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Blood-Orange Curd

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"Blood oranges offer citrus lovers another option for baking and eating. The magenta flesh is much sweeter than a navel orange and makes for a gorgeous presentation in desserts and drinks."
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2 h 20 m servings 386
Original recipe yields 4 servings (1 cup)


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  1. Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.
  2. Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.
  3. Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.


  • Cook's Note:
  • I normally use coconut juice from concentrate because it has a richer flavor.

Nutrition Facts

Per Serving: 386 calories; 30.1 23 7.1 354 66 Full nutrition

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