Blood orange curd

Method

• 1
  Place the orange rind, orange juice, sugar, butter and egg yolks in a medium heavy-based saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture thickens and coats the back of the spoon.
• 2
  Pour curd into a 250ml (1-cup) capacity sterilised jar and seal. Set aside to cool. Store in the fridge for up to 1 month.