preserves and condiments: Latest Entry

Gooseberry curd

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A delicious alternative to lemon curd - for toast, scones, tarts, berries, meringues or whatever you fancy.  This recipe is based on one by Marguerite Patten.  It uses more sugar than more ‘modern’ recipes, but this means it should last several months as opposed to several weeks.  I don’t enjoy agonising over whether to eat something possibly past its safety limit, so prefer to use the extra sugar.  And it tastes great.  


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Culinary Anthropologist