Who knew that humble canned cherries could unlock such culinary magic? From quick weeknight desserts to impressive seasonal dishes, these vibrant gems are your secret weapon for adding sweet-tart flavor to any meal. Get ready to discover 34 delightful recipes that will transform your pantry staple into unforgettable creations—let’s dive in and start cooking!
Cherry Almond Muffins
Perfectly balancing tart and sweet, these cherry almond muffins offer a delightful twist on a classic breakfast treat, with juicy cherries and nutty almond flavor creating an irresistible harmony. Their tender crumb and golden tops make them ideal for cozy mornings or elegant brunches alike.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 2 large eggs, preferably at room temperature for better emulsion
– 1 cup whole milk
– ½ cup unsalted butter, melted and slightly cooled
– 1 tsp almond extract (pure extract makes all the difference)
– 1 cup fresh or frozen cherries, pitted and halved
– ½ cup sliced almonds, plus extra for topping
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork.
4. Add the milk, melted butter, and almond extract to the eggs, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix to avoid tough muffins.
6. Gently fold in the cherries and sliced almonds until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Sprinkle additional sliced almonds on top of each muffin for extra crunch and visual appeal.
9. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Fresh from the oven, these muffins boast a moist, tender crumb with bursts of juicy cherry and a subtle almond aroma. For an indulgent twist, serve them warm with a dollop of whipped cream or alongside a cup of Earl Grey tea to complement their delicate flavors.
Sweet Cherry Clafoutis
Luscious and rustic, this sweet cherry clafoutis captures the essence of summer in a tender, custard-like dessert that’s both elegant and effortlessly simple. With juicy cherries nestled in a delicate batter, it’s a timeless French classic that feels right at home on any American table. Perfect for brunch or a light dessert, it’s a dish that celebrates seasonal fruit with minimal fuss.
Ingredients
– 1 cup fresh sweet cherries, pitted (I love using Bing cherries for their deep flavor)
– 3 large eggs, at room temperature for a smoother batter
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 cup whole milk (I prefer whole for its richness)
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 tablespoons unsalted butter, melted and slightly cooled
– Powdered sugar for dusting (my go-to for a pretty finish)
Instructions
1. Preheat your oven to 350°F and generously butter a 9-inch pie dish or cast-iron skillet.
2. Pit the cherries and arrange them in a single layer at the bottom of the prepared dish.
3. In a medium bowl, whisk the room temperature eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.
4. Gradually sift in the flour and salt, whisking continuously to avoid lumps.
5. Slowly pour in the whole milk and vanilla extract, whisking until the batter is smooth and homogenous.
6. Stir in the melted butter until fully incorporated into the batter.
7. Pour the batter evenly over the cherries in the dish.
8. Bake in the preheated oven for 35-40 minutes, or until the clafoutis is puffed, golden brown, and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes to set.
10. Dust generously with powdered sugar just before serving.
Velvety and comforting, this clafoutis boasts a soft, custardy interior with bursts of sweet cherry goodness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist, or enjoy it at room temperature as a simple, satisfying treat.
Cherry Chocolate Biscotti
Beneath the crisp autumn sky, nothing complements a warm beverage quite like these elegant cherry chocolate biscotti—twice-baked to perfection, they offer a delightful crunch with bursts of fruity sweetness and rich cocoa notes. Crafted with care, this recipe balances simplicity and sophistication, making it an ideal treat for cozy gatherings or a moment of personal indulgence. Each bite tells a story of contrasting textures and harmonious flavors, inviting you to savor the artistry of homemade baking.
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture that I find essential for biscotti
– 3/4 cup granulated sugar, which I always measure precisely for consistent sweetness
– 1/2 cup unsalted butter, softened to room temperature to ensure easy creaming
– 2 large eggs, at room temperature for better emulsion—a tip from my grandmother
– 1 tsp vanilla extract, pure and aromatic to enhance the depth of flavor
– 1 tsp baking powder, the leavening agent that gives these their lift
– 1/2 tsp salt, a pinch to balance the sweetness
– 3/4 cup dried cherries, plumped in warm water for 10 minutes and patted dry for juicier bites
– 1/2 cup semi-sweet chocolate chips, my favorite for a melty, not-too-sweet contrast
– 1 egg white, lightly beaten for a glossy finish on the logs before baking
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until fully combined, ensuring no lumps remain for an even texture.
