1/2cuporange juice from 1-3 oranges, depending on size
6egg yolks
3/4cupgranulated sugar
1/2teaspoonginger
1/4teaspooncloves
1/2teaspooncinnamon
½cupbuttercut into cubes
Instructions
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.
Whisk together the juice, zest, egg yolks, spices and sugar in a medium saucepan.
Heat the mixture over medium whisking until the curd thickens and coats the back of the spoon. The mixture should be about 165 F.
When the curd has thickened, remove it from the heat and stir in the butter a few cubes at a time.
Set 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.
Pour the finished curd into a jar and let it cool in refrigerator. Top jar with a lid when cool.
Notes
This make about a pint (or 4 4-oz jars).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.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. To do this, add them to the juice mixture and they will strain out in the straining step.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.