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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 8 oz jar
- 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.