Blood Orange Curd

My Blood Orange Curd is smooth, full of vibrant flavour and so easy to make. We use egg yolks to help set the curd, along with butter which also provides a lush, creamy silkiness. With a short season of availability, their glorious colour and their unique, almost raspberry-like flavour, this is a great way to make the most of beautiful blood oranges. 

Why you’ll love this recipe:

The curd is so easy to make. You don’t need any special equipment, nor is there is a requirement for a double boiler. You simply add all the ingredients to the saucepan and cook gently over direct heat.

You’ll love the Blood Orange Curd because:

• This easy recipe is ideal for beginner cooks as well as those more experienced.
• You need just four ingredients to make this curd.
• The flavour is bright and tangy.
• There are so many ways to use the curd. It is delicious on scones, toast, to fill tarts or sponge cakes or served with pancakes.
  

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Blood Oranges – the recipe includes both the freshly squeezed juice and finely grated zest. Be sure to zest the oranges before extracting the juice.

Egg Yolks – helps to set the curd. This recipe uses only the yolks from large, free-range eggs, resulting in a curd which is silky-smooth and rich in flavour. See below for some ideas on how to use your leftover egg whites!

Caster/Superfine Sugar – dissolves more readily than granulated sugar, but you can use granulated if you prefer.  

Unsalted Butter – provides richness, flavour and a creamy texture, as well as assisting with setting the curd. For those who are lactose intolerant, a non-dairy spread is an alternative, but the curd will have a softer set.

Tips for success and FAQs:

It is necessary to use a non-reactive saucepan. Non-reactive saucepans are those which are made from stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron pans are reactive. Acidic foods, such as citrus fruits, may discolour and take on a metallic taste if cooked in these pans.

Use a whisk to stir the curd as it makes it easier to get into the edges of the saucepan. Whisk frequently. This will ensure that the Blood Orange Curd is creamy and smooth.

Try some of these recipes to use up your leftover egg whites:

• Almond Cookies (Gluten and Dairy Free)
• Chewy Amaretti Cookies
• Mini Meringue Nests

Serving suggestions:

Blood Orange Curd can be enjoyed in many ways, such as:

• A filling for layer cakes, or as a filling in butterfly cakes.
• Spread on scones. 
• To top pavlova or meringue nests.
• Simply spread on toast for a luxurious start to the day.
• Drizzled over Vanilla Ice Cream.
• A swirl through Greek yoghurt.

Or tie a pretty ribbon around a jar and give it as a gift. It is always greatly appreciated. 

More delicious recipes for you to try:

Making homemade curds, preserves and jams is a great way to use seasonal produce. Here are some more of our favourite recipes for you to try, featuring citrus fruits:

• Lemon Curd
• Grapefruit Marmalade
• Lemon Marmalade

I hope you will enjoy this delicious Blood Orange Curd. Simple to prepare, and with so many uses, this is a recipe I hope you’ll make for years to come. Be sure to let me know in the comments below when you have given it a try!

Alex xx

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Blood Orange Curd

My Blood Orange Curd is smooth, full of vibrant flavour and so easy to make. We use egg yolks to help set the curd, along with butter which also provides a lush, creamy silkiness. With a short season of availability, their glorious colour and their unique, almost raspberry-like flavour, this is a great way to make the most of beautiful blood oranges. 

4.60 from 5 votes

Print Pin Review

Course: Condiments, Sauces, Spreads

Cuisine: English

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 cups

Calories: 1075kcal

Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

• ▢ 8 egg yolks See Note 1 and 2
• ▢ 1 cup (220 g) superfine/caster sugar See Note 2
• ▢ ½ cup (125 g) unsalted butter
• ▢ 4 teaspoon finely grated blood orange zest – loosely packed See Notes 3 and 4
• ▢ 200 ml (¾ cup + 1 tbsp) strained blood orange juice

Instructions

• Add the egg yolks and sugar to a medium-size bowl – See Note 2.
• Whisk the egg yolks and sugar together until well combined.
• Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – (See Note 5.) Add the butter, zest and juice to the pan.
• Place the saucepan over low-medium heat and, using a whisk, stir constantly until the mixture just comes to a simmering point. As soon as the bubbles appear, remove the saucepan from the heat. (See Note 6).

  Stir for a minute or so – this will prevent a skin forming as the curd cools. The curd will thicken as it cools.
• Transfer to sterilised jars (See Note 7) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.

  The Blood Orange Curd will keep for 1 week if well sealed and refrigerated.

Notes

1. Separating eggs: when separating the eggs it is important to remove as much of the white as possible so that it does not leave white specks in the curd.
2. Adding the sugar: do not add sugar to yolks and leave to stand. The sugar changes the chemical structure of the eggs and “cooks” the yolk. So, once you add sugar to the yolks, be sure to mix right away for a smooth and creamy result.
3. Blood oranges: the number of blood oranges you use may vary, depending on how much juice they contain. I used four large, very juicy oranges.
4. Zest: the zest should be extremely fine, unable to be detected. For this, you will need a very sharp, fine grater and ensure that you only grate the surface of the orange and not go deeper to the white pith.
5. Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
6. Whisk: I prefer to use a whisk. Using a whisk makes it easier to get into the edges of the pan. Whisk almost constantly. This will ensure that the curd is creamy and smooth.
7. Jars: choose small glass jars with an airtight lid. Wash the jars and lids either in the dishwasher or with hot soapy water and rinse well. Place the jars into an oven which has been preheated to 130 Degrees C (270 F). Place the jars into the oven for at least 20 minutes. Remove the jars and leave to cool a little before adding the curd. The jars and curd should both be slightly warm.

Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 1075kcal | Carbohydrates: 114g | Protein: 13g | Fat: 66g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 900mg | Sodium: 43mg | Potassium: 312mg | Fiber: 1g | Sugar: 109g | Calcium: 125mg | Iron: 2mg

Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.