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™.
I know what my husband is thinking. His least favorite holiday is just around the corner. Of course, in all honesty, I doubt Valentine’s Day has even crossed his mind. Not that I am throwing the hubby under the bus. We do not really celebrate Valentine’s Day, although last year he surprised me with flowers. Go figure. Maybe his disdain for the hearts and flowers holiday is finally wearing down?
But, isn’t it odd that people are showering their “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.
Then again, with Valentine’s Day fast approaching, maybe you should keep the roses?
Blood Orange Curd
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:
- In a small saucepan whisk until combined:
- 4 egg yolks
- 4 blood oranges , juice and zest, grated
- 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.
- 6 TBS butter, unsalted
- 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:
Yield: 6 Servings
Cook Time:
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!
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.
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!
Give me citrus over chocolate any day…Pinning away 😉
Totally agree!!!!
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?!!!
blood orange curd sounds new and really delicious! Besides the color is so lovely!