Wow Them: Scented-Geranium Infused Blood Orange Curd

Give this strangely-hued, amazingly delicious treat a try! With the Winter citrus harvest coming in, now is the perfect time to whip up a batch. Unbelievably easy to make, Blood Orange Curd is sure to thrill. Take it up an extra notch by infusing it with scented-geranium & spoil your loved ones this Holiday Season--

The gorgeous color of the flesh of Blood Oranges is due to anthocyanin pigments. Colder evening temperatures are needed for these to develop in the fruit, & the depth of that color ranges wildly from orange-veined blush to deep-ruby-almost black. Their skin is similar to plain oranges, most often with a blush or red tinge depending on the variant. While they are visually stunning, it is their unique flavor that makes them so popular, with distinctive raspberry-like notes joining the citrus base. 

December & January are the height of their availability nationwide– time to scoop up a ton & enjoy them while we can!

Extremely versatile just like regular oranges, they are lovely for cooking, baking, & drinking! Dehydrated & bedazzled slices of Blood Orange are one of my favorites to use to garnish cocktails. Unsurprisingly, I love to substitute blood orange juice in the cocktails & zero-proofs I craft –  Blood Orange Mimosas are particularly stunning! I love to make marmalade with them & found it to be as delicious as it is beautiful. My other favorite way to enjoy them is to make Blood Orange Curd & I am happy to share my recipe here. We enjoy this beautiful curd in crêpes & tarts, on scones – or even stirred into yogurt!  I like to infuse my  juice with fresh scented-geranium leaves to make it extra special & provide a really herbal note to my curd. This is an extra step & not necessary to make curd of your own– But I recommend this if you have access! Let’s do it!

I find dehydrated blood oranges make stunning garnishes on my cocktails

Scented Geranium-Infused Blood Orange Curd

3 Large Eggs 
1 cup Sugar 
⅔ cups Blood Orange Juice 
*Small Handful Fresh Scented Geranium Leaves 
2 TBS Blood Orange Zest 
4 TBS Unsalted Butter, small diced & chilled 
Pinch Sea Salt
*infusing with geranium is optional– but delicious!

Scented Gernium Leaves Make A Perfect Addition To The Flavor Of This 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.

meet gerald & learn more about scented geraniums here

 Set up your double-boiler & simmer [or a stainless steel bowl placed over a saucepan of simmering water works just fine]. Add the eggs, sugar, & juice, & begin whisking to blend & temper. You will notice it becoming the strangest lavender-mauve color as the blood orange & egg yolk combine. It is beautiful & strange to behold, & makes for a truly unique presentation in your final product! 

Cook & continue whisking constantly to prevent the eggs curdling. Your curd will foam up at first. As the foam dies down, you will see it start to thicken & get glossy.  This should take between 5 & 10 minutes. Once thick, remove from heat & begin to add the small pieces of butter, one at a time, whisking to incorporate. Once all of your butter has been whisked in, add the zest & pinch of salt.

Voila, delicious Blood Orange Curd! ​

Geranium-Infused Blood Orange Curd Crêpes? YES PLEASE!

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