Comments on: Pressure Cooker Raspberry Curd

By: Sheryl Loyd

Sheryl Loyd — Mon, 30 Mar 2020 16:40:58 +0000

In reply to Somari. I didn't read the comments before hand but will probably leave the seeds and blend next time. It was very time consuming to remove them. Delicious for raspberry lovers like me. Thanks.

By: Kelsey

Kelsey — Wed, 11 Apr 2018 07:12:34 +0000

In reply to CYNDEE. With the eggs and butter I would imagine not. Freezingshould work.

By: debora Cadene

debora Cadene — Sat, 10 Mar 2018 11:55:27 +0000

In reply to Susan.

Hey Susan…I was just wondering if you tried using frozen fruit to make this curd and if it turned out? Did you make any changes.
Thanks bunches,
Debbie.

By: Barbara Schieving

Barbara Schieving — Tue, 18 Jul 2017 18:48:37 +0000

In reply to Somari. I haven't tried it, but that shouldn't be a problem.

By: Somari

Somari — Tue, 18 Jul 2017 13:04:13 +0000

Can I make this without butter?

By: CYNDEE

CYNDEE — Wed, 22 Mar 2017 15:27:58 +0000

CAN THIS CURD BE “CANNED” AND PRESERVED FOR USE LATER?

By: Barbara Schieving

Barbara Schieving — Thu, 16 Feb 2017 01:54:43 +0000

In reply to Betsy. Hi Betsy - yes, you shouldn't have a problem when reducing the sugar.

By: Betsy

Betsy — Thu, 16 Feb 2017 01:45:10 +0000

I love raspberries and would love to try this. Would it be possible to make it with less sugar?

By: Barbara Schieving

Barbara Schieving — Wed, 25 Jan 2017 23:23:01 +0000

In reply to Traci. Thanks Traci! That does sound like a delicious treat.

By: Traci

Traci — Wed, 25 Jan 2017 19:58:52 +0000

In reply to Traci. Cooking it longer on the sauté function, not pressure. Thanks again!!