Small Batch Blood Orange Curd
Have I mentioned how much we absolutely are coo coo for coco puffs over blood oranges? Well we are. We’ve been buying them up every time we’re at the market and will keep doing so until they’re gone. I might actually cry at that point. I know it’s coming soon (sniff sniff) but I won’t be able to help myself.
I should probably go ahead and put a travel pack of puffs in my purse. I wish blood orange season was longer but I will take them in bulk as long as we can get our hands on them.
Their color is amazing. It’s bright, vibrant and just screams to me to eat them as fast I can cut into them. Speaking of which, you’ll want to skip the white shirt when you’re eating one of these beauties. Unless you have a good stain remover or like living on the edge.
You might also not want to use your favorite cutting board and then forget to clean it. Sigh. Regardless I still love these beauties.
Besides just eating them as is, their juice makes a pretty rockin curd. Our recipe is for a small batch so you’ll get two of those tulip weck jars full of this crazy good curd. What do you do with it once you have it? I like it slathered on toast, in cake, a tart, a cupcake.
Oh the possibilities.
As always we’ve used Davidson’s Safest Choice Eggs in our recipe. We have no worries when we do. Why? “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.
Baci!
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.
What You Will Need:
- 6 tablespoons unsalted butter – room temperature
- 1 cup granulated sugar
- 2 Davidson's Safe Choice eggs + 2 additional Davidson's Safe Choice egg yolks
- 3/4 cups fresh squeezed blood orange juice
What To Do:
- Cream butter and sugar with a mixer until it’s light and creamy.
- Add eggs, one a time, mixing after each egg.
- Add blood orange juice and continue mixing. Note: mixture will look similar to cottage cheese but will become silky and smooth during cooking process.
- Transfer mixture to a heavy-bottomed sauce pan. Place over medium-low heat, stirring often, for approximately 10 minutes OR until mixture thickens. If the mixture is not thickening, increase your heat slightly and continue to stir.
- Transfer cooled mixture to desired air tight containers/jars. Seal and refrigerate until ready to use.
The Food Hunter says
I had my first blood orange the other day…the color and the taste was amazing
Annamaria @ Bakewell Junction says
Paula,
I made curd for the first time a few weeks ago. I’ve never had blood oranges but I was tempted to buy them last during last weekend’s shopping trip. I’ll have to buy to try out your curd. How many blood oranges did it take to get 3/4 cup of juice?
Annamaria
Paula says
It will depend on how large and juicy your oranges are. It took me about 4-5. Hope that helps : )
Lora @cakeduchess says
I love Sicilian blood oranges and I love your curd! The color is so vibrant!!
Brenda@Sugar-Free Mom says
I’ve not had a blood orange in forever, must change that! This curd sound like an explosion of deliciousness in one bite!
Erin @ The Spiffy Cookie says
I JUST made blood orange curd yesterday! I’m so glad to see that yours did not come out bright red colored either – I was sad when the fun color of the juices faded away and worried I did something wrong.
Cookin Canuck says
We adore blood oranges, too…the color, the flavor. What a great use for them! I’m imagining myself spreading this orange curd over scones.
Angie says
This orange curd looks fantastic! I can’t wait to try it!
Marjory @ Dinner-Mom says
Love all kinds of citrus, but have not had a blood orange. Putting this on my grocery list stat! The curd looks fantastic!
Lana | Never Enough Thyme says
Love blood oranges! I’ve never made a curd from them, but why not!? I’m thinking it would be really as a filling between cake layers, too.
Heather // girlichef says
I love blood oranges, too – the color is just so irresistible. I also happen to love citrus curd, so this recipe is definitely a double-win!
Melanie says
I want that in a very large batch. Forget small batch. It looks exquisite.
Nutmeg Nanny says
I love curd but my most favorite has always been blood orange. I’m happy to eat it by the spoonful but it’s great on scones too 🙂
Anita says
Blood orange is one of my favorite citrus. You’ve photographed their gorgeous coloring so perfectly!
Colleen (Souffle Bombay) says
Love using blood oranges on cocktails! Your curd needs to meet my belly!
Renee - Kudos Kitchen says
Nice idea for a curd. I’ve not seen (or heard) anyone doing a blood orange one, so congrats on being the first! I’m sure it’s amazing!
Kirsten/ComfortablyDomestic says
Blood orange curd…of course!! I’d slather that deliciousness on anything I could get my hands on.