<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/ffb334f8-185f-47a0-800b-47855360bf4d/77ABC38B-89EB-4079-A080-8510BCBA465A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.talton-mill.co.uk/old-seasonal-recipes.htm" href="http://www.talton-mill.co.uk/old-seasonal-recipes.htm" style="font-size: 11px;">www.talton-mill.co.uk</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.talton-mill.co.uk/old-seasonal-recipes.htm"><table background="undefined" bgcolor=""><tr><TD height="35" class="italic" colspan="3">Blackcurrant Curd</TD></tr></table></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.talton-mill.co.uk/old-seasonal-recipes.htm"><DIV> Cooking Time: 25 mins</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.talton-mill.co.uk/old-seasonal-recipes.htm"><DIV> Makes about one big jam jar full</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.talton-mill.co.uk/old-seasonal-recipes.htm">450g blackcurrants 450g cooking apples, peeled and chopped 225g unsalted butter (for each 450g fruit purée) 4 large eggs (for each 450g fruit purée)<BR /><DIV> 450g caster sugar (for each 450g fruit purée)</DIV> First make the blackcurrant purée. Put the blackcurrants and apples in a pan with a drop or two of water and cook slowly until softened. Don't worry too much about de-stalking as they are now passed through a nylon sieve. Measure the purée and assemble the unsalted butter, eggs and caster sugar, following the guidelines above. Put the purée into a double saucepan or a bowl over a pan of simmering water. Add the butter and sugar and dissolve. Beat the eggs lightly, strain into the mixture and stir until it thickens. Do not allow it to boil as it could curdle. When thick, pot and store. Eat within 3 months and keep in the fridge once opened.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/77ABC38B-89EB-4079-A080-8510BCBA465A/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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