Mandarin Orange Curd Recipe (2024)

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This Mandarin Orange Curdrecipe is a luscious, sweet fruit spread with only 4 ingredients. It’s perfect for spreading on toast, biscuits, scones, serving with fruit, or using in many other delicious ways.

Mandarin Orange Curd Recipe (1)

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Several years ago, I was visiting a friend in her home and she introduced me to Lemon Curd. I was a bit scared to try it. The word “curd” doesn’t sound very appetizing, so I expected the worst. But, after tasting it, I realized that this stuff is seriously good!

If your unfamiliar with Lemon Curd, or other fruit curds, they are a thick, sweet fruit spread that you can use in so many ways. You can spread it on bread, biscuits, scones, use it as a topping for fruit, or even use it in baked treats, such as a filling for cakes.

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While Lemon Curd is very popular, you can actually use other citrus fruits, like mandarin oranges.

This Mandarin Orange Curd recipe is a delicious fruit spread to make for every day, but also lovely enough to make for guests or even to give as a food gift.

For the mandarins, we used super cute and deliciousHalosMandarins, which is by the Wonderful people (same company that makes PomWonderful).

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This recipe has only 4 simple ingredients: mandarin oranges, eggs, sugar, and butter. That’s it!

Ingredients Needed for Mandarin Orange Curd:

Cooking Equipment Needed for Mandarin Orange Curd:

To make your own Mandarin Orange Curd, you will need the juice from about six Halo Mandarins — more or less. Every batch I made used six, so if your kids are like mine and want to tear into the bag as soon as you get home, just make sure to save six of those babies for your curd. Luckily, there is plenty in the bag (or box, if you buy them that way), so you’ll be good.

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The first step for this recipe is to get some mandarin orange zest. The zest will add specks of color and give your curd a bit of extra flavor. To zest your mandarin oranges, remove any produce stickers off 2-3 oranges, wash them, and then use a zester to grab the zest off of them.

After you have your zest, you’ll be ready to juice mandarin oranges.After juicing, enjoy the wonderful way your kitchen will smell. After I was done juicing, my youngest son came into the kitchen and said: “what smells good??” Seriously, my whole kitchen smelled delicious just from juicing them.

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Get a saucepan of water simmering on your stove. You want a pan that is sized perfectly to hold a stainless steel bowl without it falling in and so that the bottom rests inside the saucepan, just above the water.

While you wait for your water to simmer, mix together your eggs and sugar with a wire whisk in that stainless steel bowl. Then, mix in that mandarin juice until everything is combined and smooth. Take your bowl over to your simmering water and place it on/in the saucepan. With your wire whisk, keep stirring….constantly. Don’t walk away! Your constant stirring is what’s going to keep the eggs from curdling.

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Once the mixture has thickened (to about 170 degrees F on a candy thermometer), remove from the heat and whisk in your butter and mandarin zest.

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Pour the mixture into your storage containers and allow the mixture to cool completely. I like using canning jars to store my Mandarin Orange Curd, so I divided the mixture between three 4 ounce canning jars. Once they are cool, refrigerate until firm and chilled (at least an hour, but a few hours is better).

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Pretty easy, right? And with only 4 ingredients, it’s very doable. We enjoyed our latest batch with some cranberry scones, but you can use it in so many ways for breakfast for dessert. Mandarin Orange Curd will keep for about a week covered in the refrigerator so start thinking of the delicious ways you will use it!

Mandarin Orange Curd Recipe (9)

Mandarin Orange Curd Recipe


Mandarin Orange Curd

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Print Recipe



  • 3 large eggs
  • 6 Halos Mandarin Oranges
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter (cut into small pieces, room temperature)


  1. Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
  2. Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
  3. In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
  4. Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).


