This luscious and tasty Rowan Berries Orange Curd with a delightful bitter aftertaste is a great way to enjoy some vitamins during cold autumn days.
Hello, my friends! I hope you’re doing well despite Monday. After all, Mondays are not that bad with this positive and yummy Rowan Berries Orange Curd. On the other hand, it’s still Monday, and I am normally not an extremely talkative guy. This means it’s going to be a short post today. Don’t be so happy about this, though; please show some respect.
A couple of weeks back I introduced rowen berries (As a part of this Rowan Berries Apple Jam) to some of you. Some important things have happened since that. First of all, I found out that Rowan berries are in fact…a fruit. Still, if you browse the Internet, you’ll discover that both names are commonly used. Another thing is that thanks to Dawn I am now aware that Rowan berries are also well-known as dogberries in Newfoundland&Labrador and Nova Scotia. So, technically, as I currently reside in Nova Scotia, I should probably be using this name as well.
If you haven’t had a chance to pick some berries since my first time, probably it’s a good time now. It is considered that these berries are better to harvest after the first frosts as their bitterness reduces. But please hurry because birds are not going to wait for you. The good thing is that you don’t need a lot of these berries as they have a strong flavour. You can also place some berries in the freezer and enjoy them during autumn and winter. Please refer to my previous post to find out more information about the use of these berries.
This easy recipe is another great way to enjoy these berries…I mean fruit. Pairing them with oranges cuts the bitterness. Many people find that cooked berries have a cranberry aftertaste. Agreed. They also have something similar to the bitterness of grapefruit too, I think.
So, have a walk and the autumn forest, pick some berries, and make this Rowan Berries Orange Curd.
- 2 cup fresh or frozen Rowan berries (If you're using fresh, I'd recommend to freeze them overnight)
- 1/3 cup water
- 125 gr. butter
- 6 egg yolks
- 1 large orange (1/2 cup juice)
- 2/3 cup sugar
- In a small pan combine the berries and water, bring to a boil, then simmer for 10 minutes, occasionally pressing the berries with a spatula/spoon to break the skins and release the juice.
- Remove from heat. Strain the berries (Drain but reserve the liquid) through a sieve, smashing the berries with a spoon or spatula, getting as much juice and pulp as possible and discarding the skins (You can also add some, up to 1/4 cup of skins into the curd; it will give more bitterness and texture). You will need 2/3 cup of the juice and pulp. If it's not enough, add some reserved liquid. Combine 2/3 of the juice with the orange juice.
- In another, heavy bottomed pan melt the butter over medium heat.
- Add the juice, sugar, and egg yolks.
- Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-15 minutes or as desired.
- Remove from heat and completely cool. You can also whip it up in a blender, to make the curd extra smooth.