If you are looking for a luscious fruit spread that bursts with vibrant flavor and a perfect balance of tartness and sweetness, this Cherry Curd recipe is absolutely a must-try. Imagine the bright, juicy essence of cherries transformed into a silky, spreadable curd that elevates everything from cakes and tarts to your morning pancakes. Cherry Curd is like a little jar of sunshine, ready to bring that fruity sparkle to any dish you fancy, making it a staple you’ll want in your refrigerator at all times.

Ingredients You’ll Need

As simple as it sounds, the magic of Cherry Curd lies in its few quality ingredients that come together to create that signature smooth and tangy spread. Each component plays a vital role, from the fresh cherries providing the flavor and color, to the eggs and butter creating that luxurious texture.

Cherries (1 pound): Fresh, frozen, or canned—pitted and juicy, they are the heart of this curd’s vibrant flavor.
Lemon (1/2 medium): Adds essential acidity and brightness, balancing the sweetness perfectly.
White sugar (3/8 cup): Sweetens the curd gently without overpowering the tart cherry notes.
Eggs (2 whole + 4 yolks): Provide body and help thicken the curd for that creamy consistency.
Butter (4 oz): Adds richness and a smooth finish, giving the curd its signature silkiness.
Water (a few tablespoons): Helps release the cherry juices without diluting flavor.

How to Make Cherry Curd

Step 1: Puree the Cherries

Start by placing your pitted cherries in a pot with a splash of water. Cook them on low heat to gently coax out their juices without breaking down too quickly. Gradually increase the heat until it reaches a rolling boil, then puree the mixture using your immersion blender. To get that smooth, velvety base, strain the puree through a fine mesh sieve, removing any skins or seeds until you have about 75 percent of the original weight in luscious cherry puree.

Step 2: Squeeze the Lemon

Grab half a lemon and squeeze all that fresh juice right into your cherry puree. This step is crucial because the acidity from the lemon brightens the cherry flavor and helps balance the sweetness, giving your Cherry Curd that irresistible tang.

Step 3: Prepare the Eggs and Sugar

In a heatproof bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture is smooth and pale. This combination is the thickening agent that will cook gently with the hot cherry puree to create your curd’s creamy texture.

Step 4: Cook the Puree Mixture

Heat the cherry puree and lemon juice in a pot just until it begins to bubble around the edges. Remove it from the heat to prevent cooking too fast—this gentle warming is key for the next step.

Step 5: Temper the Eggs

Slowly add the hot cherry mixture into the egg and sugar bowl, just a few tablespoons at a time. Whisk constantly as you go to avoid scrambling the eggs. This gradual mixing, known as tempering, ensures a silky, lump-free curd.

Step 6: Cook Until Thickened

Return the entire mixture to the pot and warm it over low heat. Stir constantly, patiently coaxing the curd to thicken without boiling. You’ll know it’s ready when it can coat the back of a spoon and the texture feels luscious and velvety.

Step 7: Incorporate Butter

Remove the pot from the heat and stir in the chopped butter piece by piece. This step enriches the curd, giving it a beautiful sheen and creamy mouthfeel that makes it so addictive.

Step 8: Final Touches

Taste your Cherry Curd and adjust with a bit more lemon juice or sugar if it needs a little brightness or sweetness. For an ultra-smooth finish, strain the curd one final time. Cover the surface with plastic wrap directly touching the curd to prevent a skin from forming as it cools.

Step 9: Chill and Store

Let the curd come to room temperature before refrigerating. This chilling phase sets the texture perfectly, and your Cherry Curd will be ready to elevate any dish you choose!

How to Serve Cherry Curd

Garnishes

Cherry Curd is incredibly versatile when it comes to garnishes. Fresh mint leaves or a gentle dusting of powdered sugar can add a beautiful contrast to your serving plate while enhancing both aroma and presentation. Edible flowers also work wonderfully if you want to impress with a little sophisticated flair.

Side Dishes

This curd makes a stunning partner to light, buttery scones or fluffy pancakes. Spread it generously on toast or swirl it into Greek yogurt for a quick and indulgent breakfast. It’s equally delightful dolloped on vanilla ice cream or spooned alongside warm waffles, adding a bright pop of flavor and tang.

Creative Ways to Present

Why stop at the usual spreads? Use Cherry Curd as a luscious filling for cakes, tarts, eclairs, or macarons to wow your guests with that stunning ruby-red burst of flavor. You can also layer it in parfaits with whipped cream and granola, or drizzle it over cheesecake for a homemade gourmet touch that’s sure to shine.

Make Ahead and Storage

Storing Leftovers

Cherry Curd keeps beautifully in an airtight container in the refrigerator for up to two weeks. Keeping it chilled ensures the flavors stay fresh and the texture remains smooth, ready for whenever you want to add a touch of cherry magic.

