Thursday, 24 September 2009

Recipe for Raspberry Curd and Beetroot Chutney

As requested by a few visitors to my blog here are the two recipes I said I would post.

Raspberry Curd

makes 350g

* 250 g raspberries
* 170 g caster sugar
* 50 g butter, preferably unsalted, cut into cubes
* 2 eggs beaten

1. Place the raspberries in a pan and cook gently for 5 to 10 minutes, squashing the fruits with a spoon to release their juices.
2. Push the fruit through a sieve, collecting the puree in a bowl.
3. Place the bowl over a pan of simmering water (or use a double boiler) and add all the other ingredients, pouring the beaten eggs through a sieve onto the puree.
4. Stir with a wooden spoon until everything is well blended. Continue cooking, stirring constantly until the curd is thick enough to coat the back of a spoon - this should take about 20 - 30 minutes.
5. Pour the curd into small, hot sterilised jars, and seal.

This recipe was in the 'Grow your Own' magazine and taken from the 'Fruits of The Earth' cookbook. It didn't however say how long it keeps of if it should be kept in the fridge. So I contacted the author of the book , Gloria Nicol, by e-mail, and she very kindly replied saying that it should keep for at least 6 weeks in the fridge UNOPENED, and 2 weeks in the fridge after opening. It only made 2 smallish jars, which I prefer as it gets eaten before it has a chance to go off. believe me it's delicious I'm on my second jar. yummy stirred into plain yogurt.

Beetroot Chutney

This is a light fresh-tasting chutney that's really easy to make- delicious in a cheese sandwich or with a ploughman's and great with cooked meats or jacket potatoes. ( the recipes words not mine, but I agree! )

Sorry but this is in lbs & ozs, luckily my scales are too.

* 3lbs cooked beetroot - - peeled and chopped into small pieces
* 1. 1/2 lbs apples - - - - peeled and roughly chopped into small pieces
* 2 large onions ( red or white) -peeled and roughly chopped
* 1 tsp salt
* 1/2 lb demerera sugar
* 1/2 tsp ground ginger
* 1 pint malt vinegar
* squeeze of lemon juice

1. Mix all the ingredients together in a preserving pan or a large saucepan.
2. Bring to the boil and simmer gently, stirring occasionally for 45 mins
3. Put into warm sterilised jars whilst chutney is still hot and cover with lids.
4. Allow to cool and then label and store in a cool dark area. It will keep for several months, but once opened refrigerate.

Happy cooking and eating.

By the way I received my book ' Fruits of the Earth' from Amazon the other day it's really lovely with plenty of nice recipes (and photographs) to cover most kind of preserving, so very handy for us veg and fruit growers. Also you may be interested to know that the author Gloria Nicol also has a blog and website that sells 'Vintage' things and here is the link - (blog) (website)

I hope you find the recipes easy to follow, I know I did.

PS just thought I would add this Baked Beetroot recipe as well.


1) Place the beetroot's into double thickness of foil, make sure there is enough foil to bring up to seal the beetroots.
( unless they are very large leave whole and don't peel them at this stage)

2) Crush 4 garlic cloves ( again don't peel just give them a bash to crush them, so they are still whole but the taste is released) add them to the beetroot.

3) Add about a tablespoon of virgin olive oil and tablespoon of balsamic vinegar to the beetroot spoon it over the beetroot & garlic. seal the foil tightly so the beetroot almost steams in the oven.

4) Bake at around 190 for about an hour ( depending on size and number of beetroots) test with a sharp knife to see if the beetroot is cooked, if not leave for longer.

5) When cooked allow to cool and take the skin off the beetroots with a sharp knife and cut into either slices or chunks.

delicious as a baked veg with the dinner or left to go cold and have it with salad or in a cheese sandwich.

I kept mine in a kilner jar in the fridge for a week I left the juices and garlic in the jar as well.


Jo said...

The raspberry curd sounds delicious. Such a simple recipe too.

Maureen said...

Hi JO, yes it really is simple, if you try it give me your verdict.

Ellie Mae's Cottage said...

The beet root recipes sound delicous! I just harvested some beets yesterday so the recipes are timely. Thanks so much for visiting my blog and leaving such a kind comment regarding the passing of my father-in-law. Take care, Jackie

Maureen said...

Hi JACKIE, well I posted just in time, that was lucky that you have some beetroot harvested. It does take rather a lot of beets but it's worth it. I hope you enjoy the recipes.

Prospero said...

Hi Maureen. The idea of making preserves and the like is actually a marvelous idea. So too is dehydration and all manner of storing food in case of shortages. I think it really makes sense to plan ahead.

Pam said...

Can't wait to try out the raspberry curd recipe - thanks for posting it. The rasps are sitting in the fridge right now, just raring to go.
P x

Avis said...

I love using lemon curd, so the raspberry sounds like a good recipe to try. Thanks!

pamsenglishgarden said...

Hi, Maureen,
Thanks so much for the recipes. I particularly like the chutney one as it is in Ibs and oz ... the only way food is measured in the US. My preserving days are finished for this year, but I'll print the recipes out for next. Thanks again, Pam

Anna said...

Away from home at the moment but can't wait to try out the beetroot recipes when I return. Thanks Maureen :)

Maureen said...

Thank you all for the comments and I hope you enjoy the recipes. By the way anyone trying the Raspberry Curd recipe I thought I would add that I have just made my second batch (first one all eaten!) and I made it thicker this time, I'm not sure how, just cooked it for longer I guess ! anyway I thought the slightly runnier first batch and I mean slightly, was much easier to stir into plain yogurt and spoon onto ice cream. Both tasted as delicious, so it depends on how you want it I suppose.

Anonymous said...

Intend to try all three recipes, all sound really interesting, and delicious!

Ann Thomas said...

Just made the raspberry curd and can't wait for it to cool. Even hot it tasted amazing. Have to say I made it in a very old very thick cast iron pan that I have always used to make lemon curd and it was fine. Cooks slightly quicker than in a bowl.

Maureen said...

Hi Ann, so gald you have made the curd it is delicious and one of my favourite ways of using my raspberries up.

Erin said...

I emailed and asked for a link to the raspberry curd recipe...found it.