur of the moment, I decided to use vanilla sugar and that is why there is a vanilla bean on the top of the sugar jar in the set up picture. It is not a requirement, I was just doing my usual experimenting and will not do it again as I think there is too much simmering in the method of putting the curd together.

Usually in a curd, the sugar would be added later to the eggs but the purpose of adding it here is to help release the juices in the berries. Simmer over a low heat about 10 minutes or until the fruit is soft. Then remove from heat.

In a small double boiler (or a bowl over a small pot containing simmering water), add the lemon juice, zest and butter. Let the butter melt.

Add at least 1/4 cup of liquid from the black currants, stirring well.

Usually the sugar would be added at this time but since it was already busy with the currants, transfer 1/4 – 1/3 cup is enough to the butter mixture. That will give enough bulk into which the eggs will be added.

Now is a good time to double check that the water is simmering and not boiling.

Crack the eggs into a small container and mix together with a fork. The eggs should be added slowly to the mixture in the double boiler or bowl. Stir well. It is also possible to do this by hand, using a whisk. The reason to do it slowly is so that the eggs do not cook making the sauce lumpy.

An added level of protection is to pour the eggs through a sieve into the mixture ensuring that there is only a little amount added at a time. I, unfortunately for this picture, am not Lakshmi and don’t have four hands. I had to put things down in order to be able to take the picture. You can see the small dribbles of egg on the surface of the soon to be curd. Keep stirring to blend everything together and push the eggs through the sieve with the back of a spoon if necessary.

Add the cooked currants and sugar into the mixture and stir together. Keep stirring until the mixture thickens and the back of a spoon stays coated, about 30 minutes. It is important that the underside of the mixture does not over cook, so while you can leave the pot alone for short periods of time, keep an eye on what is happening to the mixture.

Once the curd is thickened, transfer it by quarters back to the sieve. I washed and reused the sieve in the picture with the eggs. Using a spoon, press the curd through the sieve. The skin and seeds will remain in the sieve. Scoop them out and put aside before refilling the sieve. This post is full of suggestions about what to do with the leftover bits and bobs.

Once the curd has been separated pour into sterilized jars and seal. This recipe makes about 1 1/2 cups of curd and I have plans for it so the bottles went into the fridge. It is also possible to water bath the bottles for 10 minutes, if your plan is long term storage.

Black Currant Curd from My Kitchen Wand