Updated Oct. 2025
Citrus Curd: (Calamondin, lime, or lemon)
- 1/2 c. calamondin juice, strained
- 1 c. sugar
- 5 egg yolks
- 8 Tbs. butter
- Pinch of salt
In a small saucepan, over medium to medium-low heat, combine juice, sugar, and egg yolks.
Whisk constantly until sugar has dissolved and the curd begins to thicken slightly. (Approx. 10 min.)
Remove from heat.
Add butter, one tablespoon at a time, stirring until dissolved. Continue adding the next tablespoon of butter when the previous one has dissolved until all 8 are added.
Add salt.
Pour into jars, cool and refrigerate.
This is delicious on toast or croissants. Or just eat it with a spoon! It will keep for several weeks if refrigerated.
Cranberry- Satsuma Relish
Add to food processor:
- 3 satsumas
- 12 oz. fresh cranberries, pre-washed
- 10 medjool dates
Peel and section satsumas
Remove pits and stems from dates
Place in processor, blend to your preferred consistency
Add more dates for sweeter relish
Keep refrigerated until serving
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