We recently had a porch visit from friends who gifted us with pickles (our favorite!), olives (also our favorite!), and blood oranges, which are nearing the end of their season so you must enjoy them while you can. I mostly use them in salads, but since we hadn’t recently gone out for our once-a-week trip to the grocery store, we were short on greens. Instead, we made blood orange curd. It’s delicious snuck out of the jar on a spoon (no double dipping, of course!) or spread on soft slices of white bread or stirred into oatmeal. Or, let’s be honest, topping vanilla ice cream, with a sprinkle of black pepper. (Trust me.)
- 8-10 blood oranges, or enough to yield 1 1/2 c. juice (If you need to supplement with other citrus, do)
- zest of 4-5 blood oranges
- 2/3 c. sugar
- 5 egg yolks
- 1/4 tsp salt
- 7 Tbs butter, cut into pats
- Reduce juice to 2/3 c. on stove.
- In mixing bowl, combine zest, sugar, and egg yolks. Mix until pale yellow.
- Slowly add juice to mixing bowl, continuing to mix. Add salt and mix further.
- Return to stovetop and heat over medium high heat, stirring constantly with a wooden spoon, until curd is thickened. To test, lift spoon from curd and run a knife down the back of the spoon to create a line. The line should remain, revealing the wooden spoon.
- Remove from heat and add butter, stirring constantly until melted.
- Store in glass jars in the refrigerator.