Clementine and Cointreau curd

This soft and velvety Christmas preserve has a tart yet sweet citrus flavour and is wonderful spread on toast or used to fill cakes and tarts.

PREPARATION 15MIN COOKING 25MIN MAKES ABOUT 750G

Juice and zest 4 large clementines (enough to make 125ml)

★ Juice and zest 1 lemon

★ 4 large eggs, beaten

★ 125g golden caster sugar

★ 125g unsalted butter, diced

★ 1tbsp Cointreau

1 Put all ingredients, except the Cointreau, into a heatproof bowl set over a pan of gently simmering water. Stirring constantly, cook for 20-25min or so until the curd is very thick and coats the back of a wooden spoon. Stir in the Cointreau. If the curd isn’t completely smooth, the heat was too high, but it can still be saved – push it through a nylon sieve and discard the lumps.

Pot into hot sterilised jars and seal immediately. Label when cold. It will keep for up to a month but should be stored in the fridge once opened and used within a week.