Curd royal

Elderberry Curd

Winter is coming… but autumn is still here! There are still some elderberries to be picked to make this nice curd. It has an amazing lovely lilac color to fit any king or queen. So go and battle those last elderberries! Here is the royal recipe:

Elderberry Curd!
6 big elderberry heads
85 g butter
180 g sugar
3 beaten eggs
Peel and juice of 2 organic lemons

Pull the berries of the heads with a fork. Heat the elderberries on low heat with the juice and peel from one lemon for 15 minutes. Let it cool off a bit. Pour the butter, sugar, elderberries and the last lemon with its peel and juice into a bowl or saucepan over a water bath! Warm the mass slowly into until it is liquid. Take the pan of the heat for a couple of minutes and add the beaten eggs. Put the pan back on the heat. As the liquid gets warmer it will now slowly begin to thicken. Continue to stir until the mass is thick. Sieve the mass and pour the curd into sterilized glasses. It will keep in the refrigerator approximately 4 weeks, but you can also freeze it.

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