This is a yummy thing to have in the cupboard over Christmas! Orange Curd, yum yum! Okay, I had never made curd before, or even eaten it for that matter but I decided to give it a go anyway. I thought it would be handy over Christmas on top of scones, with a mince pie instead of cream, at the base of frangipane tarts, between a layer of cake.. the opportunities seemed endless!
I decided to make orange curd instead of the traditional lemon curd as I wanted to add some Christmas spices, and I thought that they would go better with orange. I added in one lemon though for some extra zing. It did taste really delicious when it was done, the flavours were great.
This is very very easy to made. I read on-line that blending all ingredients before adding them to the pot prevent curdling, and it was true. This takes no time at all to make, and makes nice little gifts for those who appreciate a nice pot of curd! Perhaps you could splash out on some nice ribbon.. I could only find some twine left over from my mum’s Plum Pudding and so it looks a little
Ingredients (for 5 jars):
450ml freshly squeezed orange juice (About 4 large oranges and I added a lemon in too)
Zest of four oranges
7 large eggs
1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1/2 tsp ground clove
1. Cream butter and sugar. Mix in eggs. Mix in juice. Mix in spices. (You can add in more spices to your taste if you like).
2. Heat over a low heat in a heavy bottomed pot for about 5 minutes until smooth, stirring continuously.
3. Now raise the heat to medium (never boil) and let thicken which will take about 10 to 15 minutes. Stir it the whole time. When the curd coats the back of your spoon it’s done. This is where I freaked out as I didn’t realise that it thickens further as it cools, so don’t worry too much at this point. Don’t expect it to be the finished consistency while still hot in the pot.
4. Take off the heat and pour in to sterilised jars. Let cool, then cover the top of the jar in a little cling film (apparently this helps avoid a skin forming) and put on the lids when cool.
5. Keep in fridge and it should keep around 2 to 3 weeks.