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CHRISTMAS CURD

with flavours of Cranberry and orange withe fruit cooked in Grenadine syrup and then transformed into a lovely creamy buttery spread! You can also use this as a layer in sponge cakes, in buttercream for cupcakes, on ice cream , so many different ways..

Jumbleberry ( or Fruit ) Curd

300g fruit— for jumble berry use mixed berries ….150ml water or juice, in case of the cranberry i tried Bols Grenadine syrup..( used for cocktails)

Gently cook fruit in water till soft. Press through a sieve and collect the juice and scrape off the thicker mush under the sieve. Discard the pressed berries still in the sieve.If the collected juice is too thick add just a little more liquid.

Now in a double boiler, or a glass bowl over a pan of hot water on a medium heat on the hob, ,put the juice in the bowl with the 300grams sugar..4 beaten eggs and 250g butter.

Keep stirring until the mixture thickens the back of your stirring spoon, this can take up to 20 mins..do’nt walk away..stay with it and keep stirring, you dont want scrambled eggs..Remember this should and will thicken as the butter will set when cool and the eggs will thicken it..You should be able to tell when it is thick enough and remove from the heat.

When it is thick and ready, I sometimes put a little alcoholic liquer into the mix before potting, not too much as you dont want to thin down the mix too much.

Pot in a clean warm sterilised jar and put clean lid on. When cool store in the fridge.

I love making curds and playing with the ingredients. Such a useful recipe for cake making or adding into buttercream icings , or on ice cream etc etc..ENJOY

Will keep for 4 weeks unopened in fridge..use within one week of opening..

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