20 Jan 2015

Seville orange and ginger curd

It's the Seville orange season!
Run to your local fruit and veg merchant or supermarket because the Seville orange season only lasts for a few weeks.
These lovely aromatic Spanish oranges are not great eaten raw (they're bitter) but are perfect for making marmalade, baking cakes or making curd!

Seville orange and ginger curd

I found a Seville orange curd recipe in the latest edition of Tesco magazine and couldn't resist adding ginger to it. Ginger and orange work wonders together and this curd makes a lovely new take on our traditional lemon curd
It's delicious with yogurt, spread on toasts or pancakes,...or just eaten on its own!

Ingredients (for 2 to 3 medium sized jam jars)

125ml Seville orange juice, freshly squeezed (that's around 4 or 5 oranges depending on their size), with or without the pulp depending on the texture you prefer (there is no pulp in mine)
3 eggs
125g unsalted butter cut into cubes
200g caster sugar
1 large thumb-sized piece of fresh ginger, very finely grated (I grated it with a zester)


Before making your curd, wash jam jars with hot soapy water and dry them for an hour in the oven at 150deg C, to sterilise them, 

1/In a small pan, whisk (with a hand whisk) the eggs, sugar, juice and ginger. On low heat, whisk for 5 minutes or until hot, and add gradually the butter until completely melted

2/ Cook on low heat, whisking continuously until the curd is glossy and thick enough to coat the back of a spoon.

3/ Pour the curd into sterilised jars and seal. Leave to cool and keep in the fridge. Eat within 2 to 3 weeks.