Name: Blood orange curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 1/2 tsp finely grated blood orange rind (see note); 125ml (1/2 cup) blood orange juice, strained (see note); 155g (3/4 cup) caster sugar; 100g butter, chopped; 4 egg yolks, lightly whisked

Blood orange curd

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Sicilian citrus shines in sweet spreads, salads, drinks, and desserts.

Ingredients:

1 1/2 tsp finely grated blood orange rind (see note)
125ml (1/2 cup) blood orange juice, strained (see note)
155g (3/4 cup) caster sugar
100g butter, chopped
4 egg yolks, lightly whisked

Instructions:

In a heavy-based saucepan, combine orange rind, orange juice, sugar, butter, and egg yolks over low heat. Stir continuously with a wooden spoon for 10-15 minutes until the mixture thickens and coats the back of the spoon.
Transfer the velvety curd into a 250ml (1-cup) sterilised jar and seal it. Let it cool before refrigerating for up to 1 month.

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