Triple Berry Curd

As usual, I’ve been watching a lot of British miniseries and television shows.  I finished all of these, and added The Forsyte Saga, Miss Marple, Foyle’s War, and Call the Midwife to the list.  I would be hard pressed to pick a favorite because they are all so good!

But it’s not just the shows that have caught my fancy. I also recently finished listening to the audiobook version of The Forgotten Garden and I’m currently in the middle of listening to the audiobook version of Fall of Giants, both of which are filled with lovely British accents and that most delightful tradition of taking tea.  In every British themed book and show there is always tea; and where there is tea, there are also scones.

Since I’ve been hearing a lot about scones and tea lately, what else could I do but bake a lot of scones to pair with my tea.  Makes perfect sense.  We are still loving our Lavender Scones and Maple Glazed Pumpkin Scones, but more recently I’ve been making Curd.
Curd, it tastes better than it sounds and it can be used for so many things.  This Triple Berry Curd is delicious when spooned onto a basic scone, biscuit, or muffin.   It is also perfect for stirring into plain yogurt for a healthy snack.  I have even used curd as a filling for cupcakes, cakes, and tarts.  I also love to spread cream cheese or goat cheese onto crackers or toast and top them with a spoonful of Triple Berry Curd.  The list could go on and on I’m sure.


The combination of Blueberries, Raspberries, and Marionberries in this Triple Berry Curd create a vibrant color and incredible flavor.  Since it is not berry season, I used frozen berries so that we could enjoy a fresh, bright flavor even during these last gray days of winter.  Now, if only I could invite Lady Mary to join me for tea . . .

Triple Berry Curd


1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
1 cup frozen marionberries, thawed
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
3 large eggs, lightly beaten
1 tablespoon butter


Place the the thawed berries in the blender and process until smooth.  Press blended berries through a fine mesh sieve positioned over a medium bowl.  Using the back of a spoon, press and scrape until you have at least 1 cup of puree.  Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, and eggs.  Stirring constantly with a whisk, bring to a boil over medium heat.  Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly.  Remove from heat and gently stir in butter.

Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving. Adapted from Cooking Light.

Do you have a favorite British Miniseries/Show?



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