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You are here Home / Recipes / A Touch of Sweet: Blood Orange Curd

by Family Spice 9 Comments

A Touch of Sweet: Blood Orange Curd

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Blood Orange Curd by FamilySpice.com

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™.

Blood Orange Curd by FamilySpice.com

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?

Blood Orange Curd by FamilySpice.com

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.

Blood Oranges by FamilySpice.com

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.

A White Rose Cake for Spring by FamilySpice.com

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 by FamilySpice.com

Blood Orange Curd

Author:

Laura Bashar

Fruit curds are a wonderful topping for scones, bread, cakes or cookies. This citrusy curd fathers the dramatic blood orange. Recipe by Laura Bashar of Family Spice

Ingredients:

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

Directions:

  1. In a small saucepan whisk until combined:
    • 4 egg yolks
    • 4 blood oranges , juice and zest, grated
  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.
    • 6 TBS butter, unsalted
  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.

Prep Time: 5 mins

Yield: 6 Servings

Cook Time: 20 mins

Print

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop desert recipe using their product. The story I have written is all true, and the opinions expressed are truly mine. If I didn’t like it, I wouldn’t blog about it!

Filed Under: Dessert: Cakes, Pies, Tarts and Other Desserts, Recipes Tagged With: blood oranges, butter, citrus season, eggs, jams & jellies, oranges, Safest Choice Eggs™

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Reader Interactions

Comments

  1. Maureen | Orgasmic Chef says

    at

    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.

    Reply
    • Laura Bashar says

      at

      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.

      Reply
  2. John@Kitchen Riffs says

    at

    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.

    Reply
    • Laura Bashar says

      at

      Not all blood oranges are alike. These came from Trader Joe’s and were nice and sweet – and plenty red!

      Reply
  3. Lizthechef says

    at

    Give me citrus over chocolate any day…Pinning away 😉

    Reply
    • Laura Bashar says

      at

      Totally agree!!!!

      Reply
  4. Lizzy (Good Things) says

    at

    Blood orange is one of my favourite citrus fruits… I have made it in curd several times and loved it. Yours looks divine!

    Reply
    • Laura Bashar says

      at

      Thanks, Lizzy! This was my first curd. I have no idea why it took me so long to make it?!!!

      Reply
  5. Medeja says

    at

    blood orange curd sounds new and really delicious! Besides the color is so lovely!

    Reply

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