This beautiful, vibrant blood orange curd is gorgeous spread over hot crumpets or toast!
My favourite Winter fruit has to be blood oranges. Their beautiful ruby colour draws me in, but I also love the taste – they have a slightly sour edge that is not dissimilar to pink grapefruit.
They are especially lovely in fruit salads. Or simply on their own with some Greek yoghurt and a drizzling of honey.
The vibrancy of your curd will very much depend on the colour of your blood oranges, so please don’t be sad if your curd turns out paler than you anticipated.
This recipe is super easy, I promise. No double boiling or straining required!
How many jars of curd will this recipe make?
This recipe will give you two medium or three small jars of curd. I don’t recommend making bigger batches of curd simply because it doesn’t have the same keeping quality as other preserves, like jam for instance.
How long will the curd keep for?
The curd will keep well for up to one week in the fridge.
Do I need to sterilise my jars?
To sterilize the jars, all I do is wash them (and the lids) in very hot soapy water. Give them a good scrub, rinse them, shake off the excess water and place them in a very low oven (110C) to dry. Alternatively, you can put them in the dishwasher, then dry them off in a low oven (110C).
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Blood Orange Curd
- The zest and juice of three blood oranges
- 200 g caster sugar
- 3 large eggs beaten
- 115 g unsalted butter cubed
- Zest the oranges and squeeze the juice from them. You should get around 200ml of juice from the 3 oranges.
- Finely chop the zest.
- Place the orange zest and juice, sugar and butter in a heavy bottomed saucepan. Melt over a low heat until all the butter has melted and everything is smooth.
- Very slowly add the beaten egg, a little at a time, stirring the whole time. Make sure the heat isn't too high - the last thing you want is orange flavoured scrambled eggs!
- Once all the egg has been added, continue to stir over a low-medium heat until the curd thickens. How long it takes depends on the heat of your hob - mine took about 8 minutes.
- You'll know it's ready when the mixture easily coats the back of a spoon without running down.
- At this stage, take the curd off the heat immediately and pour into your your sterilized jars. The curd will thicken a little more as it cools.