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Blood oranges give this curd a unique color. Use it as a substitute for lemon curd.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup blood orange juice
  • 1 tablespoon grated blood orange peel
  • 1/4 cup butter, cubed
  • Red food coloring, optional
  • Gingersnap cookies

Directions

In a small heavy saucepan over medium heat, whisk the eggs, sugar, orange juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
Transfer to a small bowl and tint with food coloring if desired. Cool for 10 minutes. Cover and refrigerate until chilled. Serve with cookies. Yield: 1-1/3 cups.
Originally published as Blood Orange Curd in Taste of Home 201 Jams, Jellies, Pickles & More RLT 2015 2015, p178

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup blood orange juice
  • 1 tablespoon grated blood orange peel
  • 1/4 cup butter, cubed
  • Red food coloring, optional
  • Gingersnap cookies
  1. In a small heavy saucepan over medium heat, whisk the eggs, sugar, orange juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
  2. Transfer to a small bowl and tint with food coloring if desired. Cool for 10 minutes. Cover and refrigerate until chilled. Serve with cookies. Yield: 1-1/3 cups.
Originally published as Blood Orange Curd in Taste of Home 201 Jams, Jellies, Pickles & More RLT 2015 2015, p178

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