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Ingredients
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1 1/2 teaspoons finely grated blood orange rind (see note)
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125ml (1/2 cup) blood orange juice, strained (see note)
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155g (3/4 cup) caster sugar
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100g butter, chopped
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4 egg yolks, lightly whisked
Method
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1Place 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.
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2Pour curd into a 250ml (1-cup) capacity sterilised jar and seal. Set aside to cool. Store in the fridge for up to 1 month.
Source: taste.com.au
