This luscious 3 ingredient Mandarin Curd is a sweet spread you can make in under 10 minutes. Enjoy on toast, pancakes, scones, yogurt…and more!
It’s mandarin season in Australia! With their delicate sweet floral scent, mandarin oranges brighten up the cooling Autumn days.
This mandarin curd recipe is a delicious way to use overripe mandarin oranges. With a toddler in the house who changes his mind about fruit every day, there is a lot of using-up discarded fruit going on here! This curd is also a great recipe to keep in mind when you are wondering what to do with a lot of mandarins.
This mandarin curd is dairy free as it doesn’t include any butter. Whilst butter is traditionally used and adds a richness to the curd, I personally don’t think the curd needs it.
Some Important Notes about this Mandarin Curd:
- This is a sweet-sour curd, it tastes sweet at first but you are left with a slightly sour taste afterwards. We as a family love this, but if you prefer something sweeter, then add another 3 tsp/15g sugar.
- This is a runny curd, ideal for drizzling over hot toast; but not the best for putting inbetween biscuits
- For a smooth silky curd, pass it through a sieve once cooked, to remove the pieces of mandarin zest.
- It will keep, covered, in the fridge for up to 2 days.
Ideas for Using the Curd:
- ¼c | 60ml mandarin juice approx 2 mandarins worth
- 2 mandarins Zested
- 3tsp | 15g granulated sugar *
- 1 egg
- Place a pan of water on the stove, about a third full, and bring to a simmer.
- Whisk all the ingredients together in a heatproof bowl.
- Place the bowl over the pan of simmering water and keep whisking until the curd has thickened and has lightened in colour (this take around 3 minutes).
- Remove from heat, tip into your serving bowl and leave to cool.
- Once cool, cover and place in fridge until ready to serve.