"Curd will thicken substantially as it cools. There's no need to strain it, unless you somehow ended up with a few lumps, which you shouldn't. It keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold."
1/2 cup freshly pressed huckleberry juice, strained
1/2 cup granulated sugar
5 tablespoons unsalted butter, room temp/soft
Paste from 1/3 vanilla bean
2 large egg yolks, preferably room temp
1/8 teaspoon fine-grain sea salt
1 1/2 teaspoons good-quality balsamic vinegar
Place huckleberries in small saucepan with 1/4 cup of the sugar. Stirring and pressing constantly, heat over medium until berries release juices. Press through a fine stainer. Throw away solids, reserve huckleberry juice, and let cool for at least ten minutes.
Cream the butter in a medium, stainless-steel bowl. Add the remaining sugar and vanilla-bean paste, and beat until fluffy and light. Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition. Stir in the salt, and then gradually add the juice and vinegar — working the juice in as you go.
Rinse out the small saucepan you used earlier and fill 1/3 of the way full with water. Bring to a simmer, and place your stainless steel bowl of curd on top of it. Stir constantly, heating the curd slowly enough that the sugar has time to dissolve (about ten minutes). Pull the curd from the heat when it is just thick enough to coat your spoon —around 166F degrees — keep in mind, the temperature will continue to climb up a bit. Makes 1 1/2 cups.
Photo And Recipe: Courtesy Of Heidi Swanson/101 Cookbooks