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)
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.