December & January are the height of their availability nationwide– time to scoop up a ton & enjoy them while we can!
Scented Geranium-Infused Blood Orange Curd
Zest your washed oranges & set aside. Juice your fruit & reserve, removing any seeds. I do not strain out the pulp from the fresh juice, as it adds such lovely flavor. Stir in a small handful of fresh scented geranium leaves & let them infuse in your juice if desired. The scented geranium lends a lovely herbal note that really puts this curd over-the-top. My favorite to use are leaves from our Attar of Rose Geranium, Gerald. [LOCALS: I am always happy to share Gerald cuttings– come see me in store!] I find them to add a particularly tasty floral-herbal flavor that is delicate, but certainly worth this extra step – However, if you do not have any scented geranium at hand, plain Blood Orange Curd is delicious on its own, so no worries! Infuse your juice for 1-2 hours, then pull the leaves out; I do not recommend straining them out as we are looking to keep all the flavorful pulp in our juice.
Voila, delicious Blood Orange Curd!
It will continue to thicken as it cools. This recipe makes about 3 cups of curd. Pop it into mason jars to store in the fridge -- These make lovely gifts if you are feeling generous! If you are planning to use it in tarts, put the curd in the fridge to set-up & cool for at least 30 minutes. Not up to making crusts? Honestly, it is hard to beat simple plain Crêpes, ends dipped in sugar, topped with a heaping spoonful of this curd with sliced figs & blackberries! STUNNING!
I hope I have inspired you to grab some blood oranges when the Winter Citrus harvest hits your local grocery store, & try this recipe! And seriously, if you are local, come grab a cutting of my Attar of Rose Geranium to grow! Gerald is DELICIOUS! Please let me know what you make with your curd & share PICTURES! I love to see what you are all up to! Until next time--Stay safe & #StopAndEatTheFlowers