It’s 1 March, and supposedly the first day of Spring. But yet the cold, grey, and damp weather persists here, and it seems a very long time ago that we enjoyed a spell of sunshine and warmth.
But in food terms, the signs of Spring have thankfully already arrived. I’ve enjoyed a few batches of forced rhubarb – albeit not from Kent – and for the past couple of weeks or so, I’ve been making the most of the blood oranges that have reached our shores from sunnier climes.
Ssince this is also the time when some of us are feeling a bit ‘marmaladed out’, in the aftermath of the Seville orange season, I wanted to make something different. Remembering the joys of homemade lemon curd from my childhood, I opted for a tweak on the same – blood orange curd. And while the health police will no doubt argue differently, I say it’s best slathered on liberally buttered thick, white bread or plain scones.
This recipe will make 2 x 8oz jars.
200g caster sugar
zest and juice of 3 blood oranges
zest and juice of 1 lemon
3 large eggs and 1 large egg yolk, lightly whisked
Using a double boiler, or a bowl placed over a pan of simmering water, melt the butter together with the sugar.
Add the orange and lemon juices and zests. Stir until the sugar has dissolved.
Add the eggs and egg yolk, and whisk constantly until the mixture is cooked and has become thick – you’re looking for a light custard consistency.
Remove from the heat, and pour into sterilised jars and seal immediately. Store in a cool, dry place, and eat within 3 months. Once opened, store in the fridge, and eat within a couple of weeks at most – not that it will last that long!