Spread it, cook it, lick it. This blood orange curd can be used in so many different ways and whilst the blood oranges are in season, it’s worth making the most of their sweet and colourful nature. They vary in colour dramatically from slightly redder oranges to dark purple, however this doesn’t show through in the end.
Blood Orange Curd
Makes one large jar, will keep in the fridge for up to 2 weeks
- Grated rind of 5 oranges
- 200ml freshly squeezed blood orange juice
- 150g castor sugar
- 150g butter
- 5 egg yolks
- 1 egg
- Simply put all the ingredients in a saucepan and stir continuously over the lowest heat possible. Heat gently until the liquid coats the back of your spoon, this should take about ten minutes.
- Strain into a jam jar and leave to cool before storing in the fridge.
Spread on toast, place in cakes, eat out the jar!