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 immediately checked the index 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 (Preserving by the Pint is her second book; she is also the author of Food in Jars: Preserving in Small Batches Year-Round). I really like her small-batch approach. I think it’s wonderful for those new to preserving, but I have to stress that Preserving by the Pint is not just for novices. I, for one, really enjoy making small amounts of preserved foods…I don’t always want to make 6, 9, or 12 jars of something…I don’t always feel like “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.

oranges and eggsorange cardamom curd | healthy green kitchen

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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orange cardamom curd | healthy green kitchen

Previous curd recipes on my blog:

Meyer Lemon Curd and Meyer Lemon Frozen Yogurt
Citrus Shortbread Sandwiches with Mixed Citrus Curd).

More fruit curds I want to try:

Banana Curd from The Faux Martha
Rhubarb Curd (in Shortbread Bars) from Not Derby Pie
Raspberry Curd from Big Fat Baker


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  1. 1

    Marisa — April 7, 2014 @ 10:05 pm

    Winnie! Thank you so much for this lovely blog post! And I’m so happy to see that you liked the orange cardamom curd.

  2. 2

    Winnie — April 7, 2014 @ 10:14 pm

    It’s so yummy and I really love the book, Marisa!

  3. 3

    Kelly@TheNourishingHome — April 7, 2014 @ 11:06 pm

    Simply divine! What a beautiful recipe and book. Thank you for sharing! I’m loving your book by the way … almost finished reading it. Can’t wait to share about it soon!

  4. 4

    Ciboulette — April 8, 2014 @ 11:25 am

    This looks delicious ;). Thanks for the recipe !

  5. 5

    Eileen — April 8, 2014 @ 1:43 pm

    This curd sounds amazing! I bet it would be the best thing ever sandwiched between slices of pound cake. :) Yay1

  6. 6

    Sherrie | With Food + Love — April 8, 2014 @ 1:45 pm

    Winnie you are Queen of the Curd and I mean that in the BEST way possible. I love this, gorg pics too.


  7. 7

    Amanda @ Once Upon a Recipe — April 8, 2014 @ 6:00 pm

    I absolutely love citrus curd, and this orange-cardamom combination sounds incredible! Swirling curd into Greek yogurt is one of my favorite ways to enjoy it!

  8. 8

    marisaFood in Jars — April 14, 2014 @ 11:38 pm

    […] Winnie at Healthy Green Kitchen featured the orange cardamom curd. It’s just the thing to bridge the gap between winter and spring. […]

  9. 9

    Oui, Chef — April 17, 2014 @ 8:35 am

    WOW….I’ve made both lemon and lime curds over the years but never orange. MUST give this one a try….YUM!