If you ever feel like making some, this is the recipe I use for raspberry curd. It comes from "Luscious Berry Desserts" by Lori Longbotham. Great book!
Raspberry Curd
Makes about 1 1/2 cups
"A curd is like a custard made with butter rather than milk, and this one is creamy, sweet, rich and tangy from the berries and lemon. Use the berries of your choice here, depending on what you will be using it for. But for me, strawberries are too watery for good results and blueberries are too purple. I sometimes make a triple batch of this in a Dutch oven, A potato masher makes quick work of mashing the berries."
1 stick unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp. lemon juice
Melt butter in large saucepan over medium heat. Add berries, egg yolks, sugar and salt and cook, mashing berries and stirring frequently at first and then constantly at the end, until thickened, about 10 minutes.
Pour mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temp; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Chill, covered, until ready to use, or up to 1 month.
Q