When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.
The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!
Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.
Ingredients: Makes Three 220g Jars
- 6 Egg Yolks
- 300ml Freshly Squeezed Orange Juice
- Zest from 3 Oranges
- 250g Caster Sugar
- 2tsp Corn flour
- 120g Butter
Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.
Continue heating the mixture, stirring constantly for around 20 minutes.
Mix the cornflower with 1tsp of water and add to the curd mixture
Cook for a further 5 minutes
Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.
Stir in the butter until it has completely melted and combined with the curd
Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.
The curd will keep in the fridge for around 2 weeks.