New This Month

Black Currant Curd

  • Yield: Makes 1 pint

Source: Martha Stewart Living, Winter 1990


  • 1 cup granulated sugar
  • 6 egg yolks, lightly beaten and strained
  • 1/2 cup black-currant juice
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon cassis


  1. 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.

  2. 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.

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