Spiced orange and ginger curd

Method

1. Melt the butter in a pot and add the juice, sugar and spices. Stir on a medium heat for 5-7 minutes until all is incorporated and you begin the smell the whole spices.
   
2. Whisk the eggs separately in a small bowl. Remove the spiced butter mix from the heat and slowly whisk the eggs in, constantly whisking (if you add them on the heat your eggs will scramble).
   
3. The mixture may not be thick enough at this point. The quickest way to get the curd to set and not scramble it is to heat a saucepan with about an inch of water to boiling point and reduce heat to moderate so just off the point of boil. Then place the curd mixture in a heat proof small bowl and put it over the boiling saucepan with water and stir slowly and steadily until you no longer get the runny deeper colored liquid when your turn the spoon through the mixture. The desired texture is a creamy smooth fluffy curd which will coats the back of a wooden spoon.
4. Remove the whole spices and divide the curd mixture into some sterilised jars. – To sterilise your jars simply run them through the dishwasher and be sure not to touch the inside after. Garnish with orange zest and a sprinkle of ground cinnamon.