Login

Your cart

Your cart is empty

Vicky’s Blood Orange & Muscat Jelly and Curd

Name: Vicky’s Blood Orange & Muscat Jelly and Curd
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 750 ml Floral, fruity, full-bodied dessert wine; 75 g Light brown castor sugar; 2 Bay leaves; 4 Cloves; 6 Blood oranges; 1 Vanilla pod; 8 Gelatine leaves; 2 Blood oranges; 1 tbsp Lemon juice; 1/2 tsp Corn flour; 50 g Sugar; 1 Egg; 4 Egg yolks; 100 g Unsalted butter

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.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

For the jelly

750

ml

Floral, fruity, full-bodied dessert wine

75

g

Light brown castor sugar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

It’s a bit of a sacrilege to use a top notch dessert wine such as a Sauternes or Muscat de Beaumes de Venise; nevertheless choose something with enough flavour and body to survive the spice, sugar and 15 minute simmer. If you have a mould, it would be even more beautiful. But I didn’t have time for this, so I poured the jelly into a serving bowl, arranging the segments in some sort of order and then put it into the fridge to set.

Your private notes

Only visible to you

Comments

Cancel

More to explore

Livia’s Ragu Tagliatelle

2 hr 30 mins

Livia’s Zucchine Ripiene

45 minutes

Vicky’s Fennel, Cheese and Hazelnut salad

5 minutes

Megan’s White Pork Ragu

55 minutes

Vicky’s Lime and Ginger Sorbet

45 minutes

Nonna Lina’s Biscotti

1 hour

Crostata di Nonna Nella

1 hr 10 mins

Anna's Tagliatelle with Ragù

2 hr 45 mins

Powered by

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.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

For the jelly

750

ml

Floral, fruity, full-bodied dessert wine

75

g

Light brown castor sugar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.