Easy Apple Curd Recipe (With Cinnamon)

Apple and Cinnamon Curd is the equivalent of the cosiness of autumn stored in a jar.

What makes Apple Curd such a delight is its combination of flavours. The thick sauce is an amalgamation of the tart sweetness of apples with a hint of spice and the tangy zest of lemon.

Check also my apple curd tart recipe.

Coupled with the caramel flavour lent by the brown sugar and the goodness of the vanilla extract, an Apple Curd topping is bound to make any favourite dessert of yours even better!

This dessert is one of those dishes that seem fancy and difficult but, in reality, are really simple to make. Making this dish is as easy as mixing a few ingredients in the kitchen, and voila! You have something delightful to top everything from pies to bread to ice creams!

Where did curd originate?

This curd, just like any other fruit curd, is based on Lemon Curd. And thus, for this heavenly dish, we have to thank the English, who invented this popular variant of Curd in the early 1800s. It was later discovered that practically any fruit that can be juiced could be added to the recipe to make it ultra-delicious. And thus was born the Apple Curd.

Now let us get into the full-fledged autumn mood and make some good ol’ Apple Curd to go with your tea time bread.

Why Does This Recipe Work?

• This dish has a lower sugar level than similar recipes.
• This dish is extremely straightforward to make
• It is vegan and gluten-free. So there is literally no person who cannot enjoy this delight.
• This Apple Cure is a healthier, but equally tasty, if not tastier, substitute to jam.
• The ingredients required are pretty cheap and accessible.

What Is In This Apple Curd With Cinnamon Recipe?

Apples. The crux of this recipe is apples. There is no particular kind of apple that you should be looking for; you can use any variety.

Cinnamon. Adding Cinnamon will give your Curd the zest of spices and a rich aroma.

Lemon Juice and Zest. Other than adding the lemon-y tang to your Curd, Lemon also helps keep it fresh and prevents your apples from going brown.

Corn Starch (mixed with 2 tablespoon water). Also known as Cornflour, Corn Starch helps set the Curd. It gives this dish a thick texture.

Brown Sugar. It will add hints of caramel flavour to your Curd. The darker your sugar, the more complex the flavour will be, and the darker will be the Curd.

Vanilla Extract. It would be better if you go for the Vanilla Extract paste. Even though it is more expensive than Liquid Vanilla Extract, it has a more authentic flavour and less sugar.

Butter. It doesn’t matter if the Butter is unsalted or not. You can use any kind of Butter or spread. Butter acts as the binding ingredient for this recipe.

How To Make Apple Curd?

Wash and peel the apples, remove the core, then cut into small pieces.

In a saucepan, add apples, Cinnamon, lemon zest, lemon juice, and 1 tablespoon water.

Stir everything and bring to a simmer for 15-20 minutes or until the apples have softened completely.

Remove from heat; transfer to a sieve, and use a spoon to press the apples through the sieve into another pan.

In a small cup, combine corn starch with water, stir well until corn starch is fully dissolved.

Pour the corn starch mixture and brown sugar into the apple mixture, add vanilla, stir well.

Now, bring the mixture to a simmer for 1-2 minutes or until the sauce is thickened.

Remove from the heat, add the Butter, stir until combined, and let it cool.

Top Tips!

• Preferably choose tangy apples so that the sweetness of sugar is balanced out well.
• If you are using sweet apples, cut down on the amount of sugar and add more lemon juice instead.
• Make sure that the Curd cools down a little before you add the Butter.
• If you are someone who loves an extra bit of sweetness with everything, you can add sweeteners like maple syrup, etc.
• Make sure that the apples that you choose are firm and crisp.
• Cover the curd with a cling wrap or a plastic wrap and press it gently onto the surface. This will avoid skin formation on the top.
• When simmering the mixture, whisk it continuously to avoid burning.
• Thin or thick apple curd; To make your curd thicker, add ½ teaspoon more cornstarch, and if you like it to be thinner, just reduce ½ teaspoon of cornstarch.

Some Variations

• You can substitute cinnamon with pumpkin pie spice, nutmeg, mixed spice, etc., to add slightly different flairs to the flavour of your dish.
• You can use different kinds of sugar like white sugar, granulated sugar, etc., if brown sugar is not available.
• Some people like to add eggs instead of corn starch to the mixture for a varied baked goods-like flavour profile and to help the Curd set better. If that is something that interests you, give it a try.
• You can add fruits or even substitute apples with fruits like bananas, mangoes, berries, passion, etc. These additions/substitutions will definitely not disappoint you.
• If you are not a fan of tang, you can leave the lemons out.
• Make it extra lemony by adding lemon peels or more zest.
• If you like it spicy, you can add some spices such as ground ginger, cloves or nutmeg.
• To make sugar-free curd, just replace the brown sugar with sweetener.

Serving Suggestions

• It is better that you refrigerate the Curd before serving. It tastes best when it is cool.
• This curd (with Cinnamon and Lemon) is used like any other fruit curd. It makes a great substitute for jam, as mentioned earlier. Serve on top of toast.
• Nothing compares to having it straight out of the jar with a bowl of fruit.

How to enjoy your apple curd

Use it as topping for the below

• Muffins
• Bread
• Pies
• Cakes
• Scones
• Tarts
• Bread Buns
• Crepes
• Macaroons
• Doughnuts

You can even serve it with:

• Porridge
• Yogurt

Basically, use it everywhere you would typically use jam.

Storage

To store: This curd keeps in the fridge for up to 10 days if stored in an airtight container like a glass jar.

Freezing: If you are freezing your curd, plastic containers are the better option. You can even use a freezer bag. In this case, the curd will keep for up to 2 months. To serve the curd, let it thaw at room temperature after you take it out. Alternatively, you can use a microwave to defrost it.

Recipe FAQs

Recipes you may like

• Eggless Chocolate Mousse
• Peach Mango Pie
• Pumpkin Custard Pie With Pecans

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