raspberry curd

We tried to go cherry picking several weeks ago. Well, technically we did go picking, but we did not come home with any cherries. I have determined that cherry orchards don't exist in New England. The thing is, we searched high and low, and found a website that indicated they had sour cherries. We called, and they said the sour cherries were available for picking. They seemed somewhat pricey, but food prices have gone up, and the orchard was a little further than we would have like to drive, but we love cherries, so we went. There were no sour cherries. They had bing cherries, which looked more like dried cherries, all cracked and shriveled on the trees, and the woman indicated a row in which there were 'red cherries' (i.e. not as ripe) that were similar to sour cherries. Let me tell you, these were not cherries worth eating, much less worth picking. But, we had driven all that way, so we had to return home with something. The raspberries were delicious (but pricey). I made both a raspberry tart, and raspberry curd. I don't know why, but it never occurred to me that you could make curd with something other than citrus. We mostly at the curd mixed with yogurt, but it would be excellent drizzled over pound cake, mixed into oatmeal, or even in a smoothie if you wanted a dash of sweetness.

Raspberry curd (adapted from Thane Price)
2 1/4 lb raspberries
1lb sugar
4T butter
4 large eggs

Place berries and 2T water in a saucepan and bring to a boil. Simmer, covered, 5 minutes, or until fruit is very soft. Press mixtures through a fine mesh sieve into the top half of a metal bowl, or double boiler. Add sugar, butter and eggs. Place over a bowl of gently simmering water, and gently whisk until the sugar has dissolved and the butter has melted. Continue to simmer, stirring constantly, until the mixture thickens. Remove from heat and cool to room temperature. If mixtures isn't as thick as you would like, you can return to the stove and cook for longer. It will thicken as it cools.

Ladeled into hot, sterilized jars this will keep for 3 months in the fridge.