I'd have to bet that its safe, but I'd definitely toss it. Especially with such a small batch. Alternatively you could likely send it out to a lab for testing (call your local college maybe even?)
my biggest question would be how available the cyanogenic glycosides would be to the wort, and how the fermentation process would reduce the availability of it? Generally to get something in liquid suspension out of a host plant you've got to meet some specific requirements, often changing PH, Temperature, and all sorts of things. This is obvious given our principal interest in beer. If you mash at 20C you're never going to make beer. I imagine extracting Cyanogenic Glycosides have some similar needs to be brought out of their natural, happy home inside the skin and into your wort, but without knowing those requirements its a guessing game, and I'd likely prefer not to bet my life on it.
"Processing operations such as fermentation, boiling/cooking, and drying, applied to process food‐containing cyanogenic glycosides have been reported to reduce cyanide content to acceptably safe levels" (https://www.intechopen.com/books/toxicology-new-aspects-to-this-scientific-conundrum/a-review-of-cyanogenic-glycosides-in-edible-plants)