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Blood Orange Curd

Blood oranges give this curd a unique color. Use it as a substitute for lemon curd.
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    1-1/3 cups

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.

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