Cherry and Kirsch Curd
Celebrate National Cherry Day (16 July) with this recipe for cherry curd. It's a versatile way to enjoy seasonal British cherries: spread it on toast, sandwich it between Victoria sponge, spoon it over scones or ice cream, or use it in my Black Forest Buns. The kirsch (cherry brandy) elevates the flavour, cutting through and complementing the buttery curd beautifully.
For a more aesthetically pleasing finish, sieve the curd to get rid of the remaining cherry skins, which can leave the curd looking a bit lumpy. It's fairly quick to do and I recommend doing this if you're using the curd solely as curd, to spread on toast/scones etc., as it gives smoother consistency, though it's by no means essential. Sieving isn't really necessary if you're baking with the curd: the fruity pulp only enhances my Black Forest Buns, for instance. See below for a photo of the difference between sieved and unsieved curd.
This curd will keep for a week in the fridge.
Makes approximately 2 medium-sized jars. In advance, you should sterilise the jars: find my instructions here.
Ingredients
Equipment
1. Wash and pit the cherries. Use a cherry stoner or simply cut around the circumference of each cherry to halve them, then remove the stone.
Celebrate National Cherry Day (16 July) with this recipe for cherry curd. It's a versatile way to enjoy seasonal British cherries: spread it on toast, sandwich it between Victoria sponge, spoon it over scones or ice cream, or use it in my Black Forest Buns. The kirsch (cherry brandy) elevates the flavour, cutting through and complementing the buttery curd beautifully.
For a more aesthetically pleasing finish, sieve the curd to get rid of the remaining cherry skins, which can leave the curd looking a bit lumpy. It's fairly quick to do and I recommend doing this if you're using the curd solely as curd, to spread on toast/scones etc., as it gives smoother consistency, though it's by no means essential. Sieving isn't really necessary if you're baking with the curd: the fruity pulp only enhances my Black Forest Buns, for instance. See below for a photo of the difference between sieved and unsieved curd.
This curd will keep for a week in the fridge.
Makes approximately 2 medium-sized jars. In advance, you should sterilise the jars: find my instructions here.
Ingredients
- 400g cherries (pre-pitted weight)
- 6 egg yolks
- 225g caster sugar
- 50g cornflour
- 60ml kirsch/cherry brandy
- 150g butter, cubed
Equipment
- Two medium sterilised jars
- Metal sieve
1. Wash and pit the cherries. Use a cherry stoner or simply cut around the circumference of each cherry to halve them, then remove the stone.
2. Cook the cherries over a low heat with 1 tablespoon water until softened (approximately 5 minutes). Use a metal sieve or colander to separate the cherries and the juice. If you're making my blackforest buns, reserve the juice for later and/or scroll down for other ideas for using up the leftover cherry juice. Meanwhile, use a hand blender to blend the cooked cherries to a pulp.
3. Mix the cornflour with 60ml kirsch and 20ml water. Put to one side.
4. Beat the sugar and egg yolks together until pale, then add the cornflour mixture and stir thoroughly.
4. Beat the sugar and egg yolks together until pale, then add the cornflour mixture and stir thoroughly.
5. Heat the cherries in a saucepan over a medium heat until they just begin to boil. Stir with a whisk to make sure the fruit doesn't catch and burn while coming up to temperature. As soon as you see signs of boiling (bubbles), add the egg/sugar/cornflour mixture and whisk continuously until thickened. Then, remove from the heat.
6. While the curd is still warm, add the butter a few cubes at a time, whisking them in until melted and fully incorporated.
7. If you wish, put the curd through a metal sieve. Note the difference in texture between the sieved and non-sieved curd below. Then transfer to sterilised jars. Allow to cool and then store it in the fridge.
Uses for leftover cherry juice
This recipe will produce some cherry juice which you need to discard when making the curd. Rather than throwing it away, use it to:
- Make a cherry champagne cocktail. Mix 15ml kirsch, 30ml cherry syrup, and then top it up with champagne/prosecco/sparkling wine
- For a quick trifle, pour it over trifle sponge and top it with cream and fresh cherries.
- Make my cherry icing and drizzle it over my blackforest buns or use it to top cupcakes or plain iced buns. Double or even triple the recipe.
This recipe will produce some cherry juice which you need to discard when making the curd. Rather than throwing it away, use it to:
- Make a cherry champagne cocktail. Mix 15ml kirsch, 30ml cherry syrup, and then top it up with champagne/prosecco/sparkling wine
- For a quick trifle, pour it over trifle sponge and top it with cream and fresh cherries.
- Make my cherry icing and drizzle it over my blackforest buns or use it to top cupcakes or plain iced buns. Double or even triple the recipe.