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Blood Orange Curd
recipe
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Chicago
Blood Orange Curd
Martin Sorge
Martin Sorge
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$1.00
A delicious blood orange curd recipe improved with the addition of citric acid powder for a better set. This curd is made directly in one pot on the stove and can be given a color boost with food coloring if desired.
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You Need

1 small jar
0:20
  • 1 medium blood orange
  • 75 g (1/4 cup + 2 Tablespoons) sugar
  • 2 large eggs OR 4 egg yolks
  • 1/2 tsp (3 g) citric acid powder
  • Pinch of salt
  • 56 g (1/2 stick AKA 4 Tablespoons) butter, cubed (unsalted or salted)
  • 1-3 drops of red food coloring (optional)

    • How To

    1. Zest the blood orange into a small saucepan and add the sugar. Rub the zest into the sugar with your fingers. Juice the blood orange.
    2. Add the salt, eggs or yolks, and blood orange juice to the saucepan with the zesty sugar and whisk to combine. Add the butter cubes and take the pan to the stove.
    3. Cook on low heat for 5-7 minutes while stirring with a heat-proof spatula until the butter melts and the curd feels very warm. Then turn the heat up to medium-low and cook, stirring constantly, until it thickens and reads 170F on an instant-read thermometer, about 5-7 more minutes.
    4. If your blood orange wasn’t very red, you can add a couple drops of red food coloring to brighten it up. Push the curd through a fine mesh strainer, put it into a jar, then refrigerate until needed. The curd will keep in the refrigerator for 2 weeks.