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    Home » Recipes » Jams and Spreads

    Pomegranate Curd - Easy Fruit Curd Recipe with Pomegranate

    Published: Dec 24, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Ever find yourself tired of the same old lemon or lime curd? Or maybe looking for a recipe for that pomegranate you impulse bought? Well, this is the solutions! Try an easy pomegranate curd - beautifully deep purple and packing a tart punch!

    Spoonful of glossy purple pomegranate curd.

    Ingredients for Pomegranate Curd

    This recipe calls for four ingredients:

    • Pomegranate juice - you can use fresh pressed juice from pomegranates (you'll need about 2 good sized pomegranates to get 1 cup of juice). Or, you can use store bought pomegranate juice - just be sure this is fresh, not from concentrate and not sweetened.
    • Pomegranate molasses - this is essentially just heavily reduced pomegranate juice, emphasising the natural sweetness of the fruit without additional refined sugar. Its
    • Eggs - you'll need two yolks and one whole egg.
    • Port - this is technically optional, but will help to enhance the flavour. Port pairs well with pomegranate accentuating the flavours.
    Ingredients for making pomegranate curd with fresh pomegranates.

    Note on Juicing Fresh Pomegranate

    So if you've come upon this recipe because you're looking to use up some impulsive pomegranate purchases, you're in luck! This is exactly why I made pomegranate curd in the first place. Every year around this December, you can start to find beautiful looking large pomegranates in British supermarkets. I can't help but buy a few, but I almost never have a firm idea for pomegranate recipes when I get them...

    Now, I've been hooked on pomegranate juice for years - its sold by street vendors throughout the Middle East and is a massively underappreciated juice! But, I'm not going to lie, squeezing pomegranate juice yourself is not the most obvious straightforward process.

    Steps for Juicing Pomegranate

    1. First you need to remove the seeds from the pomegranate. This can be a bit messy, but do your best to collect the juicy little ruby morsels into a bowl of a food processor or blender.
    2. Using a food processor or blender, pulse these a few times - the blades will help smash the juice from the seeds, but won't grind the seeds themselves.
    3. Then strain these using a fine sieve
    Pomegranate seeds collected in a bowl with a wooden spoon.
    Juiced pomegranate in a blender.
    Straining pomegranate juice by pressing juice through a fine sieve to separate from the seeds.

    Easy Process for Pomegranate Curd

    Curds can't get much easier! Though they do require a bit of whisking.

    Simply put the juice, port, egg and yolks along with the molasses into a saucepan. Whisk these together over a medium heat until simmering.

    Continue to whisk for about 25 minutes until the mixture coats the back of a spoon. Then remove from the heat and allow to cool.

    All ingredients for curd in a saucepan.
    After thickening, curd transferred to a bowl to cool.

    A couple quick tips:

    • You don't have to whisk absolutely constantly, but you don't want the curd to catch on the bottom of the pan and burn. So, you should keep an eye and more or less lightly whisk continuously.
    • Don't worry if it looks a bit runny - it won't thicken up as thoroughly as a custard while in the saucepan on heat. Most of the thickening will come as it cools.

    Ideas for Using Pomegranate Curd

    So now that you've made this curd, you might be thinking 'what do I do with it?!' A couple of ideas:

    • Use with scones for an afternoon treat or festive tea party.
    • Mix a few tablespoons with pastry cream to form a pomegranate custard - this can then be used to fill choux buns such as profiteroles or eclairs, or make a simple custard tart (if you need a crust recipe for a tart try my easy all butter crust).
    • Spread on toast or mix into yoghurt for a nice pomegranate twist to a simple breakfast!

    FAQs for Pomegranate Curd

    How long does pomegranate curd keep?

    Stored correctly, pomegranate curd can last for a couple of weeks. Simply store in a jar (or covered bowl) in the refrigerator.

    You can also freeze pomegranate curd. Ensure that you place this in a freezer safe container and allow the curd to cool first. Then store in the freezer for up to three months. Defrost overnight in the refrigerator before use.

    I can't tell if my pomegranate curd is thick enough, how do I know its done?

    Look for the mixture to coat the back of a clean spoon - it should hold a nice thin but obvious layer. The classic trick to proving this 'coating' counts as done is to draw a line across the layer of curd with your finger. Take care as the mixture will be hot. If you swipe a small line down the coating, the mixture should stay put either side and not be so runny that it refills the line you created.

    Jar of pomegranate curd with fresh pomegranate in the background.

    If you like this recipe, try some more fruit curds and jams:

    • Lime Curd
    • Small Batch Strawberry Jam
    • Cherry Jam
    • Blackberry and Bay Jam
    Spoonful of glossy purple pomegranate curd.

    Pomegranate Curd

    Liz Mincin
    An easy recipe for pomegranate curd. Made without refined sugars, this curd is a fun change to typical citrus flavours. A deep ruby coloured spread, perfect with a scone or on toast.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Course Condiment, Dessert
    Cuisine American, British
    Servings 16 tablespoons
    Calories 37 kcal

    Ingredients
     
     

    • 1 cup pomegranate juice either fresh squeezed from a couple of pomegranates or store bought unsweetened, not from concentrate
    • ¼ cup pomegranate molasses
    • 2 egg yolks
    • 1 whole egg
    • 2 tablespoon port optional

    Instructions
     

    • Place your ingredients in a saucepan over a medium heat and whisk together until smooth. Bring to a simmer.
    • Continue heating and whisking for about 25 minutes while the mixture thickens. Look for the curd to coat the back of a spoon to indicate that this is done.
    • Then remove from the heat and transfer to a bowl or jar to cool at room temperature, before storing in the refrigerator.

    Notes

    See the blog post for images and further tips.

    Nutrition

    Calories: 37kcalCarbohydrates: 6.5gProtein: 0.7gFat: 0.9gSaturated Fat: 0.3gCholesterol: 37mgSodium: 8mgPotassium: 120mgSugar: 5gCalcium: 16mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Rebecca

      March 13, 2023 at 5:31 pm

      Please clarify for me. Do I use the pomegranate juice to make the molasses or do I need to use both the juice and molasses in the recipe?

      Reply
      • Liz Mincin

        March 15, 2023 at 3:59 pm

        For this recipe, you'll use both pomegranate juice and pomegranate molasses. No need to make your own pomegranate molasses - hopefully this is available near you or usually I'm able to find it on Amazon.

        Reply
    2. Caroline

      March 12, 2023 at 5:05 pm

      5 stars
      Thanks Liz! This came out super tasty. Mine turned more of a purplish brown than a ruby red, probably because pomegranate season is over here and I had to use bottled pomegranate juice :/. But it still tastes great swirled in a cheesecake!!

      Reply
      • Liz Mincin

        March 15, 2023 at 3:58 pm

        I'm so glad you enjoyed it!! Haha - oh no!! Yes, there can definitely be colour variation depending on fruits and juices - taste is the main thing though 🙂 swirled in cheesecake sounds absolutely fabulous!

        Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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