Blood Orange Curd
from Cupcake Rehab
I really think the gorgeous color of this curd comes from reducing it a little bit before making the curd. You can skip that step if you don't care about color.
3 medium blood oranges
1 large egg + 1 large egg yolk
1/2 cup granulated sugar
4 tablespoons unsalted butter, cut into pieces
pinch of salt
Zest all three oranges and place the zest in a medium bowl.
Juice the oranges and then run through a fine-mesh sieve to make sure all the pulp and any seeds are removed. (I ended up with 3/4 cup after I was done juicing).
Place the juice in a small saucepan over low heat and reduce to 1/2 cup. Remove juice from heat and pour into a separate container to cool down a bit.
In a medium saucepan whisk together the eggs, sugar, and salt. Add in the butter pieces, and slowly whisk in the orange juice.
Cook the mixture over medium-low heat until it is thick enough to coat the back of a wooden spoon (usually about 15-20 minutes).
Strain the curd into the bowl with the zest. Combine the zest and curd until well blended. Place into a jar and refrigerate.