Blood Orange Curd also know as Blood Orange Honey
Nov 02, 2024
Who doesn't love lemon curd? We certainly do. The sweet, tart flavour goes so well on toast, scones, muffins, waffles, in pies and over ice-cream. Our family has always made lemon curd, going back to Alice, Gwen and Joe's great-great-grandmother.
Before Citrus Direct none of us had ever made another citrus flavoured curd. But, oh are we in love with all the different types of curd you can make. We especially like Lime, Rangpur Lime, Yuzu, CaraCara Orange or any Lemon.
In October we made Moro Blood Orange Curd and Tarocco Blood Orange Curd. Gwen Three, and Alice Five, had a ball helping, (and eating all left-over pulp of the blood oranges once it had been juiced). The lemon juice is added to bring a 'sour' taste to the blood orange curd. Moro Blood Orange has a lovely raspberry flavour.
Photo Above: Tarocco Blood Orange Curd
Ingredients
- 3 cups blood orange juice
- ¾ cup sugar
- 6 egg yolks large eggs.
- ¼cup lemon juice
- 130gm butter, room temperature cut into pieces.
Method
- Zest 4 small blood oranges (Moro or Sanguinello) or 1 ½ large blood oranges (Tarocco)
- Finely chop zest
- Add zest to the sugar. Rub the two together to release the oils in the zest.
- Juice blood oranges to get 3 cups of juice.
- Juice lemon
- Pass juices through a sieve. The pulp can be used in cakes or muffins.
- Put juices into saucepan. Boil till reduced by half.
- Add egg yolks to the sugar and zest, mix together
- Remove juices from heat and add butter pieces
- Add juices and butter to the sugar, zest and eggs. Stir together
- Microwave for 2 minutes and stir
- Continue in 2-minute bursts until bubbling.
- Then heat in 30 second bursts, stirring after each 30 seconds. When thick pour into sterilized jars and seal.
- Store in fridge.
Serving Suggestions:
Amazing on warm Vogels bread, scones, pavlova or cakes. Can be used to fill tarts or choux pastry.
Photo Above: Tarocco Blood Orange Curd
