Blood Orange Curd
Besides the well-known lemon curd, there are several other variations that you can make. I have already posted the recipe for blackberry curd and now it is time for a fruity blood orange curd.
This curd is quite quick to make and will keep in the fridge for about 2 weeks.
You can use this blood orange curd in many different ways, for example
- as cake and tarte filling
- as cheesecake topping
- on ice cream
- for various desserts
- on scones
- as a spread on a slice of bread.
- 200 g blood orange juice (juice of about 3 oranges)
- 1 tbsp sugar
- 1 egg
- 2 egg yolks
- 50 g butter
Boil the blood orange juice with sugar.
Mix the egg and yolks in a bowl.
Slowly pour the hot blood orange juice to the eggs while stirring.
Pour the whole mixture back into a saucepan and stir over medium heat until it thickens. (May take a few minutes).
Add the butter in pieces, and stir.
Pour into clean jars while still hot.
The blood orange curd will keep in the fridge for about 2 weeks.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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