This Mandarin Orange Curd recipe is a luscious, sweet fruit spread with only 4 simple ingredients. It’s perfect for spreading on toast, biscuits, scones, serving with fruit, or using in many other delicious ways.
Disclosure: This is a sponsored post on behalf of of Halos.
A few years ago, I was visiting a friend in her home. She had a few snacks that she pulled out and placed on the dining room table where we were sitting and one of the items she had was Lemon Curd. I had never had Lemon Curd before, but she raved about it and like any good guest, I gave it a try.
The sad part of this story is I was seriously scared to try it. The word “curd” doesn’t sound very appetizing, so I expected the worst. But, after tasting it, I realized that this stuff is seriously good!
For those unfamiliar with Lemon Curd, or other curds, they are a thick, sweet fruit spread that you can use in so many ways. You can spread it on bread, biscuits, scones, use it as a topping for fruit, or even use it in baked treats, such as a filling for cakes.
While Lemon Curd is very popular, I’m absolutely in love with mandarin oranges and knew that they would make an amazing curd. This Mandarin Orange Curd is great to make for your holiday guests or even to give as a food gift. For the mandarins, I used super cute and delicious Halos Mandarins, which is by the Wonderful people (same company that makes PomWonderful).
Guess how many ingredients this recipe has?? FOUR!! Only 4 simple ingredients: Halos Mandarins, eggs, sugar, and butter. That’s it!
For this recipe, you will need the juice from about six Halo Mandarins — more or less. Every batch I made used six, so if your kids are like mine and want to tear into the bag as soon as you get home, just make sure to save six of those babies for your curd. Luckily, there is plenty in the bag (or box, if you buy them that way), so you’ll be good.
If you want to add some mandarin zest to your curd, you’ll want to zest a couple manadarins before juicing. I like the specks of color and flavor the zest gives, so I go for it. This can be skipped, though, if you’d rather not mess with it. Then, you’ll juice those Halos Mandarins for every little drop they can give you. After juicing, enjoy the wonderful way your kitchen will smell. After I was done juicing, my youngest son came into the kitchen and said “what’s smells good??” Seriously, my whole kitchen smelled delicious just from juicing them.
Get a saucepan of water simmering on your stove. You want a pan that is sized perfectly to hold a stainless steel bowl without it falling in and so that the bottom rests inside the saucepan, just above the water. While you wait for your water to simmer, mix together your eggs and sugar with a wire whisk in that stainless steel bowl. Then, mix in that mandarin juice until everything is combine and smooth. Take your bowl over to your simmering water and place it on/in the saucepan. With your wire whisk, keep stirring….constantly. Don’t walk way! Your constant stirring is what’s going to keep the eggs from curdling.
Once the mixture has thickened (to about 170 degrees F on a candy thermometer), remove from the heat and whisk in your butter and mandarin zest.
Pour the mixture into your storage containers and allow the mixture to cool completely. I like using canning jars to store my Mandarin Orange Curd, so I divided the mixture between three 4 ounce canning jars. Once they are cool, refrigerate until firm and chilled (at least an hour, but a few hours is better).
Pretty easy, right? And with only 4 ingredients, it’s really doable…even for a last minute holiday treat. We enjoyed our latest batch with some cranberry scones, but you can use it as a spread for other breads.
Mandarin Orange Curd Recipe
Here’s the complete recipe, ready for you to print:
Mandarin Orange Curd
- 3 large eggs
- 6 Halos Mandarin Oranges
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter cut into small pieces, room temperature
Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).