Mandarin Curd - The Best Thing about Winter

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Mandarin Curd - The Best Thing about Winter

Mandarin Curd - The Best Thing about Winter

Because they are in season, they can be found phenomenally cheaply nowadays for less than $1 a kilo (did anyone else see the TV ads for Mandarins at 49c a kilo at Aldi?). So I did what any seasonal buyer does and bought up big shoving lots in my husband's bag for lunch. I still had plenty leftover and when my jars of jam ran out I thought what better a way to use up the Mandarins than with a Mandarin Curd or Butter. Perhaps I will do a jam too.

Mandarin Curd - The Best Thing about Winter

As it was slightly liquidey I served this on top of yogurt and in little sweet tart cases and anywhere where a fragrant burst of flavour would be needed and it was a hit. Mr NQN asked enrapturedly "What IS this?" not being able to put his finger on this unusual curd. It's quite sweet indeed and usually curds or butters use a tangier or more sour fruit like lemon or passionfruit. However sweet it is, it's not as sweet as a jam and is a creamy, delicious happy medium.

So tell me Dear Reader, which is your favourite fruit?

Mandarin Curd

Makes 1 cup

Ingredients

  • 2 eggs

  • 3/4 cup caster sugar

  • 1/3 cup freshly squeezed mandarin juice

  • 50g/1.7ozs butter, chilled, cubed

  • Finely grated zest of 2-3 mandarins (depending on size)

Method

Mandarin Curd - The Best Thing about Winter

Step 1 - Combine eggs, sugar, and mandarin juice in a small saucepan and whisk until combined over low heat and it becomes thickened.

Mandarin Curd - The Best Thing about Winter

Straining through a sieve

Step 2 - Strain through a sieve to remove any lumps or bits of cooked egg.

Mandarin Curd - The Best Thing about Winter

Step 3 - Add the cubed butter and stir until melted. Add rind and stir and place in a sterilised jar*

Mandarin Curd - The Best Thing about Winter

*Jar and lid can be sterilised in a 200C/400F oven for 10 minutes.