Gooseberry Curd RecipeOrigin: Britain Period: Traditional |
Ingredients:
340g caster sugar 
Gooseberry Curd Preparation:Method:Wash the gooseberries then top and tail before placing in a pan, along with the the water. Bring to a boil and simmer for about 20 minutes, or until tender. Take off the heat and blend or luquidize to a smooth puree. Push the puree through a fine sieve with the back of a spoon to remove the seds. Prepare a bain-marie (double boiler) and transfer the strained gooseberry puree to this. Add the sugar and butter and continue cooking over low heat until all the sugar has dissolved. Remove from the heat and blend with the eggs, which have been lightly beaten. Mix to combine thoroughly then return to the heat and continue cooking slowly in the double boiler until the curd mixture will just coat the back of a spoon. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Gooseberry Curd to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for sauces and jams... More recipes for Fruit... More recipes for Eggs... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and eggs as primary ingredients: Gari Foto Easter Frittata Potato and Apple Fadge Spiced Apricot, Prune and Orange Chutney Winter Chutney Kyrgyz Baked Beef Mango Sauce Fresh Plum Cobbler Fresh Greengage Flan Always Moist Pound Cake Blackcurrant and Blackberry Leaf Jelly Elderberry Soup Sea-buckthorn Schnapps Hufen Iâ Gyda Rym Rose-hip Syrup Sauce Hollandaise Béarnaise Sauce Chilled Blackcurrant Soup Dulse Quiche In ovis hapalis Raspberry Schnapps Bush Tomato Chutney Elderberry and Honey Cream Tamarillo and Apple Roll Bakery Bunny Cake Gedünsteter Rotkohl Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
