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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.
Course
Jams and preserves
Cuisine
British
Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
minutes
Servings
3
450g jars
Calories
1175
kcal
Author
Jacqueline Bellefontaine
Ingredients
4
blood oranges
4
large eggs
350
g
caster sugar
225
g
butter
cut into small cubes
1
lemon
1
tbsp
cornflour
cornstarch
metric
-
US cups
Instructions
Grate the zest from the oranges and place in a heavy-based saucepan. Squeeze the juice and set aside.
Add the eggs to the pan and whisk until the eggs are well broken up and mixed with the peel, Add the sugar and orange juice.
Add the butter to the pan. Squeeze the juice from the lemon, add the cornflour and mix to a smooth paste then add to the pan.
Place 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.
Notes
Once cold store in the refrigerator. The curd will keep for several weeks.
Nutrition
Serving:
1
jar
|
Calories:
1175
kcal
|
Carbohydrates:
143
g
|
Protein:
10
g
|
Fat:
66
g
|
Saturated Fat:
40
g
|
Cholesterol:
379
mg
|
Sodium:
620
mg
|
Potassium:
464
mg
|
Fiber:
5
g
|
Sugar:
133
g
|
Vitamin A:
2585
IU
|
Vitamin C:
112
mg
|
Calcium:
130
mg
|
Iron:
1.4
mg