Serves: Makes ~2 jars
Preparation and cooking time: ~40 minutes
Calories: ~54 per 1tbsp
Howdy folks, I was actually going to post something else completely different today but then I made this recently and I got all excited about it so I figured why not post this today instead. This is a continuation from my lemon curd post last year. I’d been wanting to make a non-lemon curd for so long and finally decided to give it a shot. It was a great success, though the flavour was surprising. I guess I was so used to lemon curd which always packs such an intense “punch your tastebuds” zing that I didn’t quite know what to expect from orange curd. I guess I was expecting something equally “zingy”. Ultimately, the orange curd was much more mild in flavour so I might be tempted to substitute in some lemon next time.
This certainly isn’t going to be the last curd I make. Next on my agenda I think I’ll try lime or grapefruit (lime should be particularly flavoursome) and once I’ve exhausted the main citrus families then I think I might try some other fruits. I wonder if one can make kiwi curd for example? Kiwis always seem so outrageously cheap here. You can buy a great tray of them for €1 and I must admit, I’m not a huge fan of them “as is” – they always make my tongue feel really weird, but still, if something is cheap and healthy, why not try and benefit from it, right?
Making the curd also gave me the perfect chance to use a Christmas present from my dear parents – a rather cleverly designed one-piece bain-marie, or double-boiler as some of you may know it as. I’ve only ever seen the incredibly cumbersome contraptions consisting of two or more pans all stacked up in a big tower but this model is wonderful. A one-piece pan, with a small spout on the side, enabling you to fill the cavity underneath with water. Attached to the top is a deep bowl in which you can melt chocolate, make curds or delicate sauces, and then stick the whole thing in the sink when you’re done and wash it as you would a normal saucepan – so handy!
Well, I hope you all have a fantastic saturday, and indeed, a great weekend in general. Happy eating, and I’ll be back in a few days with something savoury… or something sweet… I haven’t quite decided yet!
[learn_more caption=”Video Recipe” state=”open”][/learn_more]
- 180g Caster Sugar
- 120g Butter
- 4 Eggs
- ~3 Oranges
You’ll also need
- Some canning jars
- Start off by grating the zest from the oranges, taking care not to grate up the white pith. Mix the grated zest with the sugar and then set aside. Squeeze the juice from the oranges, and then strain to remove any pulp and seeds. Transfer to a bowl with the eggs and whisk well, before adding in the zest and sugar and blending together.
- Wash your Canning Jars thoroughly and preheat your oven to 180 degrees Celsius. Place the jars – and lids, if heat-proof – into the oven and allow to sterilise for 15 minutes while you prepare the curd.
- Place the sugar, zest, egg and juice mixture into a small pan in a water bath (or dedicated bain-marie). Place the bain-marie onto a medium heat and add the butter. Heat the curd through, stirring gently. Make sure the water underneath does not boil or dry up. Once the butter has dissolved the curd will slowly start to thicken up. Continue to stir slowly until the curd has a thick, smooth, custard-like consistency which will coat the back of a spoon.
- Pour into the still warm canning jars and seal. Allow to cool before transferring to the refrigerator to finish fully setting. The curd will last about one month – serve on bread or as a cake filling and enjoy.