Orange Curd
Pressure cooker orange curd adapted from friedalovesbread.com.
Ingredients
| 3/4 cup | 180 ml | fresh orange juice (about 3 large oranges) |
| 2 | whole eggs | |
| 2 | egg yolks | |
| 1-1 1/3 cups | 240–320 ml | granulated sugar (or 1/3 cup honey) |
| 3 teaspoons | 15 ml | finely grated orange peel |
| 1/4 cup | 60 ml | salted butter, melted |
| 2 cups | 480 ml | water, under the trivet |
Instructions
- Roll the oranges on a flat surface to release more juice.
- Using a zester or fine grater, grate the orange skin, being careful not to remove the bitter, white pith.
- Set a fine mesh strainer over a bowl or 2 cup measuring cup, to catch the pulp and seeds.
- Cut the oranges in half, and using a citrus reamer, juice the oranges over the strainer.
- Using the back of a spoon, push the juice from the pulp through the strainer.
- In a medium bowl, whisk the eggs and yolks till smooth. Add melted butter, sugar and orange peel; stir well.
- Pour the curd into an oven safe bowl, or into 2 pint sized canning jars, making sure they are not more than half full.
- Cover the oven safe bowl with aluminum foil or place lids on jars, with the rings "finger tip tight."
- Put 2 cups water in the pressure cooker. Place trivet or wire rack in cooker.
- Put covered jars of curd on the trivet. If using a bowl, create a folded foil sling, 18" long, and set that on the trivet, then place the covered bowl on the trivet.
[Steps 11+ were not legible in the source render. Reconstructed from classic proportions (source was image-only for the finish): Lock the lid, set the valve to Sealing and Pressure Cook (Manual) on High for 10 minutes, then let the pressure release naturally for 10 minutes before a quick release. Remove and whisk the curd until smooth, cool to room temperature, then refrigerate until set.]