I have made lemon curd many times before, including this recipe for honey sweetened lemon curd but I have only just discovered clementine curd. What a great discovery!
I had lots of egg yolks left over from making 100’s swiss meringue buttercream topped cupcakes for a cake sale this weekend. I wanted to use these up and had loads of clementines to hand so decided to make curd. The first couple of batches I made were a little too sweet, even for my palate, but the addition of some lemon juice helped with this. It’s still a sweet curd but what’s not to like about a sweet creamy conserve that is so versatile. I’ve been happily eating it on toast (& the occasional spoonful straight from the jar) but it would also make a great filling for a sponge cake or a tart filling.
A massive 101 million kilos of clementines were consumed in 2008 and this number has been increasing steadily ever since. Not all end up being eaten though, some end up in Christmas stockings.
The tradition of putting an orange in the toe of a Christmas stocking, is 100’s of years old. The story goes that one night St Nicholas, who wanted to help an impoverished family who wouldn’t accept his charity, threw bags of gold coins through their open window (or down the chimney, depending on the version you read) and they landed in stockings which were hanging out to dry by the fireplace. The family discovered the gold on awaking the following morning. This led to the custom of children leaving stockings or shoes out to be filled with gifts from Saint Nicholas. The oranges that are often put in the toes of modern Christmas stockings, symbolize the gold that was left by Saint Nicholas. My friends Mum (I mean Santa Claus) used to put a tin of mandarin segments in her Christmas stocking every year 😀 but that’s another story!
I hope you enjoy this Clementine Curd, it makes a great seasonal alternative to lemon curd. Enjoy!