Granny’s Quick Blood Orange Curd with Power Blender option
User Reviews
5
Granny’s Quick Blood Orange Curd with Power Blender option
Description
Granny’s Quick Blood Orange Curd with Power Blender option is a tart and sweet citrus curd made primarily from blood oranges, caster sugar, butter, and eggs. The recipe begins by thoroughly cleaning and zesting the oranges, then combining their juice and zest with sugar and butter over low heat until the sugar dissolves and the butter melts. Beaten eggs are whisked in over medium heat and the mixture is boiled briefly to thicken the curd until it coats the back of a spoon. The heat ensures a silky texture that will set as it cools.
The alternative power blender method involves blending the juice, eggs, zest, and sugar at high speed to create heat from friction, then adding butter gradually. This method achieves a similar texture without stovetop monitoring. The final curd is spooned into hot, sterilized jars for storage.
This blood orange curd offers vibrant citrus notes from the distinctive blood oranges and a lush buttery richness, making it an excellent topping for baked goods or a flavorful addition to sweets. Stored in the fridge, it keeps for several weeks, making it a handy homemade spread.
For best results, sterilize jars thoroughly before filling and use unsalted butter in large cubes for quicker melting. The curd thickens more upon cooling, so boiling for one minute is sufficient to achieve the right consistency.
Ingredients
- 200 g caster sugar or granulated
- 2 blood oranges
- 55 g butter cut into large cubes for quicker melting, unsalted
- 2 egg beaten, large
Instructions
- Remove the wax from the oranges by placing them in a sieve and pouring over boiling water. Then use a potato scrubber and scrub under running water. Then dry.
- Zest and juice the oranges (mine yielded 100 ml).
- Place the caster sugar, unsalted butter, juice and zest in a pan over a low heat.
- Stir until the sugar has dissolved and butter melted.
- Whisk in the beaten egg over a medium heat and bring to the boil.
- Boil for one minute, whisking continuously or until the mixture coats the back of a spoon (it will thicken further on cooling).
- Pot up into hot sterilised jar/s (see notes).
- Makes about 300 ml of curd.
- Store in the fridge where it will keep for a few weeks.
Notes
- Sterilize jars by washing with hot soapy water, rinsing, filling with boiling water, then heating in the oven at 140°C for 20 minutes before filling.
- Use unsalted butter cut into large cubes to ensure even melting during cooking.
- The power blender method heats the curd by blending ingredients at high speeds for about 5 minutes before adding butter.
- Store the curd refrigerated; it keeps well for several weeks.
User Reviews
Overall Rating
5
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