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
Ingredients
Directions
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