January is also a great, great time to get your hands on blood oranges! We’ve been buying a couple of pounds every weekend, and besides guzzling their sweet bloody segments down, I’ve been cooking extensively with them. Every year I make a small batch of lemon curd, but this year, I decided to switch things around a little bit and prepare a blood orange version…..with a little honey bourbon. The result is a perfectly tangy and sweet citrus curd with a hint of bourbon flavor, making it a great little dip for fresh fruit or a spread for cookies or pound cakes. I had some fixed feelings about the final color. Though I like the pink color of the curd, I would rather have it deep and dark red, just like the orange, but the combination of the eggs and the butter will lighten things up. So to get around this issue, I added beet powder which gives the curd a more appropriate nice pinkish tinge. No reviews 1 cup/200 g sugar 1 cup/240 ml blood orange juice 3 tablespoons lemon juice 1 teaspoon orange zest 1 teaspoon lemon zest ½ cup/115 g unsalted butter, cubed and softened to room temperature ¼ tsp beet powder (optional) ¼ tsp fine sea salt 2 to 3 Tbsp honey bourbon (optional) Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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