Homemade Blood Orange Fruit Curd
This fruit curd is a beautiful way to celebrate the brief but delicious Blood Orange Season. Swirl dollops in yogurt, spread a tablespoon on scones, or use in a springtime cake filling.
Ingredients
- 1 tablespoon blood orange zest
- ½ cup granulated sugar
- 4 whole eggs yolks
- 1 cup blood orange juice from about six blood oranges
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter at room temperature
Instructions
- In a medium bowl, mix together the blood orange zest and sugar until well combined. The sugar will turn a lovely pinkish orange color depending on the strength of color of the blood orange’s outer peel. Next, add the egg yolks and salt. Whisk together to combine. Set to the side.
- Bring the blood orange juice to a simmer over medium heat. Once warmed, temper the egg mixture by slowly pouring in a couple tablespoons of the warmed blood orange juice. Whisk to combine so the egg yolks do not curdle. Slowly pour in the remaining juice while whisking to combine the mixture well. Pour mixture into a large saucepan over medium-low heat.
- Stir constantly until mixture is hot but not boiling. You will see foam as the curd cooks, this is okay. Once the foam dissipates, about 10 minutes, add in the stick of butter, one tablespoon at a time, until melted. Continue to stir curd until thickened, about 5 to 10 minutes more.
- Strain the curd into your storage container using a fine-mesh sieve to remove any lumps or small pieces of fruit. Cool completely before storing in airtight container. The curd will keep in the fridge for up to four weeks.
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