Blood Orange Curd
An easy all in one method to make tangy blood orange curd. Perfect for breakfast, spread on toast or scones. Also great as a filling for cakes.
Servings: 3 450g jars
Equipment
- fine grater
- lemon squeezer
- saucepan
- balloon whisk
- jam jars
Ingredients
- 4 blood oranges
- 4 large eggs
- 350 g 12oz caster sugar
- 225 g 8oz butter cut into small cubes
- 1 lemon
- 1 tablespoons cornflour US = cornstarch
Instructions
- Grate the zest from 4 oranges and place in a heavy-based saucepan. Squeeze the juice and set aside.
- Add 4 large eggs to the pan and whisk until the eggs are well broken up and mixed with the peel. Whisk in 350g (12oz) sugar and orange juice.
- Add 225g (8oz) butter to the pan. Squeeze the juice from the lemon, add 1 tablespoon cornflour and mix to a smooth paste then whisk into the pan.
- Place the pan over a low heat and cook gently whisking continuously until the butter melts and the mixture thickens. About 10-12 minutes.
- Remove from the heat and pour into warm sterilised jars. Cover with a waxed disc and seal while hot.
Video
Notes
Cook's Tips
- I cannot stress how important it is to cook the curd over a low heat and make sure if you are cooking with gas that the flame does not come up the side of the pan.
- You can reduce the butter by up to ⅓ for a slightly less rich curd. I like flecks of zest in my curd and it adds more flavour.
- For best results use a fine grater to remove the zest. I recommend a microplane zester.
- I used golden caster sugar to make mine (because generally, I prefer to use unrefined sugar in my cooking and that is what I had to hand) but you will get a brighter colour if you use white caster.
- Once cold store in the refrigerator. The curd will keep for several weeks unopened and 1 to 2 weeks open
- Freeze for up to 12 months