GATHER
Berry Curd
I’ve always loved strawberries and raspberries. Whenever they’re in season,
I think of new and interesting ways to use them. I spoon this curd over just
about everything, from waffles and pancakes to cake and ice cream.
—Margo Zoerner, Pleasant Prairie, WIPrep: 5 min. • Cook: 10 min. + chilling • Makes: ³ ₄ cupMake It & Take ItIt’s homemade berry curd!
Surprise her with a sweet
treat straight from your
heart this Mother’s Day.LOOK,
MA!
These lids fit on
17.9-oz. and 35.9-oz.
Weck juice jars, too!Berry
CurdHOMESTEAD
CHARM
No matter what
deliciousness you fill it
with, a Weck jar topped
with an heirloom-quality
wooden sealing lid is a
classic little “I love you”
that’s so easy for Mom to
use time and again.Weck 760 Mold Jar 5.4 ounce
$24/12 and Weck Wood Lid -
Small $2.50 weckjars.com1 cup chopped fresh
strawberries
1 cup fresh raspberries
¹ ₃ cup sugar
1 Tbsp. cornstarch
3 large egg yolks
2 Tbsp. butter
1 tsp. vanilla extract- Place the strawberries and raspberries
in a blender; cover and process until almost
smooth. Press through a fine-mesh strainer
into a bowl; reserve ¹ ₂ cup plus 1 Tbsp. juice.
Discard seeds. In a small heavy saucepan, mix
sugar and cornstarch. Whisk in egg yolks and
berry puree until blended. Add butter; cook
over medium heat, whisking constantly, until
mixture is just thick enough to coat a metal
spoon and a thermometer reads at least
170°. Do not allow to boil. Remove from
heat immediately; stir in vanilla. - Transfer to a bowl; cool slightly. Press plastic
wrap onto surface; refrigerate until cold. Serve,
or transfer to covered jars and refrigerate up
to 2 weeks.
2 TBSP. 66 cal., 3g fat (2g sat. fat), 51mg chol.,
18mg sod., 9g carb. (7g sugars, 1g fiber),
1g pro.
We love the sweet-tart
flavor combination
of strawberries and
raspberries, but you
can sub in other
berries to make your
own blend (just use
1 cup of each).M
oth
er’s (^) Da
y
MAY^
10
TH
88 APRIL/MAY 2020 TASTEOFHOME.COM