Wild Huckleberry Curd
This wild huckleberry curd is deep purple, velvety smooth, and bursting with wild mountain flavor! It's easy to prepare, and you only need one cup of huckleberries to make it!
Servings: 24 Servings
Calories: 73kcal
Equipment
Ingredients
- 1 cup huckleberries
- ⅛ teaspoon sea salt
- ¼ cup lemon juice
- 5 large egg yolks
- 1 cup granulated sugar
- ⅓ cup unsalted butter (cold)
Instructions
- Add huckleberries, salt, and lemon juice to a small saucepan. Bring to a simmer over low heat for about 5 minutes; crush the berries with a potato masher to release their juice.
- Strain huckleberry juice through a fine-mesh strainer into a measuring cup. You should have ⅓ cup of juice. If not, add water through the berries in the strainer to make up the difference.
- Whisk the egg yolks and sugar in a medium mixing bowl until thoroughly combined and the mixture turns a pale yellow color. Pour the egg mixture into a heavy-bottomed saucepan, then whisk in strained huckleberry juice.
- Simmer curd mixture over low heat, whisking continuously until thickened (about 5 to 10 minutes). Remove from heat, then whisk in cold cubed butter until totally blended.
- Strain curd through a fine-mesh sieve for an ultra-smooth texture. Pour curd into a bowl and cover with cling wrap, or pour directly into a jar. Keep the curd refrigerated until ready to enjoy.
Video
Notes
- Curd thickens best over gentle heat. Rushing it can cause the eggs to scramble, which means starting over.
- A little lemon or orange zest added while cooking can make the berry flavor pop without overpowering it.
- Metal containers can dull the flavor and discolor the curd over time, but glass jars or ceramic crocks keep it tasting fresh.
- Store huckleberry curd in the fridge in an airtight container for up to two weeks or freeze for up to 3 months.
Nutrition
Serving: 1tablespoon | Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Cholesterol: 53mg | Sodium: 16mg | Fiber: 0.01g | Sugar: 8g
