Smooth, creamy and taking all of 15 minutes, this Blood Orange Curd recipe is so easy you'll make it again and again. Find all the tips and tricks and my simple method for making perfect fruit curds here, plus more flavours to swoon over.
Pour the orange juice into a heavy based saucepan and bring to a simmer over low-medium heat. Let it simmer for 6-8 minutes until it has reduced to half a cup. (See notes if you want to skip this step)
Take the juice away from the heat and add the sugar, zest then eggs and egg yolks, - in that order. Whisk really well until everything is combined. Place it back over very low heat and whisk until the sugar has dissolved.
Add the cold butter a couple of pieces at a time, whisking until each addition is melted and incorporated before adding the next.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. If you use a thermometer, the temperature should be 75C / 170F.
Pour into sterilised conserve jars and store in the fridge.
This recipe makes approximately 1 1/3 cups of curd.
If you prefer to skip step one, only use 1/2 cup of juice. Keep in mind the flavour won't be quite as intense.
This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
You can also use regular oranges, lemons, limes or grapefruit.