For those new to the land of preseerves a cheese is not to be confused with the dairy product of the same name. A fruit cheese like this Spiced Cherry Cheese is a firmer version of jam often served with cheese and crackets etc.
I’m just back from staying in Crete where the cherry season is in full swing and they are just so tasty and gorgeous you can’t get enough of them. The cherry van visits the village about once a week and you get 2 kilos for 5 Euros which is amazing when this is actually a carrier bag full of juicy joy!
This spiced cherry cheese is super easy to make and with this recipe you only need 350g and you’ll get 2 small jars out of that. By the way when I make fruit cheeses I tend to make them in small jars as a little goes a long way and it is just a little extra to add to your cheeseboard so a whopping big jar is a bit of overkill to be honest.
Remember to sterilise your jars first.
Spiced Cherry Cheese makes a great little foodie gift to add to hampers etc, so make some now and you’ll have that precious taste of summer sunshine ready and waiting for the winter and Christmas gifting.
Spiced Cherry Cheese
- 350 g/12oz fresh cherries
- 250 g/9oz sugar
- juice of 1 lemon
- 50 ml/1/4 cup water
- 1/2 small cinnamon stick
- 1 star anise
- Pop the stones out of the cherries and crack them with a wooden mallet, place in a piece of muslin and tie securely
- Put all ingredients(including the little package of stones) into a pan and heat gently till sugar dissolves
- Ramp up the heat to a rolling boil and until it reaches setting point
- Remove bag of stones and all spices and carefully spoon into small jars and pop on the lids