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Blood Orange Curd

Tis the season for oranges! I got a bunch of blood oranges at the grocery store the other day, and before I lost any to spoilage, I decided to use some of them up by making a lovely orange curd. Fruit curds are fantastic on toast, ice cream, in cakes, quick breads- they add so much flavor to whatever you add them to. 

This orange curd is much more mellow and sweet than a lemon curd, which is what most people are used to. One small spoonful of this and you will be hooked, I promise. Make sure all of your ingredients are room temperature; they will combine with each other much more easily. Take care not to overcook your mixture or you risk it curdling. Other than that, this recipe is pretty much a snap to put together.


The zest of 4 blood oranges
1 1/2 cups sugar
1/4 pound butter, softened
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed blood orange juice
pinch salt


In a food processor, standing mixer or using a hand mixer, cream together  your orange zest, sugar and butter. Add you eggs, one at a time. Allow the eggs to become fully emulsified before adding the next.

Add your pinch of salt and drizzle in your orange juice slowly, until your mixture is thoroughly combined. Place the mixture is a medium saucepan and place it over low heat. Cook it over low heat, stirring constantly, until it thickens. It should reach a temperature of 175 degrees F and coat the back of a wooden spoon. This will take anywhere from 10 to 15 minutes. 

Pour your mixture into a sealable container and refrigerate until completely cooled, about 4 hours. Enjoy it with fruit, toast- however you choose!


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