Seville Orange Curd

We currently have organic Seville oranges in the shop. If you don’t have time to make marmalade you don’t have to miss out on their invigorating aroma, try this quick and easy recipe for Seville Orange Curd.

• 5 seville oranges
• 150g white sugar
• 25og butter
• 3 whole eggs

Finely grate the zest from the oranges. Or if you like a very smooth curd, rub the oranges with sugar cubes. The rind is very bitter, so use less if you like your curd sweet. Squeeze and strain the oranges to give approimately 200ml of juice. Put the zest, juice, butter and sugar in a basin over a simmering pan of water (or use a double saucepan) and heat gently until the butter has melted and the sugar disolved. Beat the eggs and add them to the pan through a strainer to remove the chalaze*. Stir continuously until the mix has thickened enough to cover the back of the wooden spoon. Do not allow it to get too hot or boil because it will curdle. Pour into clean sterilised jars and store in the fridge.

*Chalaze are the rope-like strings on each side of the yolk. They anchor the yolk in the centre of the egg white and are completely safe to eat, but can spoil the texture of your curd.