Orange Curd

Though the juice of any orange works well here, see if you can find blood oranges. Their deep red juice and dark zest contribute a brilliant red-orange color to this tasty recipe. Serve a spoonful over spongecake or pound cake, or spread it on toast, brioche or a muffin. This curd makes a great gift, and the recipe can be multiplied. It is from Susan Stegner, former pastry chef at Coco Pazzo in New York City.