I got a dozen of oranges from Nagpur (which is famous for it's oranges0 on a recent visit. Only problem is that I was there before the season actually began. So, not very sweet oranges. No one wanted to eat the fruit so used them up in a few different ways. This here is where the major bulk of them went. Orange curd, as good as the lemon one, with a lot of ways to use it.
(This makes about 1.5 jars of the kind in the picture)
2 cups freshly squeezed orange juice
2 cups sugar (less, if your oranges are sweet, mine were pretty sour)
6 eggs, whisked
100 gms butter
In a saucepan, heat the butter over gentle heat. When melted add the orange juice and sugar and stir till the sugar is dissolved. Bring to boil. On the lowest heat, start gently pouring the whisked eggs into the orange mixture while continuously whisking with a hand whisk or an electric one. Once it has all been blended, continue simmering while stirring till the mixture is a jam like consistency. This is the only difficult part of making this because essentially you are making an orange juice custard and do not want the eggs to curdle. If they do, then pass the whole mix through a fine sieve and heat again. Cool and transfer to bottles.
Note:
1.Some folks make this with only egg-yolks. I find using whole eggs makes for a lighter curd. If you use only egg-yolks, you will just have to simmer for longer.
2.I know there is a vegetarian recipe using cornstarch but this is how we make it in my family.
3. I haven't used any colouring but if you want a brighter colour add a few drops of orange colour. And stir in some orange or lemon zest.
Ingredients
(This makes about 1.5 jars of the kind in the picture)
2 cups freshly squeezed orange juice
2 cups sugar (less, if your oranges are sweet, mine were pretty sour)
6 eggs, whisked
100 gms butter
Method
In a saucepan, heat the butter over gentle heat. When melted add the orange juice and sugar and stir till the sugar is dissolved. Bring to boil. On the lowest heat, start gently pouring the whisked eggs into the orange mixture while continuously whisking with a hand whisk or an electric one. Once it has all been blended, continue simmering while stirring till the mixture is a jam like consistency. This is the only difficult part of making this because essentially you are making an orange juice custard and do not want the eggs to curdle. If they do, then pass the whole mix through a fine sieve and heat again. Cool and transfer to bottles.
Note:
1.Some folks make this with only egg-yolks. I find using whole eggs makes for a lighter curd. If you use only egg-yolks, you will just have to simmer for longer.
2.I know there is a vegetarian recipe using cornstarch but this is how we make it in my family.
3. I haven't used any colouring but if you want a brighter colour add a few drops of orange colour. And stir in some orange or lemon zest.
Comments