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–+ servings
2 sealed jars of blood orange curd with a blood orange cut in half on the side.
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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 1175kcal
Author Jacqueline Bellefontaine

Ingredients

  • 4 blood oranges
  • 4 large eggs
  • 350 g caster sugar
  • 225 g butter cut into small cubes
  • 1 lemon
  • 1 tablespoon 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: 1jar | Calories: 1175kcal | Carbohydrates: 143g | Protein: 10g | Fat: 66g | Saturated Fat: 40g | Cholesterol: 379mg | Sodium: 620mg | Potassium: 464mg | Fiber: 5g | Sugar: 133g | Vitamin A: 2585IU | Vitamin C: 112mg | Calcium: 130mg | Iron: 1.4mg