Easy 10 Minute Blood Orange Curd Food

BLOOD ORANGE CURD

Steps:

• Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
• Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
• Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

BLOOD ORANGE CURD

Steps:

• Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
• Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
• Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

BLOOD-ORANGE CURD

Steps:

• 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.
• 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.
• 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.

EASY 10-MINUTE BLOOD ORANGE CURD

Steps:

• Add the sugar and egg to a small saucepan and whisk together until smooth. Then add the blood orange juice and zest, and turn the stove on medium heat. I find that just the tiniest bit of salt and a tiny bit of lemon juice bring something just a bit EXTRA to this as well.
• Whisk continuously. The mixture will become frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam.
• It will take at least 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat the back of a spoon. Don't be tempted to turn the heat up too high.
• Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
• Once all of the butter has been whisked in, transfer the curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.

ORANGE CURD

Steps:

• Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
• Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
• Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

BLOOD-ORANGE CURD

Steps:

• Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
• Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.

MIXED CITRUS CURD

Steps:

• Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
• Refrigerate curd until set, 2 to 3 hours.

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.