Blueberry Curd (Vegan Recipe)

Remember my Lemon Curd recipe last week? Well, I had some left over blueberries so I thought I'd do a bit of a curd experiment. I love how this turned out, it's sweet, tangy and rich. It's glorious, deep red colour puts me in the mood for Christmas. I made some beautiful blueberry tarts using it during the week too. I just need to perfect my pastry and I'll share my tart recipe with you guys too!

Ingredients:

2 cups blueberries
1 & 1/2 cup lemon juice
The zest of 2 lemons
1/2 cup sugar
3 tbsp Cornflour
2 tbsp Coconut cream
2 tbsp dairy free butter/margarine
1/4 tsp salt



Method:

1. In a saucepan, heat the lemon juice, sugar, zest, salt and blueberries.
2. Gradually sift in the cornflour while constantly stirring.
3. When the blueberries turn to mush and the mixture is thickened and bubbling, add the coconut cream and butter/margarine. Turn down the heat to a simmer.
4. Continue to heat until the mixture coats the back of the spoon. Turn off the heat
5. Pour part of the mixture into a fine metal sieve and press through into a heat proof bowl. Continue to do with with the whole mixture.
6. Add the sieved mixture to a heat proof container to cool. Refrigerate once cooled.