Lingonberry curd
1 jar
30 minutes
Ingredients
- 250 g lingonberries
- 2 egg yolks
- 140 g Dansukker Jam Sugar
- 2 pinches gingerbread spices
- 25 g butter at room temperature
Press the lingonberries through a fine-meshed sieve. Beat the egg yolks and fold into the lingonberries. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan.
Add the jam sugar and gingerbread spices and simmer while stirring for 2-3 minutes.
Remove the saucepan from the heat and add the butter in stages while continuing to whisk. Place the saucepan in a bowl of cold water and beat with an electric whisk until the lingonberry curd has cooled.
Pour into a warm, thoroughly-cleaned jar. Keep refrigerated.
The recipe was made by
