Pomegranate Curd - Easy Fruit Curd Recipe with Pomegranate

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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!

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.

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

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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.

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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

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

• Lime Curd
• Small Batch Strawberry Jam
• Cherry Jam
• Blackberry and Bay Jam