Saturday, January 12, 2019

Mandarin Orange Curd- It's all about the citrus

I love my Kitchenaid Precise heat mixing bowl.  While it is working heating and stirring my curd mixture, I am sitting in the living room blogging away happily.  Perfect!

Mandarin orange curd
 I had quite a few aging mandarin oranges needing to be useful- time to make a curd.  I juiced the mandarins and zesting and juiced one lemon to add more flavour.  The results were delicious.

To make 1 1/2 liters.

1 cup            mandarin orange juice (about 10 small oranges)
1/4 cup         lemon juice and zest (1 lemon)
2 1/2 cups    sugar
1 1/2 sticks  butter
4 large         eggs
8 large         egg yolks
pinch           salt

Place the eggs and yolks in the bowl of the precise heat mixing bowl, attach the whisk and mix well on low.  Add the remaining ingredients.  Set the temperature to 180 degrees and the timer to 20 minutes.  Continue whisking on low.

When the timer has beeped, increase the temperature to 190 degrees and set the timer for 20 minutes. Check the consistency- the curd should coat a spatula without dripping.  Continue cooking, checking every few minutes until it reached the right consistency.

Strain the curd through a sieve, then fill your jars.  Let cool to room temperature before closing and placing in the refrigerator for up to two weeks, or the freezer for three months.


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