Cherry curd is a fruity twist on lemon curd that is so versatile, whether you want to enjoy it on toast or in baking or to enhance your desserts.
British cherries are in season in the UK in June and July, but imported cherries are normally available all year round in stores.
Fresh cherries can be pricy but the good thing for this recipe is you can use frozen cherries (bags are available in supermarkets) with great results too.
This recipe was inspired by my cranberry curd and strawberry curd recipes which are also really versatile.
This cherry curd is another berry twist on fruit curd, and benefits from the sweet and sour flavour of cherries, and that hint of almond they have.
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Ingredients
Here are the ingredients you will need for this easy cherry curd. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- cherries – the star ingredient here! If you want to use fresh British cherries they are in season during the summer, in June and July. Cherries are also available year round in the supermarket from other countries. You can either use fresh cherries or frozen ones such as these.
- eggs – either medium or large eggs will work. I prefer to buy free-range eggs.
- sugar – I use caster sugar (superfine sugar in the US). Sweetens the curd, enhancing the cherry flavour.
- butter – I prefer to use unsalted butter in all cooking, I usually grab the basic supermarket butter. If you have salted you can use that, it will make the curd taste a little more salty but this can go well with the sweetness anyway.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this cranberry curd recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Wash your cherries, remove the stalks, cut them in half and remove the stones.
Step 2. Put the cherries in a dish, add two tablespoons of cold water and microwave on high for 1 minute.
Step 4. Add the butter, caster sugar and eggs.
Step 5. Mix the ingredients together with a spoon.
Step 6. Microwave on high for one minute, then stir well. Microwave for another minute on high, then stir well. Microwave for another minute on high then stir well. You’ll see it starts to thicken up. Microwave for one final minute on high then stir. A glossy look to the surface lets you know when it is ready.
Step 7. Next, if you have any small lumps in the curd, quickly sieve it through a fine sieve into a bowl. This removes any small lumps of cooked egg that might have formed. You’ll finish with a thick and smooth curd!
Step 8. You’ll end up with a thick smooth curd ready to refrigerate to thicken up. Transfer it to a sterilised jar and put in the fridge.
Enjoy your cherry curd spread thickly on buttered bread or toast for breakfast, in place of jam!
Serving suggestions
Cherry curd can be used as a topping for pancakes, to fill cakes or tarts, as a filling for a meringue pie, or simply for spreading on fresh bread, toast or your favourite baked item!
I love it stirred into yoghurt too for breakfast with some chopped almonds and fresh cherries.
Storage
Homemade cherry curd can be stored in a sealed jar in the fridge for 1-2 weeks.
Freezing – cherry curd can be frozen in a lidded plastic container for up to a year. Why not freeze it in an ice cube tray so you can use small amounts of curd at a time.
Looking for other recipes like this? Try these other fruit curds and jams too:
Recipe
Cherry Curd
An easy microwave cherry curd recipe which produces a rich fruity curd ideal for spreading on toast or using in baking recipes as a filling.
Servings: 16
Calories: 62kcal
Ingredients
Equipment
Instructions
-
Wash your cherries, remove the stalks, cut them in half and remove the stones.
200 g cherries
-
Put the cherries in a dish, add two tablespoons of cold water and microwave on high for 1 minute.
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Puree in a blender until smooth – I like to use a mini chopper for this.
-
Add the butter, caster sugar and eggs.
50 g unsalted butter, 100 g caster sugar (superfine sugar), 2 eggs
-
Mix the ingredients together with a spoon.
-
Microwave on high for one minute, then stir well. Microwave for another minute on high, then stir well. Microwave for another minute on high then stir well. You’ll see it starts to thicken up. Microwave for one final minute on high then stir. A glossy look to the surface lets you know when it is ready.
-
Next, if you have any small lumps in the curd, quickly sieve it through a fine sieve into a bowl. This removes any small lumps of cooked egg that might have formed.
-
You’ll end up with a thick smooth curd ready to refrigerate to thicken up. Transfer it to a sterilised jar and put in the fridge.
Notes
This recipe will yield one jar of cherry curd (324 ml jar size).
Storage
Store the curd for 1-2 weeks in the fridge, in a clean lidded container such as a glass jar.
How to tell the curd is ready
If it coats the spoon and has a shiny/glossy appearance on the surface then this shows the curd is ready to be jarred up. The curd will also thicken up more once it has cooled.
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