Vegan Blood Orange Curd

Vegan blood orange curd - this fruit curd is quick and easy to make, super
smooth, delicious and very versatile! Great for breakfast or for using in
desserts.

Servings: 1 large jar

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Course:

Breakfast Dessert

Cuisine:

Vegan British

Keywords:

curd

🧂 Ingredients

the juice of 5 large blood oranges (about 250ml/1 cup)

strained
juice of 1 large lemon
30 g (3 Tbsp) cornflour (cornstarch)
125 g granulated or caster sugar
60 ml (¼ cup) unsweetened soy milk (or other non-dairy milk)
50 g vegan butter

Instructions

1 Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless
steel; DO NOT use an aluminium or copper pan or the acid may react with it and
you'll end up with yukky green curd). Gradually whisk in the blood orange and
lemon juices.
2 Whisk in the sugar and milk. Place the pan over a medium-low heat and stir until
the sugar has dissolved. Continue to cook the curd whilst stirring until it
becomes very thick. Do not let it boil for more than a minute.
3 Remove the pan from the heat and add the vegan butter, stir until melted and
smooth.
4 Allow the curd to cool a little then pour into a large jar (preferably
sterilised). Place the jar in the fridge overnight for the vegan blood orange
curd to cool and set.
5 The following day, give it a good stir before serving. It will keep for up to
two weeks in the fridge; you may find that it separates a little after a couple
of days, just give it a good stir and it will be fine.