Recipe: Blood Orange & Cardamom Curd

Through the week breakfast is usually something easy like yoghurt, fruit and muesli, packed into a container and eaten at an office desk. On the weekend there is more time to linger in the kitchen. If my husband is cooking, it's pancakes and sometimes (always) bacon. If I am wielding the frying pan, it's going to be scrambled eggs with lots of dill. But more often than not, on these dark winter mornings, we opt for tea and toast. It sounds so simple but can be a sweet and quiet way of greeting the day together. He makes the tea, I make the toast. We set the table, I quiz him on correct cutlery placement because I never remember. We turn on some music or an NPR podcast then sit and look out the window to see the fog clear and the day begin. The fun part is choosing what to spread on the toast. Raspberry jam for me, strawberry for him. Sometimes vegemite, marmalade never. Lemon curd is good, passionfruit curd is better. Blood orange curd? I've never seen that before, why don't we make some?

Blood Orange & Cardamom Curd

Makes 2 jars (more like 1 and 2/3)


  • Zest of 1 blood orange

  • Juice of 2 blood oranges, strained

  • ½ teaspoon ground cardamom

  • ¾ cup caster sugar

  • 100g butter, chopped

  • 4 egg yolks, lightly whisked


  1. Place the zest, juice, cardamom, sugar, butter and egg yolks in a saucepan over low heat. Cook, stirring until the mixture thickens and coats the back of a spoon, roughly 15 minutes.

  2. Pour curd into two 250ml sterilised jars and seal. Allow to cool completely before storing in the fridge for up to 1 month.