Black Currant Curd Recipes
BLACK CURRANT CURD
Provided by Martha Stewart
Yield Makes 1 pint
Number Of Ingredients 5
Steps:
- Combine sugar and egg yolks in a saucepan. Gradually stir in black-currant juice. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Do not allow mixture to boil, or it will curdle.
- Remove from heat and whisk mixture until slightly cooled. Stir in butter, 1 tablespoon at a time, and add cassis. Refrigerate until ready to use.
SAVORY BLACK CURRANT SAUCE
This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a medium size heavy saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
- Stir in the brandy, jelly, mustard and wine.
- Simmer over low heat for 10 minutes.
- Season with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 240.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 231.6, Carbohydrate 34.2, Fiber 1, Sugar 22.1, Protein 1.3
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- Put the blackcurrants in a pan with a splash of water. Cook on a low heat for 5-10 minutes until the fruit has released its juices.
- Place a heatproof bowl (I used a pudding bowl) over a pan of just simmering water. Put the lemon juice and zest, butter and caster sugar in the bowl and heat gently until the butter has melted and the sugar has dissolved.
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