Blood orange curd is a sweet, citrusy jar of heaven perfect for topping on toast or scones, swirling in ice cream, or adding to your favorite cupcakes and doughnuts. This simple recipe works for any type of citrus you have on-hand!
I am obsessed with curd. I hate the name. Curd. But behind that name is a smooth, creamy, and intensely flavorful bit of deliciousness that I could eat by the spoonful. I don’t know what it is, but there is nothing better than slathering a big spoonful of blood orange curd on shortbread while sitting down to a great book and a big cup of tea.
Those are the best moments, don’t you think?
Lemon curd is one of my favorites, but this blood orange curd is something special. It is naturally sweeter and somehow creamier. It has this beautiful pink color that brings a smile on my face whenever I open the refrigerator.
I wanted to be sure I shared this blood orange curd recipe with you now because we are going to use this curd in a recipe coming up soon. So go ahead and make this curd now and try not to eat it before the next recipe.
Blood Orange Curd
Sweet and tangy blood orange curd
Ingredients
- 1 1/4 cup of blood orange juice (about 5 - 6 blood oranges)
- zest of 4 blood oranges
- 2/3 cups of sugar
- 5 egg yolks
- 1/4 cup lemon juice (optional)
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter
Instructions
- In a saucepan, heat the blood orange until it reduces to about 2/3 cup of juice.
- Mix the zest, eggs and the sugar in a separate bowl and beat well until the mixture is lighter in color.
- Slowly pour the blood orange juice and lemon juice (if using) into the egg mixture, beating the eggs constantly as you do so. Sprinkle in the salt and mix in.
- Transfer the egg mixture into the saucepan.
- Bring the saucepan onto the stove over medium-low heat (or over a double boiler) and mix constantly with a wooden spoon until the mixture thickens. You should be able to leave a trail when you run your finger down the back of your spoon. The temperature of the curd should reach about 170 degrees F.
- Once it reaches this consistency, turn off the heat and add the butter. stir until the butter melts and incorporates into the curd.
- Take the mixture and push through a strainer into a container. discard whatever remains in the strainer.
- Allow the mixture to reach room temperature, then cover tightly and store in the refrigerator for several weeks.
Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 126mgSodium: 68mgCarbohydrates: 27gFiber: 2gSugar: 23gProtein: 2g
Erin @ The Spiffy Cookie says
Your blood orange curd came our so much better than mine! The color of mine was much less vibrant and made me sad.
Amanda says
My blood oranges were really “bloody” like a dark red color so I think that helped!
Laura @MotherWouldKnow says
I adore curds of all types, but I haven’t tried a blood orange version – what a genius move. And yes, I agree that the name, curd, doesn’t do this wonderful creamy stuff justice. I don’t even need a “vehicle” except a spoon – I’ll eat it straight from the jar.
Liz @ I Heart Vegetables says
Yum! that looks delicious! I love the gorgeous color 🙂
Nicole ~ Cooking for Keeps says
Lovvve curd! You don’t really see blood orange very often, obsessed!
Medha @ Whisk & Shout says
Blood orange is stunning and delicious- obsessed with this 🙂
Frankie N. says
I love all things curd, that includes cheese. Where can I find blood oranges? I live in Wyoming but have access to stores in Utah. Any good sources. Thanks.
Amanda says
Hi Frankie! I found blood oranges at my local Walmart, but many stores should carry them now including Whole Foods and other super markets. If you have a good produce store, you should also be able to find them there!
Stacie Ward says
Smiths in Evanston carries blood oranges once in a while, sometimes under a different name. Usually by the grapefruit and oranges. Ask your produce person.
Tautiauna says
Yummmm! I am obsessed with blood oranges as of lately. I made this paired with a red wine chocolate cake and it is to die for! I will have to omit the zest next time though.
Amy says
I tried making your recipe and had some problems due to missing pieces in your instructions. Maybe do some editing? Here are some issues:
1. If you add lemon, do you put it in with blood orange juice and cook down to 2/3 cup?
2. You don’t indicate that the egg yolks, sugar, and zest should be mixed in a separate bowl first.
3. You don’t include what heat the stove should be on when you add the egg yolk mixture.
4. Should you mix the yolks in once you transfer to double boiler?
Thanks!
Amanda says
Hi Amy, No, you do not add in the lemon with the blood orange juice which is why it was not mentioned. I did update that the egg yolk mixture should be in a separate bowl. I did, however, note the temperature should be at medium-low for cooking the egg yolk mixture. If you are using the double boiler method, you could always use a heatproof bowl for the egg yolks so when you add the blood orange and lemon juice, you can simply put it over your saucepan instead of doing another transfer. I hope this helps, and thank you for your feedback, it is always very helpful for when instructions are not as clear as they should be!