Orange Peel Curd

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 large orange
  • 2 oz/50g candied orange peel
  • 4 oz/100g sugar
  • 4 oz/100g butter
  • 3 egg yolks


Grate the orange rind finely, avoiding all pith. Squeeze out the juice and strain it. Chop the candied peel finely. Put the sugar and butter in a double saucepan or in a bowl over hot water, and add the rind, juice and chopped peel. When the sugar and butter have melted, stir in the beaten egg yolks. Continue cooking gently and stirring well until the mixture thickens. Pour into small hot jars and cover, or else cool and pour into small freezer containers.

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