This Berry Curd is so pretty and tasty. The recipe can be easily adapted to suit any berry type.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 3/4 Cups Berries I used a mixed frozen bag but fresh can also be used and any type of berry you prefer
- 3 Eggs
- 2 Egg Yolks
- 1/4 Cup Maple Syrup plus up to 3 Tablespoons more
- 1/2 Cup Coconut Oil softened slightly
If using frozen berries, place the berries in a large glass bowl over a pot of simmering water (this is called a double boiler). Allow the berries to soften and then purree/mash (use the juice that forms as you defrost the berries).
Use a hand blender (or masher) and puree the mixture until smooth. It will be about 1 cup but a bit more or less is fine.
Whisk the eggs, egg yolks and maple syrup into the berry puree.
Place the bowl back over the saucepan of simmering water. Do not let the bottom of the bowl touch the water.
Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.Only add the next spoonful once the previous one has combined. Stir regularly.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Taste the Berry Curd. Depending on the tartness and tyoe of berries used it may require more sweetner. Add the Maple Syrup, 1 Tablespoon at a time, until the desired taste is reached.
Cool and place in a glass container. Store in the fridge.
This Berry Curd tastes awesome as it is or it can be used on scones, in macaroons or be used inplace of Lemon Curd in a pie or cake.