Blood Orange Curd
Blood orange curd made with freshly squeezed blood orange juice is a silky and decadent curd perfect for spreading on scones and served at tea time. This sous vide recipe for blood orange curd practically fool proof. Be sure to pass along this blood orange curd recipe to your family and friends.
I fell in love with blood oranges when I was in my hot and cold desserts class in college. We used them for a sorbet and it was the most AMAZING flavor. Blood oranges look like a typical orange from the outside, with the exception of a brush of red to the skin, but when you cut them open the pulp and the juice has a red tint to it. Also, be aware they STAIN. Ask me how I know.
Blood oranges taste similar to a traditional orange but have a note of raspberry to them.
Blood Orange Curd Ingredients:
- 10 Egg Yolks
- 10-12 Blood Oranges (zested & juiced)
- 1 Cup Blood Orange Juice
- 1 1/2 Cups Sugar
- 1 1/2 Sticks Butter, melted and cooled
Separate 10 yolks from their whites.
Save the whites for another recipe.
Zest 10-12 blood oranges.You are looking for about a 1/4 cup zest.
In a food processor, blend the sugar and the blood orange zest until the sugar is a fine powder and the zest has infused the sugar.
Peel and juice the blood oranges until you have 1 cup of juice.
I used my Breville Juice Fountain to get every drop of the amazing blood orange juice out of the flesh.
With food processor running, pour in the 1 cup of fresh blood orange juice.
Add the egg yolks, one at a time allowing each one to incorporate fully.
While the food processor is still running, pour the melted and cooled butter into the yolk/ juice mixture.
Strain the mixture through a super fine mesh strainer to help remove any foam.
By passing the blood orange curd through a super fine mesh strainer, it will also remove some of the larger pieces of zest.
You are not extracting the flavor by removing the zest because it has already infused the sugar when you sent it through the food processor.
PLUS it will make the curd super smooth.
Rap the jars on the counter top to remove some of the large bubbles.
The top jar has been tapped, the one on the bottom has not.
Fill half pint jelly jars with the curd mixture.
Place a lid and ring on top of the jars.
Make them finger tight.
In a large stock pot, set your sous vide to 167 °F / 75 °C.
Once heated, carefully lower the jars into the water with a jar lifter.
Make sure there is water completely surrounding the jars.
Cook for 1 hour.
Carefully remove from the water and allow to rest to cool to room temperature and then store in the refrigerator for up to 2 weeks.
Printable Blood Orange Curd Ingredients:
Sous Vide Blood Orange Curd
- 10 Egg Yolks
- 10-12 Blood Oranges zested & juiced
- 1 Cup Blood Orange Juice
- 1 1/2 Cups Sugar
- 1 1/2 Sticks Butter melted and cooled
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