Blood Orange Curd
My blood orange curd is silky smooth, creamy, with a fruity tart taste. If you use dark blood oranges, the curd will have a slight raspberry taste and if the blood oranges are lighter in color it will have more of a citrusy orange flavor.
Servings: 2 cups
Calories: 732kcal
Ingredients
- 1-1/2 cups (360 ml) fresh squeezed blood orange juice about 8 oranges
- 1/2 cup ((100 grams) granulated sugar
- 1/4 teaspooon kosher salt
- 5 large (100 grams) egg yolks
- 2 large (100 grams) eggs
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
- 6 tablespoons ((85 grams) unsalted butter room temperature (65-68°F)
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 3 or 4-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°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.
Storing the Curd
- 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.
Nutrition
Calories: 732kcal | Carbohydrates: 59g | Protein: 13g | Fat: 50g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 742mg | Sodium: 284mg | Potassium: 253mg | Fiber: 1g | Sugar: 56g | Vitamin A: 2061IU | Vitamin C: 34mg | Calcium: 101mg | Iron: 2mg