Saturday, June 26, 2010

Red Navel Orange Curd

The always lovely Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I've got a new type of orange that recently starting appearing at the markets - the Red Navel Orange.

red navel orange© by Haalo

You can't really tell there's anything different from the outside - it still has that tell-tale Navel on one end - you've got to slice it open.

red navel orange© by Haalo

This is where it starts to get interesting - it's certainly not orange inside, neither is it a deep red, it's somewhere in between. I think when you squeeze the fruit you gain a greater appreciation that this isn't an orange orange.

red navel orange© by Haalo

The juice looks a bit murky like someone has blended blood orange juice with regular, it's not overly sweet and is acidic but that makes it quite refreshing.

My plans for these oranges have had to change since I've been basically bed bound for the last week and while I am on the improve, I lack the energy to physically do anything.

Lucky for me, I've had help in the form of Paalo who volunteered to make this curd - and for a first time effort, it's proved to be perfectly delicious!

red navel orange curd© by Haalo

Red Navel Orange Curd
Makes: 1 jar

2 egg yolks
55 grams golden icing sugar
50 mls red navel orange juice
40 grams butter, cut into tiny cubes


Whisk the egg yolks and sugar together until thick and creamy. Scoop this out into a saucepan along with the orange juice and butter - stir to mix in the orange juice and slacken the mix.

Place the pan on low heat and whisk constantly until it thickens. You do need to be careful and not heat the mix too quickly or you will end up with sweet scrambled eggs.

Once it's reached the right consistency remove it immediately from the heat - continue whisking and then pour it into sterilised jars. Seal and allow to cool and then store in the fridge.


  1. Oh Haalo....this is some curd I might be rude about and not share with anyone else! Yum! I need to try this...

    Thanks for participating this week, and as always, thanks for having me host! ;) Cheers!

  2. Thanks Chris and thank you so much for hosting!

  3. How gorgeous is that red navel orange - looks like blood oranges. I've never had orange curd before - sounds like it's be delicious spread on desserts or even savoury dishes!

  4. sorry to hear you have been bedridden - hope it is not too long before you are back in the kitchen - but nice to know you have help meanwhile

  5. Thanks Forager - very similar to blood orange but the colour is more even. Haven't thought about using it in savoury dishes but can vouch for just eating it on bread!

    Thanks Johanna - i'm getting better but still not 100% - hopefully won't be too much longer before i'm back to normal


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