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.
Spanish style spiced cherry cheese
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’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!
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!
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.
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.
New to jam making? Then check out my helpful articles here;
Got plenty of cherries to play with? Then here are some other cherry recipes you might like.
Finally, if you try this recipe for Spanish style spiced cherry cheese please leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my weekly newsletter too.
Spanish Style 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
PIN ME FOR LATER