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0 from 18 votes

Granny’s Quick Blood Orange Curd with Power Blender option

Granny’s Quick Blood Orange Curd is made in 5 minutes and doesn’t involve sieving, double boilers or endless stirring unlike most recipes. I don’t think you can beat my granny’s recipe for taste or speed! Power Blender instructions also included!

Prep Time
6 mins
Cook Time
6 mins
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 200 g caster sugar or granulated
  • 2 blood oranges
  • 55 g unsalted butter cut into large cubes for quicker melting
  • 2 large eggs beaten

Instructions

    Cup of Yum
  1. 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.
  2. Zest and juice the oranges (mine yielded 100 ml).
  3. Place the caster sugar, unsalted butter, juice and zest in a pan over a low heat.
  4. Stir until the sugar has dissolved and butter melted.
  5. Whisk in the beaten egg over a medium heat and bring to the boil.
  6. Boil for one minute, whisking continuously or until the mixture coats the back of a spoon (it will thicken further on cooling).
  7. Pot up into hot sterilised jar/s (see notes).
  8. Makes about 300 ml of curd.
  9. Store in the fridge where it will keep for a few weeks.

Notes

  • Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. 
  • To make in a Power Blender put the orange juice, eggs, orange zest and caster sugar into the Power Blender in that order. Then gradually turn the speed up to maximum and blend for 5 minutes (it will heat up in this time). Turn the speed back down to 6 and gradually add the cubed butter. Then blend for a further 30 seconds and pot up as above.`