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!
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
- 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 running water. Then dry.
- Zest and juice the oranges (mine yielded 100 ml).
- Place the caster sugar, unsalted butter, juice and zest in a pan over a low heat.
- Stir until the sugar has dissolved and butter melted.
- Whisk in the beaten egg over a medium heat and bring to the boil.
- Boil for one minute, whisking continuously or until the mixture coats the back of a spoon (it will thicken further on cooling).
- Pot up into hot sterilised jar/s (see notes).
- Makes about 300 ml of curd.
- Store in the fridge where it will keep for a few weeks.
Video
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.`