Blood Orange Curd

The vibrant color! The zesty flavor! The smooth texture!

This blood orange curd is super addicting - I love it plain by the spoonful, nestled with some granola, and sandwiched in between layers of pillowy cake. Don’t take my word for it though; try it for yourself! Oh, and did I mention it’s vegan and gluten-free?

Here’s what you’ll need:

  • 1/2 cup blood orange juice (I strained mine to get rid of the pulp - took around 6 small oranges)

  • 2 Tbsp orange zest

  • 3-4 Tbsp cornstarch

  • 1/4 cup powdered sugar

  • 1 can coconut cream

  • 1 Tbsp vanilla bean paste

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Here’s how to make it:

In a small saucepan, combine orange juice, zest, cornstarch, and sugar. Let mixture come to a boil then bring to a simmer for about five minutes - the curd should coat the back of the spoon. Turn off the heat, and add in coconut cream and vanilla paste. Stir until smooth and let cool.

Store in the fridge - keeps for about a week.

Annie Muske