Blood orange curd
Blood orange curd is a vibrant and tangy spread made with fresh blood oranges, perfect for enhancing sweets or breakfast treats. The method involves gently heating ingredients in a double boiler and tempering egg yolks for a smooth, rich texture.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tbsp orange zest1/2 cup orange juice
3/4 cup sugar
1/2 cup butter
4 yolks
Blood orange curd is a vibrant, tangy, and sweet spread that's perfect for adding a burst of citrus flavor to your desserts or breakfast treats. This curd is made with fresh blood oranges, providing a unique twist on the classic lemon curd. Whether you spread it on toast, fill your favorite pastries, or use it as a topping for yogurt, blood orange curd is sure to delight your taste buds.
Instructions:
- Zest the blood oranges until you have 2 tablespoons of zest.
- Juice the blood oranges until you have 1/2 cup of juice.
- Separate the egg yolks from the whites and set the yolks aside.
- In a medium-sized, heatproof bowl, add the blood orange zest, juice, sugar, and butter cubes.
- Place the bowl over a saucepan of gently simmering water to create a double boiler. Ensure the bowl does not touch the water.
- Stir the mixture occasionally until the butter is fully melted and the mixture is combined.
4. Add Egg Yolks:
- In a separate small bowl, lightly whisk the egg yolks.
- Gradually whisk a small amount of the warm orange mixture into the yolks to temper them (this prevents the yolks from scrambling).
- Slowly pour the tempered yolks back into the bowl with the orange mixture, whisking continuously.
- Continue to cook the mixture over simmering water, stirring constantly, until it thickens. This should take about 10-15 minutes. The curd is ready when it coats the back of a spoon and can hold a line drawn through it.
6. Strain the Curd:
- Once thickened, remove the curd from the heat.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any zest or bits of cooked egg yolk, ensuring a smooth curd.
- Allow the curd to cool to room temperature.
- Transfer the cooled curd into a clean, airtight container.
- Store in the refrigerator for up to 1 week.
Blood orange curd is a delightful and versatile addition to your culinary repertoire. Its bright color and bold flavor can enhance a variety of dishes, from simple breakfasts to elaborate desserts. With these tips and the right ingredients, you'll be able to create a batch of delicious blood orange curd that everyone will love.
Blood orange curd FAQ:
Blood orange curd typically takes about 10-15 minutes to cook once you start heating the mixture over simmering water. Keep stirring constantly until it thickens.
The curd is ready when it coats the back of a spoon and you can draw a line through it without the mixture running back together. It should have a thick, pudding-like consistency.
Yes, you can substitute regular oranges for blood oranges. However, the flavor and color will be slightly different, as blood oranges have a unique tartness and vibrant hue.
Store the cooled blood orange curd in an airtight container in the refrigerator for up to 1 week. Make sure it is sealed properly to maintain its freshness.
Yes, you can freeze blood orange curd. Transfer the cooled curd into a freezer-safe container, leaving some space for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator before using.
Tips:
- Make sure to use fresh blood oranges for the best flavor and color.
- When zesting the oranges, avoid the white pith, which can be bitter.
- Constantly stir the curd while cooking to prevent it from curdling.
- Strain the curd through a fine sieve after cooking to achieve a smooth texture.
- Store the curd in an airtight container in the refrigerator for up to two weeks.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 3.22g
Carbohydrates 40g
Fiber 0.09g
Sugar 40g
Fat 27g
More recipes
Lemon & passionfruit shortbread stars
Buttery lemon and passionfruit shortbread stars, perfect for snacks.
08 Jan 2026