{"id":6545,"date":"2016-08-31T06:00:10","date_gmt":"2016-08-31T12:00:10","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=6545"},"modified":"2019-01-01T18:27:46","modified_gmt":"2019-01-02T01:27:46","slug":"pressure-cooker-raspberry-curd","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-raspberry-curd\/","title":{"rendered":"Pressure Cooker Raspberry Curd"},"content":{"rendered":"

\"Pressure<\/p>\n

Rich, creamy, tart\u00a0Pressure Cooker Raspberry Curd is quick and easy to make. A flavorful\u00a0addition to your favorite dessert, breakfast or even toast.\u00a0<\/em><\/p>\n

If you’ve never tried lemon curd, you’ve been missing out. My Pressure Cooker Meyer Lemon Cheesecake<\/a> is one of my most\u00a0popular recipe, as are my Lemon Bar Cookie Cups<\/a>. I thought it would be fun to change up the lemon and make a raspberry curd.\u00a0<\/p>\n

\"collage<\/p>\n

Making\u00a0Raspberry Curd in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Raspberry Curd!<\/div>\n

Cooking the raspberries\u00a0in the pressure cooker briefly softens the fruit making it easy to separate the juice from the seeds.\u00a0I used a food mill to remove the seeds, but you could use a fine mesh strainer as well.<\/p>\n

Using\u00a0the saute function you can quickly thicken the raspberry curd right in the pot. You could also use Mary A Brecht’s popular technique<\/a> and cook the curd in jars on a rack in the pot.<\/p>\n

\"Rich,<\/p>\n

I swirled\u00a0my\u00a0Pressure Cooker Raspberry Curd into mini cheesecakes. (I’ll post that recipe on Barbara Bakes on Monday.) I also spread the raspberry curd on toast, and whole wheat waffles<\/a>.<\/p>\n

The recipe makes enough to fill three 8 ounce\u00a0jars. I put two jars in the freezer to save for more fun desserts another day.<\/p>\n