Daily Coop News . . .

Sunday, March 11, 2012

Sour Orange Curd . . .oh so yummy

My neighbor has supplied us with the most gorgeous Sour Oranges, and there was something mumbled about only good for flinging . . .oh but I have a better idea.

Sour Orange Curd
 In a double boiler, whisk 3 large eggs (or 6 is you are using eggs from my coop), 3/4 cup white sugar ( the sugar also helps to really break up the egg for a smooth curd), whisk until smooth then add 1/3 cup sour orange juice (or any unsweetened citrus juice), 4 tablespoon unsalted butter, and 1 teaspoon zest from the fruit you are using.  Whisk on and off until thickened and very smooth about 10-15 minutes.  Makes 1 pint, it will continue to set in refrigerator, and may be kept kept for 2 weeks.  It is so yummy, it will never make it that long . . .

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