Recipe: Seville Orange Curd
Marmalade can be something of an acquired taste – not everyone likes it’s bitter tang. This recipe offers a sweeter, creamier alternative for putting those seasonal Seville oranges to good use. I urge you to give it a try – it’s quick and simple to make and it tastes divine.
The recipe is adapted from Pam Corbin’s wonderful recipe for Bramley Lemon Curd in the River Cottage Preserves book.
Seville Orange Curd
Makes 3 x 225g jars
200ml Seville Orange juice (you need approximately 5 oranges)
zest of 3 Seville Oranges
125g unsalted butter
450g sugar (I used Tate and Lyle Organic Caster as that’s what I had in the pantry)
4 large eggs (to make 200ml of beaten egg)
Heat the butter, sugar, zest and orange juice in a bowl over a pan of simmering water until the butter has melted. Pour the beaten eggs through a sieve into the bowl. Stir every now and then until the mixture has thickened (this takes about 10 – 15 minutes), then pour into warm, sterilised jars and seal. The curd will keep for up to 4 weeks and needs to be kept in the fridge once opened.