Blood Orange Curd – Sweet yet slightly tart, this is a beautiful citrus curd that will brighten up many treats! Use it as a filing for tarts, cakes or donuts, or spread some onto some toast or swirl into yogurt. It is even delicious eaten by the spoonful!
Last week I declared my love for blood oranges in the post for my blood orange ricotta cake. I am still obsessed with the citrusy flavours in my food right now and it is helping me get through this cold winter. I swear the smell of them and the sight of nice bright colours is a mood enhancer. Less dull grey outdoors, more bright and cheerfulness in the kitchen!
It’s funny, I find citrus flavours remind me of summer yet bizarrely they are at their peak during these chilly winter months. In fact it is only around this time of year that I am able to get blood oranges at the local grocery store, and I’m telling you I really make the most of it.
I first discovered the goodness of blood orange curd last year. Each batch I made did not last very long. This stuff is so addicting I really could eat it by the spoonful. Each time you make it, you may get a slightly different shade of pink, from a soft coral or rose to a deeper, almost crimson colour. This will vary on the batch of blood oranges you happen to have. I find the ones with more of a red blush on the outside tend to have more red tones inside. To me, they are all pretty but if you want this to turn out a certain way you may need to be picky with what oranges you grab! Also, if you would prefer a different citrus (or blood oranges are out of season) you could definitely swap out the blood oranges for regular oranges, lemons, grapefruit or limes.. basically any other citrus!
This blood orange curd is vibrant, sweet yet slightly tart, and has a lovely silky and almost creamy texture. It is sweeter than other citrus curds you may have had as the blood orange has a fruitier taste than others. It’s also ridiculously pretty for something called “curd” (lets be honest it’s not a very pretty sounding word, is it?), mainly because its pink. Sorry pink haters, I just love pink okay? But trust me, even if you hate pink you will love this stuff.
I love to enjoy this blood orange curd on its own (no shame) or on some toast. While this is technically a “dessert” recipe it is especially wonderful on toast with some whipped ricotta! Dessert for breakfast? Yes please! Swirl it into yogurt to add some colour! Or maybe vanilla ice cream. Ooh that would be like a blood orange creamsicle – I am going to have to try that! You could also totally use it as a filling for things like tarts or even donuts. I would totally use this as a filling for donuts if I had the skills/equipment to make those. Sadly I don’t so if anyone wants to make me some I won’t say no. 😉
You can guarantee I will be making this at least one or two more times before the end of the season (usually some time in March). Don’t miss out on these citrus beauties and make some blood orange curd before its too late!
If you try this recipe for blood orange curd please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
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Sweet yet slightly tart, this is a beautiful citrus curd that WILL brighten up many treats! Use it as a filing for tarts, cakes or donuts, or spread some onto some toast or swirl into yogurt. It is even delicious eaten by the spoonful!
- 4 blood oranges
- 2 tsp blood orange zest (optional)
- 1/2 cup granulated sugar
- 1 large egg + 1 yolk
- 5 tbsp butter
Juice the blood oranges, getting every last drop that you can. If the oranges are room temperature it is easier to squeeze the juice out of them. Alternatively, you can cut the peels off, blend them up and then strain them to remove all the pulp. You should have approximately 1 1/4 - 1 1/3 cup juice.
In a small pot heat the blood orange juice on medium heat, stirring often, until reduced to approximately 1 cup, about 5 minutes. Remove juice from pot and rinse out pot before returning it to the element.
Lower heat to medium low. Add sugar, egg and egg yolk to pot, whisking to mix together and prevent the egg from cooking. Add in butter and once melted slowly whisk in the juice. (If you want you can add in the orange zest at this point. If you don't want the texture of it in your curd then be sure to strain through a fine mesh sieve after cooking.)
Continue whisking until the mixture comes together and thickens, about 15 minutes. It should coat the back of a spoon. Allow to cool before using.