I love, love, love cherries. Trying to use them in as many ways as possible and to preserve them for later is my goal. This Spanish style spiced cherry cheese is a great way to save those luscious fruits to enhance your cheeseboard in the winter when the joys of summer fruits are long gone.
For those new to the land of preserves 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 crackers etc.
The most famous of these fruit cheeses has to be Membrillo. That Spanish quince paste that no self respecting cheeseboard should be without. Well I’m using cherries instead folks.
I’d say there are two basic requirements for this recipe. Apart from the ingredients of course.
One is a cherry stoner and the other is patience. Now the cherry stoner takes a lot of hassle out of the recipe. You just pop the cherry into the cup of the stoner and press down. It’s like crushing garlic.
If you don’t have a cherry stoner then you can put the cherry on top of a bottle and push the stone out with a drinking straw. Be careful not to jam the damn cherry in the bottle or push it through!
As I said, the other requirement is patience. Fruit cheese takes longer to get a good set than jam. Do not rush things, let it take it’s time.
Don’t throw away those cherry stones when you are making your spiced cherry cheese. Instead keep them to make HOMEMADE KIRSCH. Two recipes for the price one one, result!
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Spiced cherry cheese
This spiced cherry cheese is super easy to make and with this recipe you only need 350g of cherries and you’ll get 2 small jars out of that.
Small batch preserving
By the way when I make fruit cheeses I tend to make them in small jars as a little goes a long way. It is the perfect 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.
Ingredients for spiced cherry cheese
- Star Anise
How to make fruit cheese
Boil up those ingredients (with the cherry stones in a little bag as they add flavour) and when it has reached that all-important setting point, spoon it into sterilised jars.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
How long will this fruit cheese last?
Fruit cheeses are just like jam. The sugar content will keep them well preserved for up to a year unopened. Once opened store in the fridge and use up within a month.
This Spanish Style Spiced Cherry Cheese makes a great little foodie gift to add to hampers etc. Make some now and you’ll have that precious taste of summer sunshine ready and waiting for the winter and Christmas gifting.
Got plenty of cherries to play with? Then here are some other cherry recipes you might like.
Easy traditional French cherry clafoutis
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spanish Style Spiced Cherry Cheese
- 350 g cherries
- 250 g sugar
- 1 lemon juice
- 50 ml water
- 1/2 cinnamon 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
Vanessa Blais says
Tastes great! Didn’t set as firm as I wanted, but I’ve had problems with cherries burning before so I took it off the stove a bit early. Still delicious, plan on serving it on top of a warm brie wheel with toasted sliced almonds.
Karon Grieve says
You just have to keep cooking to the firm set on this one. Hope you enjoyed it on that brie!