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Cherry Curd

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: preserves
Author: Karon Grieve


  • 300 g/11oz cherries
  • 1 tbsp water
  • 1 tbsp cherry brandy
  • 200 g/7 oz sugar
  • 3 eggs
  • 100 g/3 1/2 oz unsalted butter
  • pinch of salt


  • Stone the cherries either with a pitter or by poking a drinking straw up through the cherry coming out at the stalk side.
  • Heat the cherries with the water and cook till softened. Use a wand blender to blitz them till smooth.
  • Heat a small pan of water with a bowl placed on top (water must not touch the base of the bowl) or use a double boiler.
  • Pour in the cherry pulp and add sugar, brandy and pinch of salt. Stir to dissolve the sugar.
  • In a separate bowl whisk the eggs and then pour them into the cherry mixture and continue to stir.
  • Chop the butter into small pieces and add this to the mix and continue to stir.
  • Keep stirring till the mixture thickens, about 20 minutes.
  • Spoon into sterilised jars.
  • This will keep for up to a month in the fridge and makes approximately 3 small jars.