Mandarin Orange Curd

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Mandarin Orange Puree10% sugar
Granulated Sugardivided
Orange Zest
Whole Eggs
Egg Yolks
Unsalted Buttercubed
Scaled ingredient total1,448 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.In a saucepan, bring the puree, ½ of the sugar, and zest to a boil.
  3. 3.Meanwhile, whisk together the whole eggs, yolks, and the other ½ of the sugar until light and thick.
  4. 4.When the puree mixture comes to a boil, temper ⅓ of the hot mixture into the eggs. Use a rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to whisk on medium-low heat until the mixture thickens and reaches the scalding point.
  5. 5.Strain through a fine-mesh strainer. Allow the hot curd to cool for about 5-10 minutes, stirring occasionally.
  6. 6.Using an immersion blender, blend in the bloomed and drained gelatin, followed by the butter.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Mandarin Orange PureeThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.5077
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$1.3492
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield1,423 g
Total Cost$1.857
Cost Per G:$0.0013

Partial estimate; unpriced ingredients are excluded. 38% of ingredient weight is priced.

6 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Mandarin Orange Puree: no active USD purchase price with a convertible package size
  • Orange Zest: Density cannot convert count to mass
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 8 connected
!Mandarin Orange PureeAdd nutritional data500 g›✓Granulated SugarSugars, granulated350 g›✓Whole EggsEgg, whole, raw, fresh200 g›✓Unsalted ButterButter, stick, unsalted200 g›✓Egg YolksEgg, yolk, raw, fresh150 g›!WaterAdd nutritional data40 g›!Gelatin SheetsAdd nutritional data8 g›✓Orange ZestOrange peel, raw›

Nutrition Facts

Serving size100 g

Amount per serving

Calories150

% Daily Value*

Total Fat 16g
20%
Saturated Fat 1.5g
7%
Cholesterol 200mg
66%
Sodium 25mg
1%
Total Carbohydrate 25g
9%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 62% mapped. Scaled batch: 2117 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details