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Orange & Cinnamon Curd Recipe

Orange & Cinnamon Curd Recipe

This is a lovely tasty orange curd recipe that is perfect for summer days or was autumn warmers. You can make it with or without the cinnamon.  Makes approx 2 x 240ml Curd

Keyword orange curd
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Fay

Ingredients

  • 200 ml Oranges approx 4 oranges
  • 120 g Unsalted Butter
  • 8 Egg Yolks
  • 280 g Caster Sugar
  • 1/2 teaspoon Cinnamon Optional
  • Makes approx 2 x 240ml Curd

Equipment List

  • Sieve
  • Wooden spoon
  • Grater
  • Pans
  • Jam jars and lid 2 x240ml sterilized
  • Bain-marie. Note if you don't have one of these you can make a makeshift one with a pan of water and another pan inside of it with your ingredients in

Instructions

  1. Wash the oranges if they are waxed (most supermarket fruit is)
  2. Cut your oranges in half and remove the juice from the oranges
  3. Use the grater to grate the zest of the oranges
  4. Separate the eggs and the yolk. Make sure you get rid of all the egg whites and store them in the fridge to use for something else
  5. Weigh out and cube your butter and return it to the fridge to keep cool
  6. Mix the eggs and the sugar together well
  7. Mix in the orange juice, peel, making sure you have removed all the pips
  8. Now add your butter to your mixture
  9. Now you can pop it on the hob in your Bain Marie or alternative. Make sure your water is hot so it heats your mixture.  Stir until your butter has melted and your mixture thickens. You can test it by getting your mixture on the spoon and then running your finger down the spoon. If your curd stays where it is then it is ready to go into the jar
  10. Sieve your curd into the jar and seal
  11. Allow to cool down