Spiced Blackcurrant Curd With Star Anise

Rich and creamy with the fruitiness of blackcurrant and the kick of star anise. This simple blackcurrant curd is deliciously different and just perfect on toast.

My garden is full of blackcurrants just now and I am constantly having to come up with different ways to use them. So far I’ve made everything from the classic Cassis (French blackcurrant liqueur) and jams to vodka, salsas to sorbet.

Actually it was my spiced blackcurrant sorbet that gave me the idea for this deliciously spiced blackcurrant curd. The simple addition of star anise to blackcurrants really makes them sing!

What are fruit curds?

For those more familiar with jams and jellies, fruit curds are another member of the fruity preserve family. Lemon curd dates back to the early 1800’s and hails from England.

Back then it was actually lemon cheese, the lemon juice being added to cream causing the curds and whey to separate. Hence the name lemon curd.

Nowadays lemon curd does not contain any cream at all. Its luxurious creaminess comes from eggs and butter.

All sorts of fruits can be used to make fruit curds. Check out my fruit curds section for lots of tasty inspiration.

Ingredients

You will need blackcurrants (of course!), some unsalted butter, eggs (freerange are best of course), caster sugar and the spice element – star anise.

You can use frozen blackcurrants instead of fresh berries.

How to make this blackcurrant curd

Curds are easy to make. For this blackcurrant curd you want to heat the currants first with the star anise then press them through a sieve to get that goegaous fruit puree. This is what you will use to make the actual curd.

Make a simple Bain Marie by placing a heatproof bowl (don’t use metal it can taint the curd) over a pan of simmering water. This allows the blackcurrant curd to cook gently as it isn’t on direct heat.

Add beaten eggs and butter to the bowl along with the sugar, blackcurrant puree and the star anise (again).

Now comes the stirring/whisking part and just a wee bit of patience. Keep stirring and the blackcurrant curd will thicken. It actually thickens more as it cools in the jars too.

How do you know when the curd is ready?

The curd is ready when it coats the back of a spoon without dripping off. Remember it will set up and become more solid once it has cooled in the jars.

Next, strain the curd through a sieve by pressing through with wooden spoon. This gets rid of any tiny strands of egg etc and makes for a lovely smooth curd. This step is optional though.

Finally, ladle the curd into sterilised jars and pop on the lids.  I made 2 x 200ml jars from this recipe.

Can you make this curd microwave?

Yes you can. Melt the butter in the microwave for 30 seconds. Whisk the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.

Making blackcurrant curd in an Aga

Place all the ingredients apart from the eggs in a large ovenproof jug, cover and pop into the simmering oven for about 30 minutes.

Take it out of the oven and whisk in the eggs then return to the simmering oven (covered) for 1-2 hours.

Storage of curd

Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home.  Store your orange and cardamom curd in the fridge in sealed jars for up to 2 months.

However, once the jar is opened it must be used up within 2 weeks. This spiced blackcurrant curd tastes so delicious mine never lasts long anyway!

Can it be frozen?

Yes you can. Just spoon your black currant curd into freezer-proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.

Need more help

Then check out my How To Make Curds page for full information on how to make these simple sweet treats.

Uses for spiced blackcurrant curd

On toast for breakfast or with croissants too.

Stirred into Greek yoghurt or swirled through ice-cream.

As a filling for sponge cakes or tarts.

Slathered on a scone with cream on top.

Stirred into cream cheese with sugar as a cake frosting.

Looking for more ways to use up blackcurrants this summer? Then check out these tasty recipes before you go;

Blackcurrant jam with chocolate and chilli

Spiced blackcurrant sorbet

Homemade spiced blackcurrant vinegar

Simple blackcurrant and mint salsa

Homemade spiced blackcurrant vodka

Blackcurrant and rosemary fruit cheese

Homemade cassis (French blackcurrant liqueur)