Matt Tebbutt

Blood Orange Curd

Preparation info
  • Makes about

    350–400 ml

    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

You can use blood orange curd on toast or to make a tart. I like to serve it, mixed with some double cream, with the rhubarb compote and ginger ice cream.

Ingredients

  • about 4 blood oranges (you need 150 ml juice and grated zest of 2 oranges)
  • 4

Method

Put the orange juice, grated zest, egg yolks and sugar in a large bowl over a pan of boiling water, and whisk until thickened.

Slowly add the softened butter until fully whisked in. Set in the fridge until required. The curd will keep for a few weeks, covered, in the fridge.