Blood Orange and Rosewater Curd

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You know me, I’m a big fan a bowl of oats in the morning.  I wouldn’t dare call it boring, but hey, I’m always looking for new ways of livening my morning porridge up a bit, y’know, without chucking a load of chocolate in the bowl ;-).  Well, it’s Blood Orange season – one of my absolute favourite fruits.  They’re great on their own, but they’re even better when they’re in an upside down cake, on top of muffins, or used to make a pink icing for donuts, and it turns out that they make a pretty great curd too.

This Blood Orange Curd would be great in a cake, but a hefty dollop makes a great topping for a hot bowl of porridge.  It’s got a strong, citrus taste (as you’d expect) which is sweetened slightly by the addition of a little rosewater.  Just in time for a Valentines Day breakfast in bed. ♡

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Blood Orange and Rosewater Curd

Ingredients

  • zest and juice of three blood oranges
  • 1 tsp of rosewater
  • 200g caster sugar
  • 100g unsalted butter (melted, then cooled)
  • 4 egg yolks, whisked
  1. Sterilize a large jam jar with boiling water, then set aside.
  2. Whisk together all the ingredients in a saucepan, then cook over a low heat.  Keep stirring gently for about ten minutes, or until the curd begins to thicken.
  3. Pour into the sterilized jam jar and then leave to cool.

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For more Valentines recipes, check out this post.  Happy Valentines!

4 thoughts on “Blood Orange and Rosewater Curd

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