August 23, 2018

Red gooseberry curd

As I have been able to pick some red gooseberries in the garden of a good rowing friend. As I was able to pick quiet many gooseberries I have been making gooseberry jam, gooseberry curd and gooseberry-red currant jelly.

I used this recipe on gooseberry curd replacing the green gooseberries with red gooseberries. I learned how to make gooseberry curd at the Summer preserves course. I find these gooseberry curds to have a softer texture, so they are to the liquid side instead of being more spreadable. However, I have found another recipe on gooseberry curd made with pectin as gelling powder, so I think I will test this recipe as well.

As suggestions for other fruit curds I could also suggest you to look into lemon curdblood orange curdapple curd and finally clementine curd. Curds have relative small shelf-life, 4-6 weeks in the refrigerator, so do not make too big a portion, unless you are planning to invite a lot of people around for afternoon tea or you have been invited out quiet often.

The colour of the curd is really very red and it taste great. My good friend from Horsens, who is not a big curd "lover" actually freely took a glass back with her to Horsens, so I assume it taste great !!!

Red gooseberry curd: 4 glasses
  • 450 g green gooseberries
  • 15 ml water
  • 60 g butter
  • 250 g sugar
  • 2 large eggs
  1. Wash and clean the gooseberries removed the flower ends and stalks.
  2. Place the gooseberries in cooking pan with the water. Simmer gentle until pulped, approx 15 minutes.
  3. Rob the pulp through a sieve into a bowl. There should be 300 ml pulp.
  4. Place the pulp in a bowl over a saucepan containing barely simmering water.
  5. Add in the sugar, stir until dissolved.
  6. When add in the sugar, and stir until the butter is melted.
  7. Beat the eggs together and strain the eggs through a sieve.
  8. Add the beaten eggs into the curd. Stir continuously until the curd thickens, and lightly coats the back of a spoon. It takes around 10-12 minutes.
  9. Turn off the heat and leave the curd to stand for 5 minutes.
  10. Meanwhile prepare the storage glasses by filling them with boiling water.
  11. After 5 minutes stand still, the surface of the fruit curd should have a slightly firmer/thicker surface, which can be pushed together using a cooking spoon. If not, when cook the fruit curd again.
  12. Strain the fruit curd through a sieve into a jug.
  13. Pour the curd into a clean glass to the top of the glass. Close the glass with a lid.
  14. Store the fruit curd in the refrigerator for up to 4-6 weeks.

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