Egg Free Strawberry Curd

Text and Photo by Jac Kyles Baker 

Makes  1/2 cup

Ingredients

1/2 cup strawberry juice, from fresh or frozen strawberries

1/3 cup granulated sugar

4 TB butter, cubed

2 tsp powdered sugar

2 TB sweetened condensed milk

Preparation

Place cornstarch in a small bowl.  Add 2 TB of strawberry juice to cornstarch.  Stir to make a smooth slurry.

Stir remaining strawberry juice and sugars together in a large glass or ceramic microwave safe bowl.  Microwave on HIGH for 1 minute.

Carefully remove bowl from the microwave.  Stir cornstarch slurry into bowl.  Microwave on HIGH for 3 minutes.

Carefully remove bowl from the microwave.  Add cubed butter into the cranberry mixture, about 1 TB at a time, briskly whisking after each addition of butter.  Stir in evaporated milk. 

Pour curd into a clean, dry glass jar to cool.  Seal with lid and store in the refrigerator.