These two recipes for raspberry curd are delicious with black raspberries or a combination of black and red. Try it on toast, as a dessert topping, or, for a delicious breakfast, spread on a banana and top with chopped, toasted nuts.
For silkier texture:
1 cup raspberries
1/3 cup sugar
5 T butter, cut into chunks
In the top of a double boiler, combine sugar and berries and heat on medium until the berries release their juices. Remove from the heat and cool to room temperature. If you don’t have a double boiler, heat in a sauce pan and transfer to a stainless steel or glass bowl.
Bring water in the bottom of the double boiler to a simmer. Whisk the eggs into berries and set the pot or bowl above the simmering water—reduce the heat slightly to keep the water at a gentle simmer. Whisk the eggs and berries almost constantly for ten minutes. The mixture will thicken noticeably toward the end. Remove from heat, and add butter. Whisk until smooth, then transfer to jars and refrigerate.
For a bolder flavor:
1 ½ cup raspberries
1/3 c sugar
2 extra large eggs, or 3 medium-large eggs
4 T butter, cut into chunks
1 ½ t lemon juice
Follow the same instructions as above, but add lemon juice at the end, with the butter. Store your raspberry curd in the fridge for up to two weeks.