Blood Orange Curd
My Blood Orange Curd is smooth, creamy and so easy to make. The simple method of making this curd produces rich, silky-smoothcurd.
Servings 1 500ml Jar
- 8 egg yolks See Note 1 and 2
- 1 cup (220 g) superfine/caster sugar See Note 2
- 1/2 cup (125 g) unsalted butter
- 4 tsp finely grated blood orange zest, loosely packed See Note 4
- 200 ml (3/4 cup + 1 tsp) strained blood orange juice
Add the egg yolks and sugar to a medium-size bowl - See Note 2.
Whisk the egg yolks and sugar together until well combined.
Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – See Note 3. Add the butter, zest and juice to the pan.
Place the saucepan over medium heat and, using a whisk, stir constantly until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat. Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming. Transfer to sterilised jars (See Note 5) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.The Blood Orange Curd will keep for 1 – 2 weeks if well sealed and refrigerated.
When separating the eggs it is important to remove as much of the white as possible so that it does not leave white specks in the curd.
Do not add sugar to yolks and leave to stand. The sugar changes the chemical structure of the eggs and “cooks” the yolk. So, once you add sugar to the yolks, be sure to mix right away for a smooth and creamy result.
- Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- The number of blood oranges you use may vary, depending on how much juice they contain.
- Choose small glass jars with an airtight lid. Wash the jars and lids either in the dishwasher or with hot soapy water and rinse well. Place the jars into an oven which has been preheated to 130 Degrees C/270 Degrees F. Place the jars into the oven for at least 20 minutes. Remove the jars and leave to cool a little before adding the curd. The jars and curd should both be slightly warm.
- The Nutritional Information is based on one whole jar, which equates to about 500ml/2 cups of blood orange curd.
Calories: 2149kcal | Carbohydrates: 228g | Protein: 25g | Fat: 131g | Saturated Fat: 72g | Trans Fat: 4g | Cholesterol: 1806mg | Sodium: 86mg | Potassium: 605mg | Fiber: 1g | Sugar: 217g | Vitamin A: 5346IU | Vitamin C: 111mg | Calcium: 250mg | Iron: 5mg