Blood Orange Curd

Blood Orange Curd

Blood Orange Curd




I may have mentioned once or twice that I absolutely love citrus fruits. The plethora of lemon posts on the blog shows how much I love them, but my heart really lies with oranges. Back when I was young, eating an orange if you lived in most of the U.S. meant a navel orange. While those are good and I still love them, now, with the world so much smaller in many ways thanks to good methods of transportation, they are just the tip of the proverbial iceberg. Now, this time of year, you can get in season citrus of so many varieties it boggles the mind. Cara Cara, navel, Sweet lemons, Myer lemons, Mandarins. Tangelos, Pummelos, Kumquats, Clementines and so many others. But my favorite, one that is only around for a couple of short months, is the Blood Orange. Such an ick name for such a tasty fruit. In case you don’t know what it is, a blood orange is a somewhat smallish variety of orange with a reddish-orange rind and a medium to dark red flesh. The flavor is similar to a “regular” orange, but with a bit of a raspberry or even a somewhat winey flavor to it. The scent is intense and a bit more floral. They are absolutely delicious oranges. You can usually find them at any decently stocked grocery store these days.

Since they are in season for such a short time, after I get my fill of eating them, I like to do things with them that keeps around the house for a while longer. This curd is one of those things. It’s made like a basic lemon curd, but obviously subbing in the blood oranges. I personally add in the zest and juice form one lemon because otherwise, the flavor can be a bit one dimensional and flat since oranges are sweeter than a lemon. I also add in a few drops of orange oil at the end of cooking, but that is entirely optional, though I DO recommend it. It adds just a but more of that orange zest flavor and brings it out in the curd itself.

As yummy as this is, hold on to a good portion of it because we’ll be using it in something else that will be utterly delicious in a few days. So resist the temptation to just stand in front of the fridge with the bowl and a spoon. Or just make two batches. πŸ˜€

You know the drill… πŸ™‚

Blood Orange Curd

  • Zest from 3 Blood Oranges (about 3 to 4 tablespoons. If there is more, use it)
  • Zest from one lemon (about 1 tablespoon. Again, use it all)
  • 1/2 cup unsalted butter, room temp
  • 6 eggs
  • juice from the oranges and the lemon (you should end up with just about 2/3 a cup of juice)
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon Boyajian Orange Oil (optional)
  • 1/8 teaspoon salt
  1. In a large bowl, cream the butter until smooth. Blend in the citrus zest and the sugar.
  2. Beat in the eggs, one at a time, just until combined.
  3. Add in the blood orange/lemon juices, the vanilla and the salt. Blend well.
  4. Pour the mixture into a medium saucepot. Over medium heat, cook, stirring constantly, until the mixture reaches a temp between 170 and 175. Do NOT let this boil. It should take about ten minutes.
  5. Remove from the heat and strain through a fine mesh strainer to get rid of all the zest and any lumps of eggs that may have cooked too fast.
  6. Pour into a container and store in the fridge. The curd will keep for about a month or so. But we’ll be using some of it up here this week. πŸ˜€

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