The Boy and I get our fresh fruit and vegetables delivered every week from Abel & Cole. Using up the vegetables is easy & in summer we eat a lot of fruit, but in winter we just aren’t very good at getting through all the fruit. Over the last couple of months we have got oranges, blood oranges or satsumas every single week and we’ve clearly got very tired of them because they’ve been building up in the fruitbowl. I hate wasting food, so this week I decided to experiment with a few different recipes to use up as many of them as possible.
The usual method for preserving a glut of oranges is marmalade, but if I’m honest I’m not a big fan. However I am a huge fan of lemon curd, so my first idea was to adapt a simple lemon curd recipe to create an orange curd. When I looked at my fruit bowl I had about 4 blood oranges lurking in the pile that looked a little past their best so I thought I’d use these up first.
While researching methods I could see that most recipes mixed the curd in a bowl over a pan of water, most strained the mixture through a sieve, and then some called for the mixture to be poured into sterilised jars while hot and others just instruct for the mixture to be left to cool in the bowl. I decided to use Dan Lepard’s easy lemon curd recipe from Short & Sweet. The recipe takes a bit of a shortcut and mixes the curd directly in a saucepan, the mixture is then strained and left to cool. I put most of the mixture into a sterilised jar while hot and what was left over I let cool and put into tupperware in the fridge, I just have to make sure I use this batch first.
Obviously as soon as it had cooled enough, I spread it on toast to try it. The initially the taste is sweet, rich and buttery and then the sharpness from the blood orange cuts through it. My blood oranges weren’t even that fresh and flavour is still fantastic. If you made this when the oranges were fresher it would be even more zingy.
I’ve got a few other orange preserving recipes to try this week, so if you like citrus, keep checking back!
Easy Blood Orange Curd
Adapted from Dan Lepard’s East Lemon Curd from Short & Sweet.
Makes about 400-450g.
5 large egg yolks
1 large egg
finely grated zest of 3 blood oranges
125ml blood orange juice
150g caster sugar
225g unsalted butter, cut into small cubes
If you are planning to keep the curd in jars, wash the jars in very hot water or in a dishwasher on high. Place in the oven on a very low temperature to dry out. Wash the lids in very hot water and leave them in the very hot water until needed. If you’re reusing jars, cut some greaseproof paper circles to go between the curd & the lid. If you don’t want to faff with jars, you can store the curd in a tub in the fridge instead, but it won’t keep as long.
Place the egg yolks, egg, zest, juice and caster sugar in a saucepan over a low-moderate heat and whisk until combined. Then add the butter & stir with a wooden or plastic spoon (metal can spoilt the flavour), until melted. Keep heating until it starts to boil, gently stirring the whole time to prevent it catching on the bottom.
As it starts to boil, remove from the heat and retrieve the jars from the oven if you’re using them. Pour through a sieve into a clean mixing bowl, pressing down the mixture to make sure all the juice is through. Then, if you are just going to keep the curd in tupperware, you can just let it cool in the mixing bowl before transferring it to your container & then into the fridge. Or, if you’re using jars, pour it into the jar while hot, place a greaseproof circle on top of the curd and twist on the lid. Leave to cool before storing in the fridge.
Jarred, the curd should last a month or two, but once opened or if storing in a tub then it should last about a week.