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A jar of vibrant red homemade cherry curd. There is a spoon held above the jar showing off some of the glossy creamy curd as it drips back into the jar.

Cherry Curd

Liz Mincin
An easy recipe for ruby red and super silky homemade cherry curd! Luscious and full of flavour, this cherry spread is made with fresh cherries and is perfect as a cake filling, scone topping or to swirl into yogurt. Add this to your repertoire for a fun accompaniment to your desserts!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling 2 hours
Course Condiment
Cuisine American
Servings 16 tablespoons
Calories 45 kcal

Equipment

  • saucepan
  • blender or food processor
  • Sieve
  • whisk

Ingredients
 
 

  • 8 oz cherries fresh or frozen, stems and pits removed, chopped in half or quartered
  • ¼ cup granulated sugar or caster sugar
  • 1 tablespoon lemon juice or the juice of one whole lemon
  • 2 large egg yolks ideally at room temperature, lightly beaten
  • 1 large egg a whole egg, ideally at room temperature, beaten together with the yolks
  • 2 tablespoon unsalted butter

Instructions
 

  • Begin by placing the chopped cherries, sugar and lemon juice in a saucepan. Cook this over a medium heat, stirring occasionally until the sugar has dissolved. Then bring the sauce to a boil.
  • Once boiled, remove from the heat and transfer to a blender or food processor to blitz the cherries into a fine puree.
  • Strain the puree through a sieve, returning the juices to the saucepan and discarding the pulp.
  • While the saucepan is still off of the heat, slowly add the beaten eggs to the juice, whilst whisking continuously.
  • Return the pot to the stovetop and cook over a medium heat, whisking frequently until thickened. This normally takes about 20 minutes. Try to avoid bringing the mixture to a boil.
  • Test the thickness of the curd using a spoon. It should coat the back of the spoon thickly enough that you can run your finger through it and it leaves a clear streak. The curd shouldn't run to refill the space left cleared by your finger.
  • Once thickened, take off of the heat and add the butter. Stir until the butter has melted into the curd.
  • Pour the finished curd into a heatproof bowl or jar and allow to cool completely. Store in the refrigerator until ready to use.

Nutrition

Calories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 5mgPotassium: 39mgFiber: 0.3gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg
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