Blood Orange and Rosewater Curd

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. ♡

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.

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