Vicky’s Blood Orange & Muscat Jelly and Curd

When blood orange time of year comes around, I rejoice. The market I buy them from in the UK is a bit squeamish and calls them 'blush oranges', while in Italy they're usually called by their variety. Tarocco from Sicily is the most commonly available; I am particularly fond of the blackcurrant hues of the Moro and the Sanguinelli varieties. Whatever variety, they are only available from January through to Easter; their colour and flavour is a result of experiencing chilly overnight temperatures whilst on the tree. Many years ago I found an FT newspaper cutting for this recipe in one of my mother’s cookery books. The author is, I am assuming, Philippa Davenport who wrote for the Saturday FT for many years, and is a food writer I much admired. It’s impossible to have a glut of blood oranges, but her recipe is a good way of using lots of them.