A Touch of Sweet: 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. 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?

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Yield: 6 servings

Blood Orange Curd

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Use up that citrus crop with this easy Blood Orange Curd with Cardamom. Perfect when drizzled on toast, scones, pancakes, cookies and even cake.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• 4 egg yolks
• 4 blood oranges, juice and zest, grated
• 6 TBS butter, unsalted

Instructions

1. In a small saucepan whisk egg yolks, blood orange juice and zest until well combined.
2. 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.
3. 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.
4. 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.