Blood Orange Curd
There’ll be a million things I’ll miss when I move from Melbourne to Brisbane, loving family, sociable friends and fantastic neighbours. I’ll miss the seasons too, the exteme hot dry windy days of summer and the bone chilling winter. My change of climate will significantly impact on the way I shop, cook and eat.
I’ve already located a nearby accredited Farmer’s Market. I know that some ingredients I now take for granted will come with huge “miles,” but I’m anticipating lush tropical fruits, abundant Asian greens and delicious seafood.
But what about seasonal temperate climate produce like D’anjou pears, raspberries and cherries? What about the myriad potato varieties I know and love, oh and ruby grapefruits and blood oranges. I find myself missing these things already.
Blood oranges are in my local market now. I love the look and the flavour of this super tangy variety and I think the assertive flavour makes them the perfect fruit for cake, ice cream and curd. I’m a big fan of intense fruity curd, you’ll find recipes for meyer lemon, lime and passionfruit curds, by clickingg the links, but meanwhile, I bring you blood orange curd.
I used my batch of curd as the filling for an experimental batch of coconut macaroon tartlets. It’s gone already, I’m off to buy more blood oranges.
My recipe is loosely based on Blood Orange Curd from Chez Panisse Deserts by Lindsay Shere.
Blood Orange Curd
Finely grated zest of 2 blood oranges
250mls blood orange juice (3 small blood oranges)
2 tablespoons lemon or lime juice
1/4 cup castor sugar
4 egg yolks
1 whole egg
125g butter, finely diced.
scant 1/4 teaspoon citric acid
Whisk together all the ingredients except the butter and acid in a medium saucepan.
Add the diced butter then over a low heat stir the curd until it thicken and coats the back of a spoon.
Remove the pan from the heat and continue to stir for a few minutes.
Taste the curd and if you prefer a sharper flavour add the citric acid.
Store in the refrigerator in a covered container up to 2 weeks.
About ladyredspecs
26 comments on “Blood Orange Curd”
Leave a comment
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Wish I could get blood oranges more often and your curd looks really lovely… such a wonderful color. Sandra, best of luck with the move to Brisbane and to all your new food adventures. When are you leaving?
LikeLike
Thanks Moya. We moved into our new place Saturday. Lots of effort to unpack but it will be worth it!
LikeLiked by 1 person
Wow, that will be a big change indeeed! But I’m sure you’ll find ways of enjoying the tropical produce as well. Your curd looks delicious; I love the vibrant color. And I bet the sweetness of blood oranges works wonderfully in a curd; I’ll give it a try… when they are next in seasons!
LikeLike
Thanks Darya. Blood oranges come into season mid winter Darya, enjoy..
LikeLike
Lovely! I’ll have to give this a try while the blood oranges are still available at the markets. Such a beautiful fruit!
LikeLike
Blood oranges are a personal favourite of mine, they add an extra special touch
LikeLike
This looks wonderful! I think I’d prefer this any day over lemon curd!
LikeLiked by 1 person
I love blood oranges, and curd, I made quite a bit last year, but very intrigued by the citric acid, as I did find the curd a bit sweet compared to lemon or lime. I think the extra acid might be just what’s needed…
LikeLike
I like fruit with a sharp edge, the citric acid tempered the sweetness beautifully
LikeLiked by 1 person
Curds are so versatile and this looks great. Unfortunately we don’t get many blood oranges here.
LikeLike
That’s sad, blood oranges have a unique flavour
LikeLike
Don’t worry, you will be able to buy cherries etc. We have all these things in Brisbane. They are expensive, but we have them. Where will you be living? Get ready for horrible humidity in summer.
LikeLike
Thanks Debra, I’m sure Brissy will prove to be a wealth of new culinary adventures, same as Melb, but different. We’ll be in the New Farm area
LikeLike
That’s quite a move Sandra! It will be interesting to see what new culinary delights you will be posting with your ingredient choices. Sounds to me like a lovely climate change. Coconut macaroon tartlets with blood orange curd filling sounds incredible!
LikeLike
Nice to hear from you Seana. Yes there will be loads of changes in my kitchen, but it will be fun trying out new things!
LikeLiked by 1 person
I had to look it up to see how far you are moving and that is quite the distance. Hope you are excited and eager!
LikeLiked by 1 person
Dear Sandra
Lovely to hear about your move to Brisvegas. Yes, you will miss the seasons and the fresh air on your face that’s not sticky with humidity. But the winter will be a joy as you bask in the sunshine while friends in Melbourne complain about the cold. Our stay at your gorgeous home in Richmond certainly left us wanting more and we made the move to Melbourne in February. Needless to say, we’re totally smittened. Beautiful ‘Heartland’ has been sold and we’ve bought closer to the city. All going well, we will continue to have a base in both Melbourne and Brisbane. They say that new adventures keep you young…well, we’ve certainly found the experience very invigorating. All the best with the move and do let me know where you’re living – may have some additional tips. Warm regards, Jules ❤️
LikeLike
Hi Jules, good to hear from you. Where in Melbourne have you settled? Funny that we have both shifted! We bought a woolstore apartment at the New Farm end of Macquarie St in Teneriffe, December last. We’re looking forward to settling in and exploring the area. I guess finding doctor, dentist and hairdresser will be the toughest challenges! It has been a relief to get away from Melbourne’s bitter cold weather. Take care, maybe our paths will cross again one day. Sandra x
LikeLike
Have fun with your culinary discovery that is sure to follow.
LikeLike
Thanks Stefan
LikeLike
I am currently obsessed with curds as they are quite easy to adapt to dairy and sugar free versions, which I create for our friend. I will try blood orange, the colour is amazing! Thanks for the idea.
LikeLike
Yes, curds are delicious and easy to adapt. I have so many ways of using curd to make delicious desserts, enjoy!
LikeLiked by 1 person
A very timely recipe- I have noticed the blood oranges in the market.
New climate, new state, new markets- I think you will find plenty of treasure ‘up there’.
LikeLike
Hope so, I think there will be a seismic shift in how we eat. In limbo right now, homeless so to speak, hopefully next week that will change! Loving the warm weather!!
LikeLiked by 1 person
Looks wonderful, I have been having blood orange fun too. Isn’t the smell just fantastic! Lots of new food adventures for you now Mrs R!
LikeLike
Camping at daughter No 1s, hopefully next week I’ll have my own kitchen. I gorged on blood oranges during the last few weeks in Melb
LikeLiked by 1 person