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Spiced blackcurrant Fruit Curd With Star Anise
This deliciously creramy fruit curd is as good on toast or croissants as it is as a dessert topping or cake filler too.
Ingredients
- 250 g blackcurrants
- 2 star anise
- 130 g unsalted butter
- 180 g caster sugar
- 4 eggs beaten
Instructions
- rinse the blackcurrants then cook with 1 tablespoon of water and star anise till they burst open and release their juices
- Press them through a sieve using a wooden spoon, I got 100ml of blackcurrant puree
- Melt the butter in a bain marie (bowl set over a pan of simmering water) along with the blackcurrant puree and the star anise. Add the beaten eggs and sugar and keep whisking till it thickens. Mine took 15 minutes.
- strain the finished curd through a plastic sieve if you want a super smooth silky finish and pot into sterilised jars.
Notes
This recipe makes 3 x 250ml jars of blackcurrant curd and I have taken a serving as about a tablespoon in size, of course, it's entirely up to you how much you dollop on your toast!
Fruit curds will keep in a cool cupboard for up to 2 months but must be stored in the fridge when opened and used within 2 weeks.
Nutrition
Calories: 68kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 9mgPotassium: 37mgFiber: 1gSugar: 6gVitamin A: 159IUVitamin C: 15mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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