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    Clementine and ginger curd

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    Clementine and ginger curd

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus cooling

    Makes: 1 small jar (about 200g)


    120ml freshly squeezed clementine juice (about 3 large clementines)
    1 tbsp lemon juice
    60g unsalted butter, diced
    2 large eggs
    2 tsp finely grated fresh root ginger
    3 tbsp golden caster sugar


    1. Put all the ingredients in a heatproof bowl set over a pan of simmering water and, using a balloon whisk, begin to stir. Whisk continuously for about 30 minutes, until the mixture has thickened to the consistency of thick custard.

    2. Strain through a sieve into a new, sterilised jar, scraping the curd through, and cover the surface with cling film to prevent a skin forming. Allow to cool, then chill for at least 2 hours to thicken. Use immediately or replace the cling film with a jar lid and keep chilled for up to 3 days. 

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue


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