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Blood orange curd
Pretty pastel salmon pink blood orange curd is so easy to make in the microwave, and ideal for using blood oranges during their all too short season.
Servings: 40 tbs
Ingredients
- ½ cup unsalted butter - 115g
- zest of 3 blood oranges - finely grated
- 1 cup blood orange juice - 240 ml
- 1? cups caster sugar - 260g
- 3 eggs - beaten
Instructions
- Place all the ingredients into a microwave safe bowl and cook on full power for 6 minutes.
- Whisk thoroughly after every minute of cooking time until the curd has thickened - and will thickly coat the back of a spoon.
- Strain through a sieve into small sterilised jars. Seal.
Notes
- The curd will keep in the fridge for up to one month or freeze well.
- It is much easier to zest the oranges before you juice them.
- To get more juice from the oranges roll them on the worktop before squeezing, under the heel of your hand with a medium pressure.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 53kcal | Carbohydrates: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 5mg | Potassium: 16mg | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 3mg | Iron: 0.1mg