Orange Cardamom Curd

Homemade fruit curds always surprise me. Each creamy spoonful contains so much bright, sweet flavor! Even though I have been making my own fruit curds for some years now, I still think it’s pretty amazing that such simple ingredients can turn into something so special.

When I found Marisa McClellan’s brand new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces

in my mailbox a few weeks ago, I checked the index right away to see if there was a citrus curd recipe inside. The answer was, happily, yes! And the recipe- Orange Cardamom Curd- was so intriguing that I had to make it right away.

Do you follow Marisa’s blog Food in Jars? If you are interested in food preservation, then you must, must, must check it out. Having met her in the flesh, I can attest to the fact that she is a lovely person; Marisa is also a truly fabulous resource when it comes to canning. I really like the small-batch approach that is the focus of this book. I think it’s wonderful for those new to preserving, but I have to stress that this book is not just for novices. I, for one, really enjoy making small amounts of preserved foods…I don’t always want or need to make 6, 9, or 12 jars of something…I don’t always want to be “swimming in preserves”, as Marisa puts it.

Preserving by the Pint: Quick Seasonal Canning for Small Spaces

contains recipes for so many things you’ll love: from jams to chutneys to pestos and pickles. I plan to use this book a lot and I highly recommend it.

I love this curd swirled into plain yogurt (with some nuts sprinkled on top); I also think it would be great on these orange date oatmeal scones. Marisa mentions using it on whole wheat biscuits…use your imagination!

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