Andriy had to provide his work with brunch last Friday; they take it in turns every Friday to bring in lots of food and have a brunch meeting to end the week and discuss how the week went. As such, we ended up with lots of leftover oranges. I can’t really eat oranges on their own because the acid upsets my stomach, I think I suffer from IBS and Andriy wasn’t eating them quick enough so they started to go moldy so I had an idea of making orange curd with them! I love lemon curd but never had made it myself nor had I ever seen or tasted orange curd before but I figured seeing as its also a citrus fruit it should still work OK. I looked online for some recipes to guide me for quantities but found many had way too much white sugar in them. I wanted something a bit healthier and paleo friendly so I had an idea to substitute the sugar with honey and butter with coconut oil. I did a quick check online to see if the recipe would still be ok and I came across Erin’s blog Texanerin. She had made lemon curd using honey and so I thought why not give it a bash! By the way, Erin’s blog is great! Lovely design, layout and recipes! She doesn’t do everything gluten-free but there is a gluten-free section on her blog so have a look if you’d like some more recipe options! Erin is an American living in Germany, in Berlin, and teaches English! How funny is that?! Both food bloggers, both teach or taught English in Germany and both living in Germany currently! Very excited to discover her blog! I will definitely be trying some of her gluten-free puddings!
What you need to know:
Prep time: 10 mins
Cook time: 15 mins
Equipment: x 2 small jars, sterilised
Ingredients for 2 jars:
½ cup / 160 grams honey
zest of 3 oranges and 1 lemon
250 g coconut oil or Kerry Gold butter
(or any grass fed organic butter)
1 cup / 110 ml orange and lemon juice
- Wash the jars out well, pour boiled water in them and leave for a few minutes. Using oven gloves pour the water away and place in the oven at 100 degrees until they are dry and hot. Keep in the oven until curd is ready.
- Mix together the eggs, honey and lemon and orange zest in a medium saucepan.
- Heat over a medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring. Do not walk away and leave it as the eggs can curdle quickly when you add the juice in the next step and you don’t want scrambled eggs either! Keep stirring continuously!
- Once the oil or butter has melted stir in the fruit juice.
- Cook the orange curd, stirring constantly, until it thickens. Approx. 5-10 mins. Don’t raise the temperature though and don’t let it come to the boil! When it is ready you should be able to coat the back of a spoon with it or try pouring a teaspoon of it onto a plate and tilting the plate around to see if it leaves a film. It should leave a light film and be slow moving, not super runny like normal liquid.
- Strain the curd with a fine sieve, discard the zest and take the jars out of the oven.
- Carefully pour the curd into the jars and leave to cool completely. Once cold, label and add the lids. (Don’t forget to sterilize the lids as well and pop in the oven like the jars)
- Keeps in the fridge for about a week! Enjoy on gluten-free bread, sandwiched between cakes, between macaroons, as a filling for gluten-free home-made doughnuts or simply eat straight from the jar with a spoon like my hubby does! heehee!