Blood orange and saffron curd

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.

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 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

1

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

2

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

3

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

4

Add the butter and stir until melted

5

Add the saffron liquid

6

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

7

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

8

Pour into your jars and seal

9

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

10

Once opened use within 2 weeks and store in the fridge

Ingredients

 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

Directions

1

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

2

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

3

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

4

Add the butter and stir until melted

5

Add the saffron liquid

6

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

7

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

8

Pour into your jars and seal

9

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

10

Once opened use within 2 weeks and store in the fridge

Blood orange and saffron curd

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