BLOOD ORANGE CURD
February 2019 | The Honest Spoon
Well it’s February and citrus season is still on FIRE! I got my Imperfect Produce box and I doubled up on Blood Oranges- and I’m so happy I did!!! I’m a total sucker for citrus. These days I’m eating about two small oranges and one grapefruit a day…is that overkill? I’m not sure but I can safely say that I’m thoroughly enjoying myself.
My love for blood oranges runs deep. Not only do they have a fantastic flavor, but I am drawn to their amazing color. They never disappoint. I may use it in a tart, or a pavlova dessert. It has quite a delicate flavor and tastes a bit like a grown up creamsicle (yes, please, and thank you). Or if you’re feeling the citrus vibes, I am sure this would taste AMAZING on a slice of buttered and toasted ciabatta bread layers with some goat cheese .…oh jeez, my mouth is watering now! But for reals….that sounds too good to be true.
This is a really straight forward recipe and it came directly from A Cookie Named Desire. I made no changes and I used the lemon juice recommended in the recipe. It worked out really well- it’s just a tiny bit tart and a whole lot sweet. ENJOY! Lord knows I did!!
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BLOOD ORANGE CURD [GLUTEN FREE]
| makes about 1 cup |
INGREDIENTS:
1 1/4 C Blood Orange juice (about 6 blood oranges)
Zest of 4 oranges
2/3 cups white sugar
5 egg yolks
1/4 cup lemon juice (about 2 lemons)
7 tablespoons salted butter, cubed into small pieces