Cornelian Cherry Curd

Cornielian Cherries were a new discovery for me this year thanks to the growers at Carandale farm.  A cherry in the fall? Let me at it.   This is pretty far from the cherry you are familiar with. This one is about the size of an olive and the seed is about the same size as an olive pit.  So when it came time to come up with a recipe, I knew that pitting was not going to be something I was going to attempt.  Their texture is similar to a cranberry which reminded me of my cranberry curd recipe from a while back. The taste is definitely on the sour side with floral notes that are more pronounced after cooking. 

 If you are interested in learning about other uncommon fruits, check out this website for more information on the intriguing varieties that Dale Secher has been growing on his farm.  This plant will go on my to list to add to our landscape since it has such a lovely bloom and a slow growth habit which means less pruning.  

Cornelian Cherry Curd

Cornelian Cherry Curd

by Inspired by the Seasons

  • 1 pint of Cornelian cherries
  • 2/3 c water
  • 1/2 c packed brown sugar
  • 3 T butter
  • 3 large egg yolks

Place cherries and water in a medium saucepan and bring to a boil.  Reduce heat and simmer for 5 minutes or until cherries break their skin.  Transfer to a fine sieve and strain over a bowl. You will have about 1 c of liquid.

In a small bowl whisk egg yolks and slowly add the cherry juice, whisking continuously until it is all incorporated.  Return mixture to the saucepan and set burner at low heat, slowly add brown sugar and stir until dissolved.  Turn up the stove to medium and melt in the butter one tablespoon at a time while stirring constantly with a whisk until thickened about 5-7 minutes.  It should thickly coat the back of a spoon when it is done and will resemble the consistency of sour cream. Remove from heat and let cool to room temperature. Transfer to a glass container and store in refrigerator up to a week. Serve on toast or add to yogurt with granola as pictured below.

Cornelian Curd