Blood orange and saffron curd


February 1, 2016

Blood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works perfectly well with regular oranges, clementine's or tangerines. Just be patient with the stirring as it does take time. The reward is a silky smooth curd that is far superior than anything shop bought.


Grind the saffron to a powder, then pour over 1 tbsp of hot water

Pour the juice and zest into a pan, preferably stainless steel

Add the sugar and stir over a low heat until the sugar has dissolved

Add the butter and stir until melted

Add the saffron liquid

Add the yolks and then stir gently with a wooden spoon for approx. 20-30 minutes

The curd will be ready when it coats the back of the spoon and doesn’t fall off

Pour into your jars and seal

Store in a cool dark place or a fridge for up to a month

Once opened use within 2 weeks and store in the fridge


3 x 250ml sterilized jars

4-6 blood oranges depending on size

Large pinch of saffron

1 tbsp grated

250ml of juice sieved

300g caster sugar

200g unsalted butter cut into small cubes

8 egg yolks gently whisked


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