Blush oranges, as blood oranges are so coyly named nowadays, are beautiful, but have such a short season. They make a gorgeously orange curd, which gives breakfast toast a zesty bite and is perfect for sandwiching between two Victoria sponge cakes. It is also delicious with Greek yoghurt.
5 or 6 blush oranges
155g caster sugar
4 large eggs, yolks only
115g unsalted butter
Sterilise a 250ml capacity jar and lid.
Finely zest two of the oranges and juice all three. You will need approximately 175ml in total, which should be the juice of about 2 and a ½ oranges.
Place the zest, juice, sugar, butter and egg yolks in a medium heavy-based saucepan over a very low heat.
Cook, stirring constantly for 10-15 minutes or until the mixture thickens and coats the back of the spoon. I prefer a heat-resistant silicone whisk but a wooden spoon works fine.
Do make the time to stand, watch and stir, as you do not want it to boil. This would cook the eggs and make the curd lumpy. It should be ready at the point when steam is coming off it.
It will still be pourable, as it will thicken further as it cools.
Pour the thickened curd into the sterilised jar and seal. Set aside to cool.
Once cold, store in the fridge for up to 1 month – if it lasts that long.