Fruit curds are a great way to use fresh fruit and fruit juice. Like lemon curd this Blood Orange Curd uses fresh-squeezed blood orange juice to make a delicious creamy curd that tastes like orange with a hint of raspberry. Read the recipe to learn how to make this curd then try this Blood Orange Curd Tart.
Why This Recipe Tastes So Good
Fruit curd is always a good idea. The color of blood oranges can range from red to a dark purple, which means the color and taste of the final curd will vary. Since the taste of blood oranges is not as intense as lemons or lime, the juice is reduced to concentrate the flavor and when combined with eggs, sugar and butter produces a thick creamy curd that tastes like orange with a hint of cherry or raspberry.
If you want more ideas for making curd check out my Fruit Curd Recipes.
The Origins of Blood Oranges
Blood oranges come from Spain and Sicily. They are natural occurring variety of oranges. Blood oranges have twice the vitamin A of navel oranges, but have a much shorter growing season so get them while you can.
Recipe Ingredients
The ingredients for the blood orange curd are similar to lemon curd, except less sugar is used because of the sweetness of the oranges. The ingredients for the curd are:
- Blood Oranges. You will need about 8 blood oranges to produce 1-1/2 cups of juice which is then reduced to 3/4 cup.
- Egg Yolks and Whole Eggs. The egg yolks and eggs create the creamy, custard-like texture of the curd
- Granulated Sugar. The sugar adds the necessary sweetness, but the combination of sugar and eggs is what creates the creamy texture instead of scrambled eggs. The sugar should be adjusted based on the natural sweetness or tartness of the curd, but be careful not to add too much sugar.
- Unsalted Butter. Butter adds richness and flavor to curd and makes it even more creamy.
- Kosher Salt. A little salt enhances all the other flavors of the tart.
How to Make Blood Orange Curd
This recipe is based on my Grapefruit Curd recipe. But because the flavor of blood orange juice is not as intense as lemon juice the recipe starts by reducing 1-1/2 cups of fresh-squeezed blood orange juice to 3/4 cup.
This step intensifies the flavor and will give the blood orange curd a more pronounced fruity flavor. I learned this trick the first time I made it and the thing that I noticed was that the flavor was very distinctive.
After the juice has reduced pour it into a heatproof measuring cup to make sure that you have 3/4 cup and allow it cool to room temperature or until it is barely warm.
Add the blood orange juice, and half the sugar to the pan, and whisk to combine. Taste the mixture, if it is too tart add sugar 1 tablespoon at a time until desired taste is reached. The amount of sugar will vary based on the natural sweetness of the fruit.
Next, add the whole eggs and egg yolks and whisk until the eggs are blended in.
Place the saucepan over medium heat and whisk the curd constantly making sure to cover the entire bottom of the pan. Do not walk away from the curd while you are cooking it or it will burn. If you have to walk away for some reason, remove the pan from the heat.
When the curd has thickened and reached the temperature of 185 degrees F strain it through a fine-mesh strainer to remove any solids (little bits of cooked eggs) so it is extra smooth.
Cover the surface with plastic wrap and refrigerate for at least 2 hours before using.
Pro Tips for Making this Blood Orange Curd
- Adjust the amount of sugar, based on the sweetness of the fruit. You may need more sugar if the oranges are very tart.
- The flesh of blood oranges has a wide range of colors and the final color of the curd may vary.
- Cook the curd until it reaches 185 degrees F. Use an instant-read thermometer to check the temperature.
- Don't let the boil or it may curdle and become grainy. If it becomes grainy try straining it with a fine-mesh strainer.
- Use a non-reactive pan (stainless steel or enamel-coated cast-iron). Using a reactive pan such as aluminum will produce a metallic taste in the curd
- Chill the curd immediately to keep bacteria from forming.
How Long Can Fruit Curd be Refrigerated
The blood orange curd is good in the refrigerator for 2 weeks and can be frozen for up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.
Serving Options
- It's great as a topping for pancakes, waffles, ice cream, yogurt, cheesecake, other cakes, and even just plain toast.
- Use it as filling for layer cakes, crepes, or sandwich cookies.
- Make my Blood Orange Curd Tart.
Frequently Asked Questions for Making Fruit Curd
The blood orange curd will last 2 weeks refrigerated in an air-tight container.
Yes, the blood orange curd can be frozen for up to a year. Place the curd in an air-tight container and place it in the freezer. Allow it to thaw in the refrigerator for 24 hours before you're ready to use.
If your curd came out runny and did not set after chilling in the refrigerator it probably was not cooked long enough and to the right temperature of 185 degrees F.
More Related Recipes
For other delicious fruit curds and recipes using fruit curd, check out these recipes on the blog:
I hope you try the recipe for this luscious blood orange curd. If you make this recipe please rate it and leave a comment below. If you're on Instagram post a picture and tag me on IG @bakesbybrownsugar.
Ingredients
- 1-1/2 cups fresh squeezed blood orange juice about 8 oranges
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspooon kosher salt
- 5 (100 grams) large egg yolks
- 2 (100 grams) large eggs
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter room temperature
Instructions
- Place the blood orange juice in a small saucepan, bring it to a boil, then reduce to a simmer and simmer it until reduced to 3/4 cup. Pour the juice in a measuring cup and allow it to cool to room temperature.
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this curd.
- Pour the blood orange in the saucepan. Add 1/2 cup of the sugar and whisk to combine. Taste the juice and then add more sugar to taste. Place the eggs yolks, whole eggs, lemon juice and salt in the saucepan and whisk until it is well blended.
- Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
- Pour the blood orange curd into the strainer and press it through the strainer with a spatula.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
- The curd can be refrigerated in an airtight container for up to 2 weeks. It can also be frozen for up to one year.
Notes
- Adjust the amount of sugar, based on the sweetness of the fruit. You may need more sugar if the oranges are very tart.
- The flesh of blood oranges has a wide range of colors and the final color of the curd may vary.
- Use a non-reactive pan (stainless steel or enamel-coated cast-iron). Using a reactive pan such as aluminum will produce a metallic taste in the curd
- Chill the curd immediately to keep bacteria from forming.
robinpopham says
Hard to beat a good curd!!
beginwithbutter says
I can't wait to try this! Thanks for sharing.