Blender Blood Orange Curd is like lemon curd, but made with blood oranges for a beautiful pink color. This blender version is so easy. Use it on toast, in desserts, to dip fruit or cookies into, or just eat it with a spoon out of the jar!
I’m a lifelong fan of lemon curd, made with regular lemons or perfumed Meyer lemons. I want it all! So when I got my hands on some gorgeous blood oranges with their deep red flesh and juice, I knew I had to try making blood orange curd.
Mixing it in the blender makes it easy to combine quickly, and then a fast cook on the stove thickens it up nicely and makes it safe (curd uses raw eggs, so it must be cooked for food safety).
How to make Blender Blood Orange Curd
First, gather your ingredients. For this recipe, you’ll need:
- Lemon
- Blood oranges
- Sugar
- Eggs
- Butter
- Salt
First, melt the butter in the microwave and set it aside. Then attend to the oranges by first zesting 2 of them, and juicing them. You have to zest first, and then cut them in half to juice them; the other way around doesn’t work.
Add to a blender lemon juice, orange juice and zest, eggs and salt, and whirl. You may use a personal-size blender like I am doing here (such as a Bullet blender or similar) if you like.
Cook the mixture on the stovetop, stirring or whisking constantly so the eggs don’t scramble.
It only take about 5 minutes until it thickens.
Once it is done, you can cool it quickly if you like, by setting the pan in a skillet of ice. Or simply set it aside off the heat to cool for a bit at room temperature.
Use Blender Blood Orange Curd on anything you like:
- toast in the morning
- fill a cake, or just spread it on quickbread or a cake slice
- dip fruit into it
- dip shortbread cookies into it
- eat it out of the jar with a spoon! I won’t tell.
I used the following items from our Spring Sweets Week sponsors to make Blender Blood Orange Curd:
Blood oranges and a lemon from Melissa’s Produce. A blood orange looks like a normal orange on the skin, with sometimes a dark blush, but when you cut it open you’ll discover dark red flesh. When you juice it, you’ll have a glass of crimson juice that is so delicious. Blood oranges are not as acidic as regular oranges, so it has a softer, more floral taste. And if you skin them and cut them into rounds to decorate a salad or the top of a cake, you’re in for a visual treat! Depending on which variety you want, they’re in season nearly all year long, with an abundance of them in “citrus season” from January through spring.
Blender Blood Orange Curd is like lemon curd, but made with blood oranges for a beautiful pink color. This blender version is so easy! Use it on toast, in desserts, to dip fruit or cookies into, or just eat it with a spoon out of the jar!
Ingredients
- 4 tablespoons unsalted butter (1/2 a stick, or 2 ounces), melted and set aside
- 2 blood oranges, zest removed and fruit juiced
- 2 tablespoons lemon juice
- 1/3 cup sugar
- 2 large eggs
- 1/16 teaspoon salt (a pinch)
Directions
- First, melt the butter in a microwave. Set it aside while you work on the rest of the recipe.
- Prepare the oranges. Use a microplane to remove the zest from 2 blood oranges. Add that to a blender. (You may use a small blender for this, such as a Bullet blender, or personal smoothie blender.) Then slice the oranges in half and juice them. Measure 6 tablespoons of blood orange juice and add to the blender. Save or drink any remaining juice!
- Add lemon juice, sugar, eggs and salt to the blender. Whirl until well combined, 15-20 seconds. Add butter to the blender and whirl to combine.
- Pour mixture into a small saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens (about 5 minutes), and mixture measures 175F degrees on an instant-read thermometer (for food safety due to eggs). You want to heat this slowly and evenly, so the eggs don't curdle.
- Remove from heat and pour into a squeaky-clean jar or bowl. Allow it to cool a bit and then refrigerate until ready to use. See fast cooling method in the post.
- Makes slightly more than 1 cup.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious.
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Spring Sweets Week
It’s Spring Sweets Week, and we’re celebrating all things springy and sweet.
Welcome to the last day of #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D’s Books and Cooks [3]! The sun is shining, the weather is getting warmer, and we’re celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring — cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that have donated great prizes. Thank you to Melissa’s Produce [4], Anolon [5], Taylor and Colledge [6], and Selefina Spices [7] for your generosity and support. We have an incredible giveaway with four amazing prizes (go here to see all the prizes! [8]) and please enter the giveaway using the widget right below here.
a Rafflecopter giveaway [9]
Friday #SpringSweetsWeek Recipes
-
- Applesauce Oatmeal Cookies [10] by Art of Natural Living
- Black Forest Snack Cake [11] by A Kitchen Hoor’s Adventures
- Blender Blood Orange Curd by Shockingly Delicious YOU ARE HERE!
- Dairy Free Mexican Chocolate Pudding [12] by Frugal & Fit
- Frozen Coconut Mojitos [13] by The Spiffy Cookie
- Funfetti Pancakes [14] by Family Around the Table
- Key Lime Cheesecake Easter Eggs [15] by Magical Ingredients
- Key Lime Pie Cookies [16] by Kate’s Recipe Box
- Kumquat Strawberry Lemonade Cooler [17] by Palatable Pastime
- Mixed Citrus Daiquiri [18] by A Day in the Life on the Farm
- Morning Glory Cake [19] by Jolene’s Recipe Journal
- Orange Creamsicle Mousse [20] by Jen Around the World
- Pear Blueberry Crisp [21] by Sweet Beginnings
- Pink Lemonade Sangria [22] by Cheese Curd In Paradise
- Polish Poppy Seed Roll [23] by Cookaholic Wife
- Spiced Orange Blondies [24] by Cindy’s Recipes and Writings
- Spiced Orange Scones [25] by Hezzi-D’s Books and Cooks
- Strawberry Lemon Lavender Cake [26] by That Recipe
- Strawberry Pink Peppercorn Breakfast Smoothie [27] by Blogghetti
- White Chocolate Fudge Sauce [28] by Karen’s Kitchen Stories
We share recipes from #SpringSweetsWeek [29] on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Thank you #SpringSweetsWeek sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are mine. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is not sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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