–Mandarin Orange Curd will keep for about 1 week, covered in the refrigerator

–Use as a spread on breads, biscuits, pancakes, topping for fruit, as a filling for cakes or cupcakes, for a layered parfait, and more

Recipe Card powered byMandarin Orange Curd Recipe (10)

Mandarin Orange Curd Recipe (2024)


Why is my orange curd not setting? ›

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

How long does orange curd take to thicken? ›

As with jam making, because produce and equipment differs, it's not possible to be exact about how long the curd will take to become thick. I've found it can be anywhere from 10 to 30 minutes. Bear in mind that as the finished curd cools, it will thicken further.

How long do mandarin oranges last in the fridge? ›

They are usually picked ripe, and they will continue to ripen after they are picked. They can be kept at room temperature for a few days, and then they should be stored in the refrigerator to keep them fresh for a longer time. When stored in the refrigerator, mandarin oranges can last for up to 2-3 weeks.

What can I do with too many mandarin oranges? ›

Here's how you can put your leftover mandarin oranges to good use in the week after Chinese New Year:
  1. Mandarin Orange Green Tea. Add a zesty spin to your usual cup of green tea! ...
  2. Mandarin Orange Potpourri. ...
  3. Mandarin Orange Jam. ...
  4. Mandarin Orange Salad Dressing. ...
  5. Orange-scented Vinegar Cleaning Solution.

What to do if your curd does not set? ›

Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step). Then mix 1 tbsp curd starter and whisk the milk properly. Now pour the milk in the casserole and keep it in an undisturbed place till it sets.

Why is my orange curd runny? ›

If a curd is too thin then it usually means that it has not cooked for long enough. With a curd the heat needs to remain fairly low and sometimes you need to be a little patient. Don't whisk too vigorously while the curd is cooking, just stir gently and constantly.

What happens if you overcook curd? ›

What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

How can I thicken my orange curd? ›

Use a rubber spatula or wooden spoon to stir the curd as it cooks. You'll keep stirring as it warms and thickens. It will thicken on the bottom first, keep stirring until it reaches about 165 F (it should cover the back of a spoon).

Why is my orange curd grainy? ›

Don't let the curd boil.

Boiling curd will cause it to curdle and create a grainy texture. If the orange curd curdles, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.

How many mandarin oranges can I eat a day? ›

In short, although mandarin oranges are highly nutritional and satisfies our cravings at the same time, it should not be consumed excessively, especially by certain people. Overall, I would personally recommend consuming a maximum of four mandarin oranges a day.

What is the best type of mandarin orange? ›

Look Out For: The Dekopon is often hailed as the most delicious mandarin orange as the seedless fruit is intensely sweet and tart and wafts with a beautiful fragrance. It is also one of the pricier oranges, as one Dekopon costs about $7.

What's the difference between a mandarin and a Clementine? ›

Clementines are the smallest type of mandarin orange. They are super sweet, seedless, and have red-orange skins that are smooth and shiny. The mandarins you see in grocery stores called Cuties and Sweeties are Clementines. They are easier to peel than tangerines, but not as easy to peel as Satsumas.

Is 2 mandarins a day too much? ›

Yes, it's generally safe to eat 1-2 mandarins or oranges every day as part of a balanced diet. Mandarins and oranges are both types of citrus fruits that are rich in essential vitamins, minerals, fiber, and antioxidants, making them a nutritious addition to your daily diet.

What happens if you eat too many oranges a day? ›

Watch out for nausea, vomiting, diarrhea, stomach cramps, headache, and insomnia. Oranges are high in acid, and that can make symptoms of gastroesophageal reflux disease (GERD) worse. If you're taking beta-blockers, too many oranges could increase your potassium intake and lead to kidney damage.

Is eating mandarin oranges everyday good for you? ›

Vitamin C rich

Some people may be at risk of vitamin C deficiency. These groups include smokers, people with malabsorption and chronic diseases, and limited food variety. Adding a mandarin orange to the daily diet is an easy way to consume beneficial vitamin C.

How do you thicken runny curd? ›

Add a cornstarch slurry: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, whisk 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

Why is my curd not thick? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Why is milk curd not set? ›

First, the milk must be hot enough. Cold milk will curdle, but not form firm curds. You have to use enough acid. You have to give the acid enough time to work.

How long does curd take to set? ›

The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.


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