I adore blood orange for it´s vibrant colour and it´s orange taste with that extra flavour twist. And when I am in Germany shopping I always buy juice of 100% blood orange to take home with me, as we here in Denmark "only" can get a mixture of orange juice and blood orange juice.
So when I saw a blog posting on blood orange curd by Cookies, cakes and bakes on the Tea Time Treats January 2014, I knew at once, that I NEEDED to make some blood orange curd using this recipe on lemon curd as starting point with some adjustments.
As blood oranges continue to be in season I playing with the idea of making some blood orange jam. If you have an excellent recipe on blood orange jam, please feel free to share it with me ?
Blood orange curd:
- 5 eggs
- 300 g sugar
- 3 organic blood orange - zest and juice
- 50 g butter - cut into smaller pieces
- 1/4 lemon - juice - optional
- red food colour - optional
- Start by adding boiling water to the storage containers/glasses.
- Take the zest from the blood oranges as well as squeeze the blood oranges for their juice.
- Whip eggs and sugar together in a bowl, before pouring this mass into a small cooking pot.
- Afterwards add in the blood orange zest and juice.
- Heat on the blood orange curd mass on low heat, stir very well in the mass, heat the mass until it thickens. The blood orange curd must not boil.
- If you want a more redish colour add in some red food colour.
- Add into lemon juice, if you would like a twist in form of freshness and more fruitness. Add in the lemon juice little by little, stir very weel after each addition and taste and make up your mind, if more lemon juice would be a benefit for the overall taste.
- Remove the cooking pot form the heat and stir in the butter and let it melt.
- Pour the blood orange curd into the prepared containers/glass and place them in the refrigerator.
- In case you add no preservation to the blood orange curd, the shelf-life of it is approx. 1 week, when stored cold in the refrigerator.