Granny’s Quick Blood Orange Curd

I love Blood Oranges so when I came across a bag of them in the supermarket the other day I pounced on them as I rarely see them compared to years ago! I knew I had to make them into Granny’s Quick Blood Orange Curd, a variation of my Granny’s Quick Lemon Curd! A lovely reader had also recently enquired as to how she could adapt my Lemon Curd recipe to use oranges and without having tried I couldn’t give a definitive answer. So now I can!

If you’ve never made your own fruit curd before then you’ve been seriously missing out as it is so superior to anything you can buy in the supermarket. Plus my recipe is made in about 5 minutes as there’s no sieving, double boiler or endless stirring involved. In fact another lovely reader said about my Granny’s Quick Lemon Curd “you’d be a Muppet not to make it”. I couldn’t agree more! 

Can I make Granny’s Quick Blood Orange Curd with plain oranges?

Oranges vary a lot in their flavour unlike lemons. If your oranges are very tasty and acidic then I would say yes but if their flavour is on the mild side then I would substitute a tablespoon of orange juice for lemon juice to boost the flavour.

Can Granny’s Quick Blood Orange Curd by made in a Power Blender?

Yes, find the full instructions in the notes part of the recipe.

When are Blood Oranges in season?

Blood oranges are in season between December and May depending on the variety so make the most of them while you can!

How long does homemade curd keep for?

Any homemade fruit curd will keep in the fridge for a few weeks provided you use sterilised jars. As this recipe makes 300 mls it is usually long gone before there is any danger of it spoiling.

Apart from spreading how else can I use fruit curd?

There are so many uses for fruit curd apart from spreading on toast, scones etc. It’s great stirred into plain Greek yogurt for an easy breakfast or dessert. You can add it to cake batter or use it to sandwich cakes. You can use it in puddings and tarts, top pancakes with it. The world is your oyster! Check out the following recipes for using fruit curd:

• Lemon & Elderflower Curd Cupcakes 
• Blueberry Breakfast Parfait with Greek Yogurt & Lemon Curd 
• Clementine Curd Bread & Butter Pudding – Kavey Eats 
• Sensational Strawberry Pavlova – Farmersgirl Kitchen
• Chocolate Cake Waffles with Lemon Curd & Strawberries – Tin & Thyme

What other fruit curds can I make?

I do hope you try my Granny’s Quick Blood Orange Curd which to me is like a cross between lemon curd and marmalade so particularly fab for breakfast spread on toast! For more fruit curd inspiration do check the following recipes:

• Granny’s Quick Lemon Curd – Fab Food 4 All
• Easy Lemon & Elderflower Curd – Fab Food 4 All
• Blackberry Curd – Fab Food 4 All
• Cranberry Curd – Fab Food 4 All
• 5 Minute Lime Curd (power blender recipe) – Fab Food 4 All
• Quick Banoffee Curd (Banana & Toffee Curd) – Fab Food 4 All

Easy Cranberry Curd with Power Blender option – Fab Food 4 All
Easy Blackberry Curd – Fab Food 4 All
Grapefruit Vanilla Curd – Unami Girl 
Rhubarb Curd – Vikalinka 
Passion Fruit Curd – The Flavor Bender 
Easy Blackcurrant Curd – BakingQueen74 

 

 

 

 

 

 

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A post shared by Camilla (@fabfood4all) on Feb 15, 2019 at 6:55am PST

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Granny’s Quick Blood Orange Curd with Power Blender option

Granny’s Quick Blood Orange Curd is made in 5 minutes and doesn’t involve sieving, double boilers or endless stirring unlike most recipes. I don’t think you can beat my granny’s recipe for taste or speed! Power Blender instructions also included!

Course Snack, teatime

Cuisine British

Keyword blood orange, curd, preserve

Prep Time 6 minutes

Cook Time 4 minutes

Author Camilla Hawkins

Ingredients

• 200 g caster sugar or granulated
• 2 blood oranges
• 55 g unsalted butter cut into large cubes for quicker melting
• 2 large eggs beaten

Instructions

1. Remove the wax from the oranges by placing them in a sieve and pouring over boiling water. Then use a potato scrubber and scrub under cold running water. Then dry.
2. Zest and juice the oranges (mine yielded 100 mls juice).
3. Place the sugar, butter, juice and zest in a pan over a low heat.
4. Stir until the sugar has dissolved and butter melted.
5. Whisk in the beaten egg over a medium heat and bring to the boil.
6. Boil for one minute, whisking continuously or until the mixture coats the back of a spoon (it will thicken further on cooling).
7. Pot up into hot sterilised jar/s (see notes).
8. Makes about 300 mls of curd.
9. Store in the fridge where it will keep for a few weeks.

Recipe Notes

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. 

To make in a Power Blender put the orange juice, eggs, orange zest and caster sugar into the Power Blender in that order. Then gradually turn the speed up to maximum and blend for 5 minutes (it will heat up in this time). Turn the speed back down to 6 and gradually add the cubed butter. Then blend for a further 30 seconds and pot up as above.`