Freezing

For longer preservation, Cherry Curd can be frozen in small jars or airtight containers for up to three months. Thaw it overnight in the refrigerator and gently stir before serving. Although freezing may slightly change the texture, it remains delicious and perfect for many uses.

Reheating

If your Cherry Curd has thickened too much or gotten cold, warm it gently in a saucepan over low heat or briefly in the microwave. Stir often to restore its silky consistency, but avoid overheating to prevent curdling or separation.

FAQs

Can I use frozen cherries for Cherry Curd?

Absolutely! Frozen cherries work just as well as fresh in this recipe. Just make sure to thaw and drain any excess liquid before cooking to retain the right texture and concentrated flavor for your curd.

Is it possible to make Cherry Curd without eggs?

Eggs are key to achieving that classic thick and creamy curd texture, so omitting them would change the consistency dramatically. However, there are eggless fruit spread recipes if you’re looking for a no-egg alternative.

How long does Cherry Curd last in the fridge?

Stored properly in an airtight container, Cherry Curd can last up to two weeks refrigerated. Keep the plastic wrap on the surface to prevent skin formation and maintain freshness.

Can I use Cherry Curd in savory recipes?

While Cherry Curd shines in sweets, it can also add a fun fruity twist to savory dishes like cheese boards or glazed meats. Use sparingly to complement rather than overpower your savory components.

Why does my Cherry Curd sometimes turn grainy?

Graininess usually happens if the eggs cook too quickly or the curd boils. Cooking the mixture slowly over low heat and stirring constantly helps maintain a smooth texture. Straining the curd also removes any bits that could feel gritty.

Final Thoughts

Once you’ve made your own Cherry Curd, you’ll wonder how you ever lived without it. It’s a delightful way to celebrate cherries year-round, offering a fresh, bright experience with every spoonful. Whether you’re spreading it on toast or filling delicate pastries, Cherry Curd brings a little extra joy and wow-factor to your kitchen creations. So go ahead, give this recipe a try, and let this irresistible cherry spread become your new favorite pantry treasure.

Cherry Curd

Print Recipe

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3.9 from 37 reviews

Cherry curd is a luscious, tart, and sweet cherry-flavored fruit spread perfect for filling cakes, tarts, eclairs, or macarons. It’s also great drizzled over ice cream, waffles, pancakes, or added to parfaits for a burst of fresh cherry flavor.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 3.25 cups 1x
Category: Spread
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fruit Base

1 pound cherries (approximately 450g), fresh, frozen or canned (pitted)
A few tablespoons of water (for cooking cherries)
1/2 medium lemon (juiced)

Egg Mixture

2 large eggs
4 large egg yolks (about 60-70g)
3/8 cup white sugar (~80g)

Finishing

4 oz butter (~113g), chopped

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Instructions

Puree Cherries: Place the pitted cherries in a pot with a few tablespoons of water. Cook over low heat until the cherries release their juices, then increase to medium heat and bring the mixture to a boil. Use an immersion blender to puree the mixture, then strain it through a fine mesh sieve to remove skins and solids. You should have about three-fourths the original weight in cherry puree.
Squeeze Lemon: Juice half a medium lemon and set aside the juice.
Prep Eggs: In a heatproof bowl, whisk together the whole eggs, egg yolks, and white sugar until well combined and slightly thickened.
Cook Puree Mixture: Combine the cherry puree and lemon juice in a pot. Heat the mixture until it starts to bubble, then remove it from heat.
Temper Eggs: Slowly add the hot cherry mixture into the egg and sugar mixture a few tablespoons at a time, whisking constantly to prevent the eggs from curdling.
Cook: Return the combined mixture to the pot. Cook over low heat, stirring continuously until the mixture thickens into a custard-like consistency.
Add Butter: Remove the pot from heat and stir in the chopped butter until fully melted and incorporated, creating a smooth and glossy curd.
Taste Test: Adjust the flavor by adding more lemon juice for tartness or sugar for sweetness as needed.
Strain (Optional): For an ultra-smooth texture, strain the curd again through a fine sieve.
Cover: Place plastic wrap directly on the surface of the cherry curd to prevent a skin from forming.
Refrigerate: Allow the curd to cool to room temperature, then refrigerate it while covered until chilled and set.

Notes

Using fresh or frozen cherries will yield the best flavor, but canned cherries work as a convenient alternative.
Be patient when tempering the eggs to avoid curdling the mixture.
Covering the curd with plastic wrap directly on the surface prevents a thick skin from forming.
Cherry curd can be stored in the refrigerator for up to two weeks in an airtight container.
For a slightly different flavor, try adding a splash of vanilla extract once the curd is off the heat.