As it nears the end of its very short season (December to February) I wanted to make something other than the obvious marmalade with Seville Oranges. Granted, I have made some Seville Orange Vodka (my poor local butcher’s face was genuinely a picture when I told him what I planned to use them for as I handed over a bag of those bright & cheery oranges). On my way home I started to think of something else that wouldn’t give my butcher the impression that I was some sort of alcoholic! Having had a quick look on the internet, I came across a curd recipe by Hugh Fearnley-Whittingstall that looked deliciously simple!
This Seville Orange Curd would be perfectly paired with toast or a filling for cakes and sponges and is so gorgeously zesty that the jar won’t last long once opened!
INGREDIENTS (makes 3 x 240ml jars)
200ml Seville Orange Juice (from 4-6 oranges) and strained through a sieve
Zest of 1 unwaxed large Naval Orange (finely grated)
125g Unsalted Butter
400g Granulated Sugar
2 whole eggs (plus 2 yolks) beaten well
- Place the Juice, Zest, Butterand Sugar into a glass bowl and place it over a pan of barely simmering water. Once the Butter has melted, pour the beaten Eggs into the pan through a sieve and whisk with a balloon whisk.
- Stir the mixture occasionally until it’s thick enough to coat the back of a spoon, this should take around 15 minutes (I used a sugar thermometer – it should read 82 degrees once ready).
- Pour immediately into warm, sterilised jars and seal straight away.
Hints and tips
– Use within 4 weeks of making and store in the fridge once opened.
Melanie, Food Adventurer