Holiday Spiced Orange Curd


Every December I get organic oranges from one of my CSAs.  For a Wisconsin CSA, it’s a surprising bounty–and this year I am going to preserve some of the freshness by making Spiced Orange Curd. 

Spiced Orange Curd on Gingerbread Scones

Spiced Orange Curd on Gingerbread Scones

The holiday orange deliveries started years ago with the CSA’s beekeeper.  After pollinating summer crops in the north, the bees moved south to a Florida orchard.  Before you knew it, our CSA was getting citrus from that grower.  Don’t connections come in wonderful ways?  

I had always associated preserving citrus with marmalade which has a bitterness that I don’t care for. But curds are completely different.  Blended with egg yolks and butter they possess a richness that I compare to crossing jam with buttercream frosting. 

Zest and Juice Oranges

Zest and Juice Oranges

Cook ingredients, then stir in cut butter

Cook ingredients, then stir in cut butter

Strain finished spiced orange curd

Strain finished spiced orange curd

I recommend storing in small canning jars

I like to store in small canning jars

While I have been making fruit curds for years, starting with puckery lemon curd and a wickedly indulgent strawberry curd. But this year I decided to try a holiday-inspired spiced orange curd, based on this recipe from Food in Jars, but infused with the cinnamon and clove flavors of the season.  It is a wonderful indulgence, drizzled on toast or biscuits, delicious stirred into yogurt and the perfect accompaniment to gingerbread sconesorange-curd-on-scone-sq

Most curd recipes, including this one, are not acidic enough to can in a water bath, but will freeze perfectly.  My preference is to use small, straight sided canning jars. The size means it’s easy to finish the curd before it spoils, you don’t need to worry about chemicals in plastic, and the canning glass is tempered for extra strength.  Check out this guide for freezing in glass from Erica of Northwest Edible Life.   orange-curd-spoon-out

Aren’t winter indulgences great!

Spiced Orange Curd
Serves 16
Spiced Orange Curd is a wonderful indulgence, drizzled on toast or biscuits, stirred into yogurt or topping cakes, tarts or gingerbread scones.
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112 calories
11 g
84 g
7 g
1 g
4 g
31 g
4 g
10 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 112
Calories from Fat 66
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 84mg
Sodium 4mg
Total Carbohydrates 11g
Dietary Fiber 0g
Sugars 10g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1/2 c juice or a smidge more, from 1-3 oranges, depending on size
  2. • 6 egg yolks
  3. • 3/4 cup granulated sugar
  4. • 1/2 t ginger
  5. • 1/4 t cloves
  6. • 1/2 t cinnamon
  7. • ½ cup (1 stick) butter, cut into cubes
  1. Remove the zest from the oranges with a Microplane and set it aside. Juice the oranges and measure out a generous 1/2 cup of the juice.
  2. Pour an inch of water into a medium saucepan (or double boiler) and bring it to a simmer over medium-high heat.
  3. Whisk together the juice, zest, egg yolks, and sugar in a heatproof bowl that will sit comfortably over the simmering saucepan.
  4. Place the bowl over the saucepan. Stir with a spoon until the curd thickens, coats the back of the spoon, and starts to cling to the sides of the pan between stirring. If the eggs look like they're starting to scramble instead of thicken, pull the bowl off the saucepan and turn the heat down.
  5. When the curd has thickened, remove it from the heat and stir in the butter a few cubes at a time.
  6. Position a fine mesh sieve over a bowl and push the curd through. This removes the zest and any bits of scrambled egg which would hurt the smooth texture of the curd.
  7. Scrape the finished curd into a jar and let it cool. Once it's down to room temperature, put a lid on the jar and pop it in the fridge.
  1. This make about a pint--or 4 4-oz jars.
  2. This curd keeps for 10-14 days in the fridge. If you want to keep it longer, divide it into smaller jars and freeze them.
  3. You can use whole spices (a cinnamon stick, a few cloves, and a couple slices of fresh ginger) instead of powdered for a purer color. Add to the juice mixture and they will strain out in the straining step.
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  1. Your curd sounds wonderful! I’d eat it on anything, but I’d happily eat it right off the spoon.

    • The strawberry is my favorite–and I totally eat it from the spoon! These can be made with frozen fruit too, so winter is no barrier!

  2. Inger – I love the curds of all kinds! I have never made one with orange and spices, so this is something new for this holiday season! And, lucky us in the Southwest, oranges are everywhere.

    • I visited my oldest when she was at ASU and we had so much fun walking around campus and picking oranges! One serving of fruit–check!

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