Muscadine Curd

Muscadine Curd

I was cleaning out the fridge yesterday and realized I needed to do something with the rest of the Muscadine Nectar sitting so forlornly in the back.  I decided on muscadine curd and was very happy with it!

So far I’ve eaten it straight up, on toast and stirred into my morning muffin, yum!

To make muscadine curd, or any curd based on your favorite tart or sweet jam simply place:

1/4 cup muscadine nectar (or your favorite jam or jelly)

1 teaspoon lemon zest

pinch salt

2 tablespoons unsalted butter

In a small saucepan and heat on low just until butter is melted.

Now add:

1 tablespoon fresh lemon juice

1/4 cup granulated sugar

2 whole eggs

Whisk briskly while adding eggs and turn heat up to medium high. Cook for 2 to 3 minutes, until thick and spread-like.

Push cooked curd through a fine mesh sieve into a bowl or heat proof storage container.

Store, sealed, in the refrigerator for up to one week.  Freeze for up to one month.

This small batch curd recipe will yield one cup of curd. Double or triple the recipe to make a larger batch to serve with or fill cakes, cupcakes, cookies, pies or tarts. Remember to use a larger saucepan when doubling or tripling the recipe!

Tips: If curd is not sweet enough for you, stir some muscadine nectar or whatever jam you’ve used into it before serving or storing.

Frozen curd makes a wonderful garnish for fresh fruit or eaten by the spoon like ice cream. Simply thaw it at room temperature for a few minutes, until soft enough to spoon out.