Blood Orange Curd

When blood orange season comes around, I just can’t help myself, whenever I see them at the market I’ll pick some up. Regardless of how many already lay undisturbed in my fruit bowl, the excitement gets to me & I buy more, running away with my endless thoughts & wonderful ideas of the grand things that I will make with them. Then, reality sets in & time runs out to fully realise those ideas leaving me to either scoff the lot or end up with some manky looking oranges in the bowl. Case in point, last week, there lay some sad looking oranges, their sheen lost & less rotund than they ought to be, permanent indents from the side of the fruit bowl worn on their skin like battle wounds. But all was not lost, it may not be anything grand, but I could still make something out of them before they well & truly give up the will, something that wouldn’t take up too much of that illusive time that I seem to lack these days, a simple, one bowl, blood orange curd. A bright, sweet & smooth curd that would bring a great sense of smugness to my breakfast table for the next couple of weeks.

Blood Orange Curd

(makes around 2 jars)


  • 4 blood oranges (zest & juice)
  • 225g caster sugar
  • 115g butter
  • 3 large eggs
  • 1 egg yolks


  • Place all of the ingredients into a large heatproof bowl & set the bowl over a saucepan of simmering water making sure the water is not touching the bottom of the bowl
  • Stir every now & again until everything has melted together
  • Continue to gently whisk the mixture over a low heat for around 20 minutes until the mixture begins to thicken & resemble a custard
  • Remove the bowl from the heat & carefully pour the curd through a sieve into a clean jug or bowl
  • Pour into clean, sterilised jars & leave to cool
  • Once cooled store the blood orange curd in the fridge for up to 3 months unopened

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