The Food Gatherer's Note: After Christmas things can seem a little flat and then a couple of jewels appear, Seville and Blood Moro Oranges! For many a keen cook the arrival of Sevilles means it's time to prepare marmalade for the year. I usually refer to Hugh Fearnley Whittingstall's River Cottage recipe for a classic marmalade, which always seems to work well (believe me I had some marmalade disasters before I found this one!) but I was really pleased to discover this easy Seville curd recipe. Delicious on a hunk of fresh bread or smeared inside a Victoria Sponge. Makes about three 240ml jars. - Kim x
SEVILLE ORANGE CURD
200ml Seville orange juice (ie from about 3 oranges), strained
Finely grated zest of 1 unwaxed navel orange
125g unsalted butter
400g granulated sugar
2 whole eggs plus 2 yolks, well beaten
Put the juice, zest, butter and sugar in a double boiler or a heatproof bowl over a pan of just-simmering water. As soon as the butter has melted, and the mixture is hot and glossy, pour in the beaten eggs through a sieve and whisk with a balloon whisk. Stir the mixture over a gentle heat until it's thick enough to coat the back of a spoon, about 12-15 minutes – a sugar thermometer should read 82-84C . Pour immediately into warm, sterilised jars and seal. Use within three or four weeks, and keep in the fridge once opened.