Blood Orange Curd Recipe
This Blood Orange Curd Recipe takes advantage of Blood Oranges while they are in their incredibly short season, which is right now here in Australia. I’ve been buying them up and eating them by the bowlful, enjoying every delicious citrus treat while I can.
My whole family has a weakness for all things blood orange. When in London a couple of years ago, a highlight was Blood Orange Turkish Delight from Borough Market. (My kids still talk about it!) And a local ice cream store sells a blood orange ice cream that we all go crazy for!
While I was mid-orange the other day, I wondered what it would be like to make curd from the blood oranges, following a similar recipe to my Lemon Curd Recipe which I LOVE and cook every couple of weeks.
The results were AMAZING! Full of blood orange flavour – sweet and refreshing. It’s just a pity that blood oranges have such a short season!
The actual vibrant colour of the blood orange juice always fascinates me, the bright red hue is a stark contrast to their lighter orange cousins.
You could also make this with regular oranges, when blood oranges aren’t in season. Now, onto the recipe and video tutorial…
Blood Orange Curd Recipe
- 2 Blood Oranges
- 3 Eggs
- 1/2 Cup Raw Sugar
- 50g Unsalted Butter, cubed
- Grate the zest from one of the oranges.
- Squeeze the juice from both of the oranges into a small saucepan, over a sieve to catch any pips.
- Beat the zest, eggs and sugar into the orange juice.
- Add the butter and place the saucepan over a low heat.
- Heat the curd slowly, whisking continuously until it thickens and coats the back of a wooden spoon.
- Remove from the heat and allow to cool completely.
- Keep refrigerated.
Here’s the video tutorial showing you how to make this Blood Orange Curd Recipe:
New recipes and videos are shared every Monday, Wednesday and Friday. Never miss a post! Click here to subscribe now.
