Granny’s Quick Blood Orange Curd is made in 5 minutes and doesn’t involve sieving, double boilers, or endless stirring, unlike most recipes.
Background to Granny’s Blood Orange Curd
I love Blood Oranges so when I came across a bag of them in the supermarket the other day I pounced on them as I rarely see them compared to years ago!
I knew I had to make them into Granny’s Quick Blood Orange Curd, a variation of my Granny’s Quick Lemon Curd!
A lovely reader had also recently enquired as to how she could adapt my Lemon Curd recipe to use oranges and without having tried it I couldn’t give a definitive answer. So now I can!
If you’ve never made your own fruit curd before then you’ve been seriously missing out as it is so superior to anything you can buy in the supermarket.
Plus my recipe is made in about 5 minutes as there’s no sieving, double boiler or endless stirring involved.
Another lovely reader said about my Granny’s Quick Lemon Curd “you’d be a Muppet not to make it”. I couldn’t agree more!
Can I make Granny’s Quick Blood Orange Curd with plain oranges?
Oranges vary a lot in their flavour, unlike lemons.
If your oranges are very tasty and acidic then I would say yes but if their flavour is on the mild side then I would substitute a tablespoon of orange juice for lemon juice to boost the flavour.
Can Granny’s Quick Blood Orange Curd by made in a Power Blender?
Yes, find the full instructions in the notes part of the recipe.
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?
Any homemade fruit curd will keep in the fridge for a few weeks provided you use sterilised jars. As this recipe makes 300 mls it is usually long gone before there is any danger of it spoiling.
Apart from spreading how else can you use fruit curd?
There are so many uses for fruit curd apart from spreading on toast, scones, etc.
It’s great stirred into plain Greek yogurt for an easy breakfast or dessert.
You can add it to cake batter or use it to sandwich cakes.
You can use it in puddings and tarts, and top pancakes with it.
The world is your oyster! Check out the following recipes for using fruit curd:
- Easy Lemon Curd Muffins with Lemon Curd Dimple – Fab Food 4 All
- Lemon & Elderflower Curd Cupcakes – Fab Food 4 All
- Blueberry Breakfast Parfait with Greek Yogurt & Lemon Curd – Fab Food 4 All
- Clementine Curd Bread & Butter Pudding – Kavey Eats
- Sensational Strawberry Pavlova – Farmersgirl Kitchen
- Chocolate Cake Waffles with Lemon Curd & Strawberries – Tin & Thyme
More Fruit Curd Recipes
I do hope you try my Granny’s Quick Blood Orange Curd which to me is like a cross between lemon curd and marmalade so particularly fab for breakfast spread on toast! For more fruit curd inspiration do check the following recipes:
- Granny’s Quick Lemon Curd
- Easy Lemon & Elderflower Curd
- Blackberry Curd
- Cranberry Curd
- 5 Minute Lime Curd (power blender recipe)
- Quick Banoffee Curd (Banana & Toffee Curd)
- Easy Quince Curd
- Snowball Curd
- Easy Cranberry Curd with Power Blender option
- Easy Blackberry Curd
- Grapefruit Vanilla Curd
- Rhubarb Curd
- Passion Fruit Curd
- Easy Blackcurrant Curd
Pin Granny’s Quick Blood Orange Curd for later!
Granny’s Quick Blood Orange Curd with Power Blender option
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 cold running water. Then dry.
- Zest and juice the oranges (mine yielded 100 mls juice).
- Place the sugar, 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 mls of curd.
- Store in the fridge where it will keep for a few weeks.
PCT
This was such an easy recipe to make with a NutriBullet. I modified it a bit by removing the zest with a peeler. Cut the oranges in half and cut off the pith with a sharp cook’s knife, removed any seeds then put the orange halves in the soup vessel putting everything else on top. Ran it 5 times then added the butter and ran it again. Great result and not too sweet.
Camilla
Awesome, I didn’t realise the NutriBullet could heat things up too, Thanks for sharing:-)
Debra Martin
Can this blood orange curd be canned? After it’s put in jars would a water bath be sufficient? Thanks
Camilla
Hi Debra, I’m afraid I have no experience with canning. I have looked at commercially made lemon curd and found it to have added sulphites which would imply that just canning wouldn’t be enough. The commercially bought stuff also had to be eaten within 4 weeks once opened. From my time in jam making groups I’ve never seen that you can make the curd have a long shelf life if made at home though. I hope that answers your question, I’m assuming you wanted to can it to make it last longer?
Chef and Steward
This is just such a great way to use blood oranges and curd is just absolutely special. Great British treat!
Camilla
Thank you, it is so good:-)
Dan from Platter Talk
I’m so happy that your reader asked about using oranges for lemon curd because I think the idea is. genius! I would have never thought of substituting another fruit but you have just shown how delicious the results can taste. Thanks so much for sharing this great idea!
Camilla
Thank you Dan, it is a lush tasting curd:-)
Rebecca
I do so love curds, and all the recipe suggestions for what you can go on to bake are inspiring. Need to put the kettle on, I’m going to be reading for a while!
Camilla
Thanks Rebecca, I need to make some more now as it’s all gone:-)
Choclette
Forgot to say, I’ve been very disappointed with the blood oranges I’ve bought this year. There was hardly any ‘blood’ at all 🙁
Camilla
Yes mine weren’t very bloody, will buy some more to see if they’re any different!
Choclette
Your curd looks gorgeous and sounds delicious. I do love blood oranges. It’s been far too long since I made any curd. Maybe it’s about time I made some more with blood oranges.
Camilla
Thank you Choclette, I’ve just finished ours today so need to get some more blood oranges!
Charlie
I’ll have to give this a try.
I make a Meyer lemon curd that is so good!
A big batch is usually made, so I throw it in the freezer and it thaws just great.
Camilla
Great Charlie! I’ve seen Meyer lemons mentioned on US blogs but I don’t think we can get them here in the UK sadly.
Alexandra @ It's Not Complicated Recipes
That sounds so delicious! I love lemon curd, but have never tried Blood Orange before – I am so excited to make and enjoy this soon!
Camilla
Thanks Alexandra, I’m sure you’ll love it:-)
Kavey
Love the vibrancy of this curd!
Camilla
Thank you Kavey:-)
Janice
So many curd options! Blood orange is so pretty too.
Camilla
It really is:-)