Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Fresh Raspberry Curd
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- #43325
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup raspberries
2 tablespoons lemon juice
1/2 cup butter or margarine
3 tablespoons sugar
4 large eggs
4 drops red food color (optional)
directions
In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need 1/2 cup raspberry juice.
In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes.
For a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.
Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).
added by
DanicaCooks
nutrition data
55 calories, 5 grams fat, 2 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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