This Mandarin Orange Curd recipe is a luscious, sweet fruit spread with only 4 ingredients. It’s perfect for spreading on toast, biscuits, scones, serving with fruit, or using in many other delicious ways.

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Several years ago, I was visiting a friend in her home and she introduced me to Lemon Curd. I was a bit 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!

If your unfamiliar with Lemon Curd, or other fruit 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, you can actually use other citrus fruits, like mandarin oranges.

This Mandarin Orange Curd recipe is a delicious fruit spread to make for every day, but also lovely enough to make for guests or even to give as a food gift.

For the mandarins, we used super cute and delicious Halos Mandarins, which is by the Wonderful people (same company that makes PomWonderful).

Mandarin Orange Curd Recipe with Halo Mandarin Oranges

This recipe has only 4 simple ingredients: mandarin oranges, eggs, sugar, and butter. That’s it!

Ingredients Needed for Mandarin Orange Curd:

Cooking Equipment Needed for Mandarin Orange Curd:

To make your own Mandarin Orange Curd, 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.

The first step for this recipe is to get some mandarin orange zest. The zest will add specks of color and give your curd a bit of extra flavor. To zest your mandarin oranges, remove any produce stickers off 2-3 oranges, wash them, and then use a zester to grab the zest off of them.

After you have your zest, you’ll be ready to juice mandarin oranges. 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 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 combined 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 away! 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 very doable. We enjoyed our latest batch with some cranberry scones, but you can use it in so many ways for breakfast for dessert. Mandarin Orange Curd will keep for about a week covered in the refrigerator so start thinking of the delicious ways you will use it!