Use up that citrus crop with this easy Blood Orange Curd with Cardamom. Perfect when drizzled on toast, scones, pancakes, cookies and even cake. Sponsored by Davidson’s Safest Choice Eggs™.
With Valentine’s Day around the corner, there are so many dessert options out there to share with your sweetie. Chocolate usually comes to mind, like chocolate mousse! Then there are truffles and fudge to consider. But why not try something equally decadent but more on the fruity spectrum?
You don’t have to shower your “loved ones” with sugar, fat and all things bad for the heart all in the name of this holiday? Is that what cupid had in mind?!!
So, I offer you a touch of sweet, because that is all you really need.
Fruit curds are a a wonderful spread when you don’t want to use jams or jellies. They are made with egg yolks, sugar and butter. Instead of the traditional lemon curd, I found inspiration with the always dramatic, blood orange. More fitting for Valentine’s Day, eh?
These blood oranges were mildly sweet and only required about a half a cup of sugar. Use your fruit curd to top your bread, scones, tarts, cookie or cake. I used the blood orange curd to top my white rose cake, minus the roses.
Of course, the white rose cake is equally stunning and makes a very special dessert to share with your sweetie. Rose petals are cooked inside the cake, along with rosewater. Then you top the cake with more rose petals. Yes, roses petals are edible!
Of course, with Valentine’s Day fast approaching, maybe you should keep the roses on the stem and stick with the blood orange curd with cake?
Blood Orange Curd
Use up that citrus crop with this easy Blood Orange Curd with Cardamom. Perfect when drizzled on toast, scones, pancakes, cookies and even cake.
Ingredients
- 4 egg yolks
- 4 blood oranges, juice and zest, grated
- 6 TBS butter, unsalted
Instructions
- In a small saucepan whisk egg yolks, blood orange juice and zest until well combined.
- Continue whisking with the saucepan set over medium heat. Cook until mixture thickens and can coat the back of a spoon, about 5-10 minutes.
- Remove from heat and add butter one tablespoon at a time. Stir until each tablespoon has melted and combined thoroughly before dropping in the next tablespoon.
- Transfer mixture into a bowl and cover surface with a sheet of parchment paper to prevent skin from forming over the top. Refrigerate until firm, at least 2 hours.
Notes
Serving Suggestions: This blood orange curd is pictured as a topping to my White Rose Cake.
Cooking Tips: As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.
blood orange curd sounds new and really delicious! Besides the color is so lovely!
Blood orange is one of my favourite citrus fruits… I have made it in curd several times and loved it. Yours looks divine!
Thanks, Lizzy! This was my first curd. I have no idea why it took me so long to make it?!!!
Give me citrus over chocolate any day…Pinning away 😉
Totally agree!!!!
I love the idea of using blood orange in a curd! I hadn’t thought about it, but I think lemon curd is the only one I’ve ever made. Weird. I need to get out more! Fun post — thanks.
Not all blood oranges are alike. These came from Trader Joe’s and were nice and sweet – and plenty red!
Most Australians don’t celebrate Valentine’s day. Those that don’t include my husband. I don’t have to do anything special at all but I do get taken out to dinner.
I would definitely be a star if I made this blood orange curd. I might change Valentine’s Day celebrations forever.
It’s not like I’m a big fan of Valentine’s Day, but it’s so in-your-face here in the US, that it’s pretty hard to ignore.