Pomegranate Curd
Pomegranate curd makes a great homemade gift for the holidays! Whip up a big batch of this tart, seasonal, and beautiful topping.
Servings: 8
Calories: 100kcal
Ingredients
- 1/4 cup cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 2 egg yolks (large)
- 1/8 teaspoon kosher salt
- 2 cups unsweetened pomegranate juice
- 2 tablespoons unsalted butter
Instructions
- Whisk the first five ingredients together in a small bowl until smooth.
- Place the pomegranate juice in a pot and bring to a bare simmer, over medium-low heat.
- Pour about a quarter cup of the hot pomegranate juice into the egg mixture, whisking constantly to combine.
- Add more hot liquid, a little at a time, whisking, until the egg mixture is very warm to the touch.
- Pour the tempered egg mixture into the pot with the remaining hot liquid, whisking constantly.
- Cook gently, stirring constantly to avoid lumps. If lumps occur, they can be worked out with a stick blender or strained out with a fine mesh strainer (see head notes).
- Whisk in the cold butter, and transfer the mixture to a heat safe vessel to cool.
Notes
Yields about 2 cups.
Adapted from Cook with Me
Nutrition
Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 45mg | Potassium: 138mg | Fiber: 1g | Sugar: 11g | Vitamin A: 152IU | Calcium: 13mg | Iron: 1mg