Granny’s Quick Blood Orange Curd Recipe with Power Blender option

Granny’s Quick Blood Orange Curd is a tangy citrus curd that will tantalise your taste buds.

Unlike most recipes, Granny’s Quick Blood Orange Curd is made in 5 minutes and doesn’t involve any sieving, double boiler, or endless stirring. 

It can be made on the stove or in a power blender.

Background to Granny’s Quick Blood Orange Curd

I love blood oranges so when it’s citrus season and I see them in the supermarket I pounce on them! 

Granny’s Quick Blood Orange Curd is a variation of my Granny’s Quick Lemon Curd.

I developed this simple recipe after a reader asked how she could adapt my lemon curd recipe to an orange version. 

Why you’ll love this Blood Orange Curd Recipe

• The best thing about this recipe is that it’s quick and easy to make.
• Sweet and tangy with a citrus zing you’ll find so many ways to use this fruity curd.
• Homemade curd tastes far superior to anything you’ll find in a supermarket.
• It makes the perfect gift for the holiday season.
• Power Blender instructions are included for those who like to go hands-free.

What are Blood Oranges?

Blood oranges, aka raspberry oranges, have a sweet often tart flavour with deep red flesh resembling blood. 

Varieties include Sanguinelli, Tarocco and Moro.

How to Make Granny’s Quick Lemon Curd 

The full recipe is in the recipe card at the bottom of this page.

Ingredients

You will need:

• caster sugar – for quick dissolving but granulated sugar can also be used.
• blood oranges – for their juice and orange zest (avoid the white pith).
• unsalted butter – cut into cubes for quicker melting but don’t worry if you forget like I do!
• large whole eggs – no need to separate egg yolks from whites.

Equipment

• Sieve or colander
• Citrus Squeezer
• Citrus Zester
• Digital scales
• Medium-sized non-reactive saucepan (don’t use a stainless steel pan which will result in a metallic taste)
• Silicone whisk
• Wooden spoon
• Silicone spatula
• 300 ml Glass jar with lid

Method

​Stove method (for power blender method see notes in recipe card).

• Remove the wax from the blood oranges with boiling water and a potato scrubber.
• Zest and juice the blood oranges.
• Place the sugar, butter, juice, and zest in a medium saucepan over low heat.
• Stir until the sugar dissolves and the butter melts.
• Whisk in the beaten eggs over medium heat and bring to a boil.
• Boil for one minute, whisking continuously or until the mixture has a creamy texture and coats the back of a spoon.
• Pot up the hot curd into a hot sterilised jar/s using a silicone spatula to scrape every last drop into the jar.

Can Granny’s Quick Blood Orange Curd be made with ordinary oranges?

If you want to make a standard orange curd with this recipe remember that oranges vary in flavour intensity.

Delicious orange makes delicious curd. 

However, if they’re mild in flavour, substitute a tablespoon of orange juice for lemon juice and maybe add a little lemon zest.

Can Granny’s Quick Blood Orange Curd be made in a Power Blender?

Yes, find the full instructions in the notes section of the recipe card below.

When are Blood Oranges in season?

Blood oranges are in season between December and May depending on the variety so make the most of them while you can!

How long does Homemade Orange Curd keep for?

Homemade fruit curd can be kept in the fridge for a few weeks provided you use sterilised jars.

As this recipe makes 300 ml it is usually long gone before there is any risk of it spoiling.

Serving Suggestions

There are many uses for Granny’s Quick Blood Orange Curd:

• Spread it on sourdough toast, scones, English muffins, crumpets etc.
• Stir it into Greek yogurt.
• Use it as a topping or flavouring for homemade ice cream.
• Serve with pancakes.
• Sandwich cakes together eg Victoria Sandwich.
• Add to cake or muffin batter for gooey zestiness.
• Use in puddings and tarts.

Recipes Using Blood Orange Curd

Here are some recipes that you could make with Blood Orange Curd:

• Easy Lemon Curd Muffins with Lemon Curd Dimple 
• Lemon & Elderflower Curd Cupcakes
• Blueberry Breakfast Parfait with Greek Yogurt & Lemon Curd 
• Clementine Curd Bread & Butter Pudding
• Sensational Strawberry Pavlova 
• Chocolate Cake Waffles with Lemon Curd & Strawberries 
• Blood Orange Curd Tart 

More Fruit Curd Recipes

Check out the following classic flavour curds and some more unusual ones:

• Granny’s Quick Lemon Curd
• 5 Minute Lime Curd
• Easy Lemon & Elderflower Curd
• Easy Blackberry Curd
• Quick Banoffee Curd (Banana & Toffee Curd)
• Easy Quince Curd
• Snowball Curd
• Easy Cranberry Curd with Power Blender option
• Grapefruit Vanilla Curd
• Rhubarb Curd
• Passion Fruit Curd
• Easy Blackcurrant Curd

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Granny’s Quick Blood Orange Curd with Power Blender option

Granny’s Quick Blood Orange Curd is made in 5 minutes and doesn’t involve sieving, double boilers or endless stirring unlike most recipes. I don’t think you can beat my granny’s recipe for taste or speed! Power Blender instructions also included!

Course Snack, teatime

Cuisine British

Prep Time 6 minutes minutes

Cook Time 4 minutes minutes

Author Camilla Hawkins

Ingredients

• 200 g caster sugar or granulated
• 2 blood oranges
• 55 g unsalted butter cut into large cubes for quicker melting
• 2 large eggs beaten

Instructions

• Remove the wax from the oranges by placing them in a sieve and pouring over boiling water. Then use a potato scrubber and scrub under running water. Then dry.
• Zest and juice the oranges (mine yielded 100 ml).
• Place the caster sugar, unsalted butter, juice and zest in a pan over a low heat.
• Stir until the sugar has dissolved and butter melted.
• Whisk in the beaten egg over a medium heat and bring to the boil.
• Boil for one minute, whisking continuously or until the mixture coats the back of a spoon (it will thicken further on cooling).
• Pot up into hot sterilised jar/s (see notes).
• Makes about 300 ml of curd.
• Store in the fridge where it will keep for a few weeks.

Video

Notes

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. 

To make in a Power Blender put the orange juice, eggs, orange zest and caster sugar into the Power Blender in that order. Then gradually turn the speed up to maximum and blend for 5 minutes (it will heat up in this time). Turn the speed back down to 6 and gradually add the cubed butter. Then blend for a further 30 seconds and pot up as above.`

NB: Previously published 19/02/2019.