One of the few good things about winter – the abundance of blood oranges, and the first thing I made was this Blood Orange Curd. Curd is a fancy way of saying fruit spread, much like jam or marmalade. Some are made with eggs, like this one, or some are made without eggs, like strawberry or peach curd. You can spread it on toast or scones for breakfast or you can use it to make dessert. You always see lemon curd, so I decided to make Blood Orange Curd as another way to brighten your morning.
Blood oranges bring me back to my time in the Bahamas. It was my last semester in college, and the geology department was taking a research trip to San Salvador. I asked the professor if I could go with them, and she said as long as I took her oceanography class, it didn’t matter what major I was. For the price and her guidance, I knew this trip was something I couldn’t pass up.
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup + 2 Tablespoons sugar
- 1/4 cup blood orange juice
- 2 Tablespoons blood orange zest
- Pinch of salt
- 3 egg yolks