Blood Orange Curd and Jam – Dairy and Sugar Free

Magnificent colour and mild taste of blood oranges (in season now) are very good reasons to make marmalade, jam or curd, to join dairy and sugar free products I make from lemons. To make blood orange curd I used the same approach as for the lemon curd, based on coconut cream, chia seeds and gelatine. It was clear, that blood orange juice and zest would have to be supplemented with lemon juice and zest, to achieve any intensity in taste. It was also obvious, that fruit juice to honey ratio has to be changed, with less honey necessary to balance acidity in juice mix. I have chosen to use the whole content of 270 ml pure coconut cream can (29% fat). Different type of coconut cream and reduced quantity of honey, resulted in thicker consistency of blood orange curd, compared to the lemon one, made using similar recipe. Intense colour of blood orange juice did not come through in curd, with only hints of pale pink colour showing. The taste was more mild and not as punchy as in lemon curd, but delicious nevertheless. It is perfect to serve with any desserts and to use as cream or sauce for baked products.

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It is also magnificent as yogurt alternative for any fruit and berries salads for breakfast, or as an indulgent, but healthy dessert to finish any meal.

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To make blood orange jam I simplified the method I used to prepare organic orange marmalade. I used whole blood oranges, cooked them as I usually do regular oranges, to make orange puree for almond and orange cakes, blended cooked blood oranges, added honey and lemon juice and cooked until desired thickness of the jam.

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Ingredients:

blood orange curd

  • 270ml coconut cream (I used whole contents of 270 ml can Ayam pure coconut cream 29.3% fat)
  • 150g honey
  • zest of 1 lemon
  • zest of 2 blood oranges
  • 60 ml lemon juice
  • 120ml blood orange juice
  • 2 large eggs
  • 2 egg yolks (yolks + eggs weight was 150g)
  • 30g white chia seeds
  • 2 gold grade gelatine leaves

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blood orange jam/marmalade

  • 500g cooked whole blood oranges (with skin)
  • 2 table spoons lemon juice
  • organic honey 350-450g (depends on acidity and bitterness of cooked blood orange puree, I always add the lesser quantity and add honey later if needed)

Preparation:

blood orange curd

  • zest 2 blood oranges and 1 lemon
  • squeeze the juice from 2 blood oranges and 1 lemon
  • combine eggs and egg yolks with honey and beat the mixture on high for 8 min
  • place gelatine leaves in cold water, let them soak
  • reduce the speed of your mixer, add coconut cream to eggs and honey mixture
  • mix it on medium speed to combine
  • add juice mixture, mix for 30 sec (juice incorporation can be done with a whisk)
  • pour the mixture into a sauce pan
  • add blood orange and lemon zest
  • weigh chia seeds and have them close
  • start heating cream on low heat, constantly stirring with a whisk or a spoon
  • if using thermometer, the temperature can’t go over 80 degrees C
  • when the mixture warms up and only starts to thicken a little, add chia seeds
  • continue cooking on a very low heat constantly stirring the mixture

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  • to cook chia seeds and to get the most of their thickening effect, it might be necessary to take the pan from the heat, let it rest for 3-5min and start cooking again
  • let the mixture rest for 10 min
  • squeeze water from gelatine leaves

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  • add gelatine to the pan with curd
  • stir gelatine until it dissolves in curd
  • let the curd cool down to room temperature, stirring occasionally to spread chia seeds evenly
  • pour blood orange curd into a glass container, preferably with a lock-up lid

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  • refrigerate it overnight
  • whisk it the next day to loosen up the texture, and use it in desserts and to make cakes

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  • transfer blood orange curd into clean jars and keep refrigerated or freeze for longer storage

blood orange jam/marmalade

  • thoroughly wash blood oranges
  • place them in cold water in a sauce pan and cook for 30-40 min, depending on their size
  • quarter cooked oranges, discard seeds and rough pieces of skin
  • let cooked blood oranges cool down
  • puree them in food processor and make puree fine with stick blender
  • add 2/3 of honey and lemon juice
  • cook on low heat constantly stirring
  • check the taste, if the mixture is too sour or too bitter, add honey
  • for a finer texture blend the mixture again
  • I often finish my marmalade in microwave to achieve thicker consistency of marmalade, it is faster and safer
  • to finish jam or marmalade in microwave, cook them 5-7 min on medium power
  • stir, check the consistency and cook again until desired thickness
  • spoon hot in glass jars and keep refrigerated if runny, or in cupboard, if thick consistency is reached

Blood orange jam is excellent on toast, pancakes, served with blood orange curd with any fruits and berries.

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Several options can be applied to prepare blood orange curd with more runny texture:

  1. omit gelatine from the list of ingredients
  2. use less quantity of chia seeds
  3. use coconut cream with reduced fat content
  4. combination of above options

I enjoyed both the delicate taste and the creamy texture of blood orange curd. Its distinctive, but mild taste, allows to use it replacing yogurt and cream in many dishes. I liked it with apple, pear and blueberries salad, with walnuts and sour sultanas as extras. I used blood orange flesh, left after making juice, on top of my curd. It was a very fresh and satisfying dessert.

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