Blood Orange Curd

Last week, I impulse bought a 3-pound bag of blood oranges during a 6 AM trip to the grocery store. Clearly, I was not entirely awake, or I would’ve remembered the identical 3-pound bags of blood oranges I bought over the previous two winters that sat unused in my produce drawer until, shriveled and dried up, I finally had to throw them away.

When I came to my senses (thank you, caffeine), I remembered those squandered oranges and made a solemn and dramatic vow to myself that not only would I not allow this batch to go to waste, but I would use every single bit of them – pith, peel, juice – in glorious ways (okay, I threw out the seeds). I quickly got to work peeling and juicing (lesson learned: convert your kitchen into something similar to Dexter’s kill room, or risk staining everything within five feet). Then, as I proudly gazed down at my pile of zest and peels and cups of beautiful scarlet juice, I realized that I’d given exactly zero thought to what I was actually going to do with all of it. Drink it straight? Yes, I did have a cup. But after my declaration of grand destiny for this bag o’ blood oranges, simply chugging the juice seemed like a bit of a letdown.

I’d never made my own curd before – the fact that my Trader Joe’s sells lemon curd at a very reasonable price, combined with the very real potential of homemade curd ending up as sweetened scrambled eggs (ew), has always held me back. But how could I resist blood orange curd? I certainly couldn’t buy it at Trader Joe’s, and the odds of ending up with a wealth of perfectly sweet, tart, pale pink loveliness handily trumped the risk of sugary scrambled eggs.

I’m so glad I made this – it’s incredibly simple, tastes amazing, and I’ve already thought of about 354657 ways to use it, including:

  • donut filling
  • blood orange tarts
  • Swiss meringue buttercream
  • eaten alone with a spoon

In fact, I loved it so much that I made a second batch. And then I had to go out and buy another bag of blood oranges. Don’t fear for their future, though – I think it’s safe to say that you’ll never see blood oranges go to waste in my home again.

Blood Orange Curd
Bright, zesty blood orange curd is a perfect spread for scones or crumpets, or as a filling for cupcakes or doughnuts.
Category: Dessert, Sauce
Yield: 1.5 cups
  • ½ cup blood orange juice
  • 1 Tbsp blood orange zest
  • ½ cup granulated sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 stick (1/2 cup) unsalted butter, sliced into 8 pieces
  1. Combine juice, zest, sugar, eggs, and egg yolks in a medium bowl and whisk to combine. Set bowl over a saucepan of simmering water. Add butter and cook, whisking constantly, until thickened. The biggest potential for disaster here is in allowing the eggs to overcook - if you have a thermometer, cook until heated to about 160 F. If you don't, that's okay - just cook for about five minutes. The curd should feel very hot to the touch.
  2. Remove from the heat and strain through a mesh sieve to remove any bits of cooked egg. Cover surface of curd with a piece of plastic wrap (this prevents a skin from forming on the top) and allow to cool to room temperature. The curd will thicken slightly as it cools. Serve immediately or refrigerate for up to a week.

4 Responses to Blood Orange Curd

  1. I’ve been meaning to try making my own lemon curd. I’ve never tried it before, but now I’m throwing that idea out the window. I’m starting with blood orange curd! Blood oranges just happen to be my new fruit obsession. This looks so good!

  2. It turned out perfectly, albeit peach thanks to my orange yolked farm eggs. 🙂

    Thank you!