Blood Orange Curd

Pour the orange juice into a heavy based saucepan and bring to a simmer over low-medium heat. Let it simmer for 6-8 minutes until it has reduced to half a cup. (See notes if you want to skip this step)

Take the juice away from the heat and add the sugar, zest then eggs and egg yolks, – in that order. Whisk really well until everything is combined. Place it back over very low heat and whisk until the sugar has dissolved.

Add the cold butter a couple of pieces at a time, whisking until each addition is melted and incorporated before adding the next.

Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. If you use a thermometer, the temperature should be 75C / 170F.

Pour into sterilised conserve jars and store in the fridge.