Try this Blackberry Curd recipe, or contribute your own.
Suggest a better descriptionIn a food processor or blender, puree blackberries until mostly smooth. Pour blackberry puree into a medium saucepan. Add sugar, egg, and salt. In a small glass, stir cornstrach into lemon juice. Add to saucepan. Cook over medium heat, whisking constantly, until curd thickens enough to leave whisk tracks while stirring. Remove from heat. Pour through a mesh strainer into a heat proof container, using a spoon to push curd through if necessary. Discard solids. Refrigerate curd for at least 4 hours.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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