Blood orange curd is like a ray of sunshine in the darker winter months and somehow reminds us that spring is not far off. Perfect as a spread or for use in many bakes.
Orange curd can be a little too sweet and lacking in the tang that you get from a lemon curd but the intense tangy flavour of juicy blood oranges makes them ideal for making a great curd.
What is a fruit curd?
Fruit curds are smooth creamy spreads that can be eaten on their own or with all types of different bakes.
Citrus fruits work well when making fruit curds and are the ones that most people are familiar with. As well as lemon curd I have recipes for seriously good lime curd, and a reduced sugar orange curd.
You can also make curds from lots of different fruits such as the rhubarb and strawberry curd used in my rhubarb and strawberry meringue cupcakes.
For a burst of colour as well as flavour try my Blackcurrant curd.
Ingredients
To make this blood orange curd you will need
- blood oranges
- eggs - large
- caster sugar - I've used golden caster sugar but white caster sugar will give a brighter colour
- butter - unsalted or lightly salted is fine
- lemon
- cornflour (US = cornstarch)
An easy to make fruit curd
Many recipes for fruit curds are made in a double boiler (or bowl set over a pan of hot water) which helps to prevent overheating and curdling of the eggs, but this method can take a long time to cook.
For this curd I have used a simplified recipe by cooking directly in a saucepan using whole eggs and some cornflour.
By adding cornflour the mixture is much less likely to split and curdle so there is no need to cook it over a bain-marie (double boiler) so long as you cook over a very low heat and don't let the mixture boil.
You may not get such a silky smooth texture but it is certainly easier and the slight graininess by no means affects the delicious flavour of the curd. It's a small sacrifice for ease in preparation.
If you do have the patience to cook the curd more slowly then by all means cook it in a double boiler for a silky fine finish. But whichever way you choose to make your curd, you will find the flavour is far superior to any that you might buy. So it is well worth the effort.
Cook's tips
- I cannot stress how important it is to cook the curd over a low heat (have it set at the lowest it will go) and make sure if you are cooking with gas that the flame does not come up the side of the pan.
- You can reduce the butter by up to one third for a slightly less rich curd.
- I like flecks of zest in my curd and it adds more flavour. But it is essential to use a fine grater to make the zest. I recommend a microplane zester.
- I used golden caster sugar to make mine (because generally, I prefer to use less refined sugar in my cooking and that is what I always have in the cupboard) but you will get a brighter colour if you use white caster.
How to sterilise jam jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
Serving suggestions
Blood orange curd can be used in the same way as lemon curd. As we know it's really great spread onto bread or toast but try it spread on scones or crumpets - Seriously delicious!
Fruit curd also makes a great filling for a swiss roll, macarons or in a Victoria Sandwich cake.
Try adding some to cupcakes for a secret filling as I have in my coconut and lime cupcakes.
How long will the curd keep?
Commercially made fruit curds have a long shelf life and even once opened will keep about 6 months in the refrigerator.
Homemade curd has a shorter shelf life. Sealed jars will keep for about 2 months in the fridge, though once opened it will only last 1-2 weeks.
The curd will freeze well so consider storing some in small containers in the freezer to extend its shelf life for up to 1 year. Freeze it when it is freshly made as soon as possible after it is completely cold.
Freezerproof plastic tubs are best. If you freeze the curd in jars make sure there is enough room for the curd to expand or it may result in cracks in your jar.
How to make blood orange curd step by step
1 Grate the zest from the oranges and squeeze the juice.
2 Whisk the orange zest and eggs together until the eggs are well broken up.
3 Next whisk in the sugar, then whisk in the orange juice.
4 Add the butter cut into cubes plus the lemon juice and cornflour mixture.
5 Cook over a low heat and cook gently until the butter has melted and the curd thickens.
6 Pour into sterilized jars and seal. Once cold store in the refrigerator.
📖 Recipe
Blood Orange Curd
Equipment
- fine grater
- lemon squeezer
- saucepan
- balloon whisk
- jam jars
Ingredients
- 4 blood oranges
- 4 large eggs
- 350 g 12oz caster sugar
- 225 g 8oz butter cut into small cubes
- 1 lemon
- 1 tablespoons cornflour US = cornstarch
Instructions
- Grate the zest from 4 oranges and place in a heavy-based saucepan. Squeeze the juice and set aside.
- Add 4 large eggs to the pan and whisk until the eggs are well broken up and mixed with the peel. Whisk in 350g (12oz) sugar and orange juice.
- Add 225g (8oz) butter to the pan. Squeeze the juice from the lemon, add 1 tablespoon cornflour and mix to a smooth paste then whisk into the pan.
- Place the pan over a low heat and cook gently whisking continuously until the butter melts and the mixture thickens. About 10-12 minutes.
- Remove from the heat and pour into warm sterilised jars. Cover with a waxed disc and seal while hot.
Video
Notes
- I cannot stress how important it is to cook the curd over a low heat and make sure if you are cooking with gas that the flame does not come up the side of the pan.
- You can reduce the butter by up to ⅓ for a slightly less rich curd. I like flecks of zest in my curd and it adds more flavour.
- For best results use a fine grater to remove the zest. I recommend a microplane zester.
- I used golden caster sugar to make mine (because generally, I prefer to use unrefined sugar in my cooking and that is what I had to hand) but you will get a brighter colour if you use white caster.
- Once cold store in the refrigerator. The curd will keep for several weeks unopened and 1 to 2 weeks open
- Freeze for up to 12 months
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.