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    Home - Basics

    Published: Jan 6, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Blood Orange Curd

    Jump to Recipe Print Recipe

    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!

    A rich and creamy blood orange curd perfect for toast, shortbread, ice cream, and so much more. An easy recipe that is done in minutes!

    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?

    A rich and creamy blood orange curd perfect for toast, shortbread, ice cream, and so much more. An easy recipe that is done in minutes!
    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.

    A rich and creamy blood orange curd perfect for toast, shortbread, ice cream, and so much more. An easy recipe that is done in minutes!

    A rich and creamy blood orange curd perfect for toast, shortbread, ice cream, and so much more. An easy recipe that is done in minutes!

    Blood Orange Curd

    Amanda Powell
    Sweet and tangy blood orange curd
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Basics
    Cuisine American
    Servings 2 cups
    Calories 215 kcal

    Ingredients
      

    • 1 ¼ cup of blood orange juice about 5 - 6 blood oranges
    • zest of 4 blood oranges
    • ⅔ cups of sugar
    • 5 egg yolks
    • ¼ cup lemon juice optional
    • ¼ teaspoon salt
    • 7 tablespoons unsalted butter

    Instructions
     

    • In a saucepan, heat the blood orange until it reduces to about ⅔ 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

    Serving: 1/4 cupCalories: 215kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 126mgSodium: 68mgFiber: 2gSugar: 23g
    Keyword blood orange, curd, lemon
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Amy says

      December 29, 2018 at 7:06 pm

      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!

      Reply
      • Amanda says

        January 07, 2019 at 3:37 pm

        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!

        Reply
    2. Tautiauna says

      February 24, 2017 at 8:26 pm

      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.

      Reply
    3. Frankie N. says

      January 25, 2016 at 11:47 am

      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.

      Reply
      • Amanda says

        January 25, 2016 at 12:27 pm

        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!

        Reply
      • Stacie Ward says

        March 23, 2020 at 10:34 am

        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.

        Reply
    4. Medha @ Whisk & Shout says

      January 07, 2016 at 7:29 pm

      Blood orange is stunning and delicious- obsessed with this 🙂

      Reply
    5. Nicole ~ Cooking for Keeps says

      January 07, 2016 at 5:53 pm

      Lovvve curd! You don't really see blood orange very often, obsessed!

      Reply
    6. Liz @ I Heart Vegetables says

      January 07, 2016 at 7:17 am

      Yum! that looks delicious! I love the gorgeous color 🙂

      Reply
    7. Laura @MotherWouldKnow says

      January 06, 2016 at 10:51 pm

      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.

      Reply
    8. Erin @ The Spiffy Cookie says

      January 06, 2016 at 10:40 am

      Your blood orange curd came our so much better than mine! The color of mine was much less vibrant and made me sad.

      Reply
      • Amanda says

        January 06, 2016 at 12:14 pm

        My blood oranges were really "bloody" like a dark red color so I think that helped!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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