Blood orange and saffron curd
Blood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works...
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Ingredients
- 3 x 250ml sterilized jars
- 4-6 blood oranges depending on size
- Large pinch of saffron
- 1 tbsp grated
- 250ml of juice sieved
- 300g caster sugar
- 200g unsalted butter cut into small cubes
- 8 egg yolks gently whisked
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