Cherry Curd - Try something different
Cherry Curd -Try this wonderful tasty easy recipe. Cherries are plentiful here in Spain during May to September and this is a great use for them and makes a lovely change from the traditional Lemon Curd.
300 g cherries
1 tbsp water
1 tbsp cherry brandy (optional)
200 g sugar
100 g unsalted butter
pinch of salt
Stone/pit the cherries either with a pitter If you don't have a cherry pitter, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry.
Heat the cherries with the water and cook until soft. Using a blender, blitz them until you have a smooth consistency.
Heat a small pan of water with a bowl placed on top (the water must not touch the base of the bowl).
Pour in the cherry pulp and add the sugar, brandy (if using) and pinch of salt. Stir until the sugar has dissolved.
In a separate bowl whisk the eggs and then pour them into the cherry mixture and continue to stir.
Cut 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.
Store cherry curd in the fridge in sealed jars for up to 2 months, once opened it should be used up within 2 weeks
Sterilise jars in the oven
Stand the jars upright on a baking sheet lined with kitchen roll and put them into a cold oven. Set the temperature to 110C/225F/Gas 1/4 and bake for 30 minutes.
Do this just before you want to use them and allow to cool just slightly before filling with jam etc.
Sterilise jars in a water bath
Line the base of a big pot with a tea towel and stand the jars upright on it, now fill the pot with water to cover the jars. Bring the pot of water up to a boil and let it boil for 10 minutes. Carefully remove the jars and stand them upside-down on a clean tea towel to drain. Set them the right way up and fill while still warm. Make sure you do the lids as well.
Use the microwave
Half fill your clean jars with water and heat on full power until you can see the water has boiled and bubbled for 1 minute. Carefully remove the jars from the microwave and swish the water around the jar before draining and allowing to dry.
Sterilise jars in a dishwasher
Load up the machine with your jars, bottles and lids and let the machine do its work on the hottest setting.
How to use your Cherry Curd
On toast for breakfast or with croissants too
Stirred into Greek yogurt or swirled through ice-cream
As a filling for sponge cakes or tarts
Slathered on a scone with cream on top
Stirred into cream cheese with sugar as a cake frosting
Freezing Cherry Curd
Spoon it into freezer proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.
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