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cherry curd by larderlove

Cherry Curd

Karon Grieve
An easy recipe for homemade cherry curd, the taste of summer sunshine
3.86 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course preserves
Cuisine British
Calories 1903 kcal


  • 300 g cherries
  • 1 tbsp water
  • 1 tbsp kirsch or cherry brandy (optional)
  • 200 g sugar
  • 3 eggs
  • 100 g unsalted butter
  • pinch 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.


calories shown are for the full amount of cherry curd made


Calories: 1903kcalCarbohydrates: 249gProtein: 21gFat: 94gSaturated Fat: 56gTrans Fat: 3gCholesterol: 706mgSodium: 201mgPotassium: 876mgFiber: 6gSugar: 239gVitamin A: 3404IUVitamin C: 21mgCalcium: 139mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword cherry, fruit curds
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