Winter just got a whole lot better with this creamy, rich pomegranate curd recipe. Pomegranate curd makes a create treat to pair with scones, muffins, biscuits, and shortbread.
The last time I made pomegranate curd… it was more of an experiment on how hard I could make things for myself. (In case you are wondering, the answer is very hard.) While I loved the overall flavor of the pomegranate curd, I wasn’t happy with how laborous it is to make and wanted something that didn’t involve pomegranate arils. Something more like a traditional curd.
So for both our sakes, I made pomegranate curd 2.0. It’s creamier (obviously) and still have a rich flavor, plus it has a beautiful rich reddish color that I adore. You could always add some food coloring for a more intense color, but I love it just the way it is.
Pomegranate curd is unlike most other curds in that the richness of the curd is so much more promenant. I love pairing it with scones and muffins for a nice morning treat, but it is also great with just about everything you pair it with.
For a nice twist, you can add other flavors in your curd such as cardamom, ginger, cinnamon, honey, and different types of citrus.
I was inspired by the blackberry curd Sarah from The Sugar Hut made for her Victoria sponge cake and used that as my basis for the first version of this curd. It came out insanely rich and creamy and tastes incredible on a slice of cake or toast.