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 ($0.46 /£0.52)
- 2 mandarins zested –
- 3 teaspoons (15g) granulated sugar * ($0.17 /£0.10p)
- 1 egg ($0.35 /£0.18p)
- 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.