Cara Cara Orange Curd
Prep time
Cook time
Total time
This is delicious by the spoonful! Perfect for cakes, dolloped on pancakes, waffles, French toast, crepes, muffins, scones. Pretty much anything pastry related. Make several jars and give as gifts.
Recipe type: Dessert/Condiment
Serves: 1-1/2 cups
  • 2 Cara Cara oranges
  • 1 tbsp. zest
  • 1 stick unsalted butter at room temp
  • 1-1/2 cups granulated sugar
  • 5 egg yolks (reserve the whites in a glass dish for a later use)
  • ½ cup Cara Cara orange juice freshly squeezed
  • 1 tsp. Sweet & Salty Surrender
  1. Combine zest, sugar and Sweet & Salty Surrender together in a large mixing bowl.
  2. Using your fingers, mix to distribute the orange oils throughout the sugar.
  3. Add the butter.
  4. Using a hand mixer, whisk sugar and butter together until creamed. About 1 minute.
  5. With mixer on, add in 1 egg yolk at a time, creaming together until fully incorporated.
  6. Pour in orange juice slowly and continue to mix with hand mixer.
  7. Once combined, transfer to a medium saucepan.
  8. Turn heat to medium and cook mixture, stirring often until temperature reaches 170 degrees on a candy thermometer.
  9. Take off the heat and allow to cool.
  10. Once cooled, transfer to a glass jar and refrigerate for at least 2 hours (preferably overnight).
  11. Curd will become thick and spoon able.
Recipe by Sweet Is The Spice at