Golden Curd

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2 oz/50g butter
  • 2 oranges
  • 1


Melt the butter in the top of a double saucepan, or a bowl over hot water. Grate the orange and lemon rinds finely. Squeeze out the juice and strain it. Add the rinds, strained juice and sugar to the butter, and stir until the sugar dissolves. Add the well-beaten eggs and continue cooking gently until the mixture thickens and coats the back of a spoon. Pour into small hot jars and cover, or els