Mmmm Blood Orange Curd… So have you ever thought of making curd from your oranges – particularly Blood Oranges? Well once you have you’ll wonder why you never did!
So I’m not a great lover of oranges. Not sure why, just not my favourite fruit. But – blood oranges, they hold a special place in my heart. My husband knows I love them, so he grabs them when he sees them about this time of year too. I’m not sure if they’re sweeter or just have that slightly different flavour, but I do love them. I think they look amazing in salads too – I often use them for that. Then there are sweet things, which are always top on my list of things to make!
I had just made some lemon curd for the Easy Lemon Mousse that I love to make and the big bag of blood oranges that I had was looking a bit sad, so I thought, I might try making them into curd… see how it goes… well it worked out perfectly
The only difference with this recipe compared to lemon curd is that you don’t need as much sugar. Blood oranges are a lot sweeter than lemons, so I cut the sugar down by 1/4 of a cup, which was just right.
This curd is lovely made into mousse (just use my Easy Lemon Mousse recipe and use this curd instead of the lemon curd that you make at the beginning of the recipe) and I’m going to try this curd layered in a chocolate cake. Yeah that’s definitely a plan…
Delicious in layer cakes, swirled in cupcakes or on scones.
- 3/4 cup (US) white sugar
- 3/4 cup (US) fresh blood orange juice about 3-4 oranges
- 8 egg yolks
- Zest of one blood orange
- butter, cubed
Combine the sugar, blood orange juice, zest and egg yolks in a small saucepan and whisk to combine.
Once the sugar has dissolved, add the butter one cube at a time.
Over medium heat stir constantly until the mixture coats the back of a wooden spoon. This should take 5-7 minutes.
Spoon into a bowl, cover with plastic wrap and refrigerate.
Makes approximately 2 & 1/2 cups or 400ml curd.