My easy apple curd is delightfully rich, full of flavor from cinnamon and sweet apples, and it's wonderful in so many desserts! Making a cinnamon apple curd is as simple as mixing a few basic ingredients on the stovetop, though it tastes anything but basic!
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Instructions
To start, peel, core, and dice the apples. Add the apples to a large saucepan as you slice them, drizzling a small amount of the lemon juice to prevent browning.
Add water and bring the saucepan of apples to a low boil over medium-high heat. Reduce heat to low and simmer until tender (about 20-30 minutes).
Once apples are cooked and tender, allow them to cool before either mashing them (for a more textured curd) or puree them (for a smoother curd).
Return the apples to the saucepan and add the butter, whisked egg, light brown sugar, and cinnamon. Stir to combine. Then, cook the mixture on low heat (to keep the eggs from scrambling), stirring frequently until the mixture thickens.
Once thickened, strain the apple mixture to remove any lumps. Allow the mixture to cool before storing it in an airtight container in the refrigerator for up to 1 week.
Notes
For sweeter apples, you may want to add slightly more lemon juice and less sugar. Vice versa for apples that are more tart. I usually avoid very tart apples like Granny Smith and opt for something a little sweet, like Honeycrisp.
Apple curd can be mixed into ice cream, spread on top of muffins, used as a filling in macaroons, cupcakes, or pastries- and so much more.
This recipe will yield 6 servings or 1 ½ cups of apple curd.