3. In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar on medium speed for 2-3 minutes, until light and fluffy—this incorporates air for a tender biscotti.
4. Add the room temperature eggs one at a time to the butter mixture, beating well after each addition to emulsify the batter smoothly.
5. Mix in the vanilla extract until just incorporated, avoiding overmixing to keep the dough from becoming tough.
6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula on low speed until a soft dough forms, being careful not to overwork it.
7. Fold in the plumped dried cherries and semi-sweet chocolate chips gently until evenly distributed throughout the dough.
8. Divide the dough into two equal portions and shape each into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet.
9. Brush the tops of the logs lightly with the beaten egg white using a pastry brush for a shiny, golden crust after baking.
10. Bake in the preheated oven at 350°F for 25 minutes, until the logs are firm to the touch and lightly golden brown.
11. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes to set, reducing the risk of crumbling when slicing.
12. Reduce the oven temperature to 325°F for the second bake to achieve that classic crispness without burning.
13. Using a serrated knife, slice the cooled logs diagonally into 1/2-inch thick pieces, working gently to maintain clean edges.
14. Arrange the slices cut-side down on the baking sheet and bake at 325°F for 10 minutes, then flip each slice and bake for an additional 10 minutes until dry and crisp.
15. Remove from the oven and transfer the biscotti to a wire rack to cool completely, allowing them to harden to the perfect texture.
Just out of the oven, these biscotti boast a satisfying snap with a tender interior, where the tart cherries play off the smooth chocolate in every bite. Serve them alongside a robust espresso for a classic pairing, or crumble over vanilla ice cream for an inventive dessert twist—each option highlights their versatile, artisanal charm.
Spiced Cherry Preserves
Aromatic and deeply spiced, these cherry preserves capture the essence of late summer in a jar, with warm notes of cinnamon and clove elevating the fruit’s natural sweetness to something truly special. Perfect for spreading on morning toast or gifting to friends, this recipe transforms simple cherries into an elegant condiment that sings with flavor.
Ingredients
– 4 cups fresh sweet cherries, pitted (I find Bing cherries work beautifully here for their deep color and firm texture) – 2 cups granulated sugar (using organic sugar adds a lovely golden hue) – 1/4 cup fresh lemon juice (always freshly squeezed for the brightest flavor) – 1 cinnamon stick – 1/2 tsp whole cloves – 1/2 tsp unsalted butter (this little trick helps reduce foaming)
Instructions
1. Combine the pitted cherries, granulated sugar, and fresh lemon juice in a large, heavy-bottomed saucepan. 2. Let the mixture sit at room temperature for 30 minutes to allow the sugar to dissolve and the cherries to release their juices—this step ensures a smoother preserve. 3. Place the saucepan over medium heat and stir gently until the sugar is completely dissolved, about 5 minutes. 4. Add the cinnamon stick and whole cloves to the pan. 5. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring occasionally. 6. Continue boiling for exactly 15 minutes, stirring frequently to prevent sticking—a silicone spatula works best for scraping the bottom. 7. Remove the pan from the heat and skim off any foam from the surface using a spoon. 8. Stir in the unsalted butter until melted and incorporated; this tip helps create a clearer, less foamy preserve. 9. Carefully remove and discard the cinnamon stick and whole cloves. 10. Ladle the hot preserves into sterilized jars, leaving 1/4 inch of headspace. 11. Process the jars in a boiling water bath for 10 minutes to seal properly, ensuring shelf stability. Just spooned over vanilla ice cream or swirled into yogurt, these preserves offer a luxurious texture with whole cherries suspended in a glossy, spiced syrup that balances tart and sweet perfectly.
Cherry Vanilla Upside-Down Cake
Fragrant and visually stunning, this cherry vanilla upside-down cake transforms humble ingredients into an elegant dessert. The combination of sweet cherries and warm vanilla creates a symphony of flavors that will impress at any gathering. Perfect for both casual weeknights and special occasions, this cake is as delightful to make as it is to serve.
Ingredients
– 1 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– ½ cup unsalted butter, softened (room temperature butter creams better)
– 2 large eggs (bring them to room temperature for optimal emulsion)
– 1 tsp pure vanilla extract (splurge on the good stuff—it makes all the difference)
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– 2 tsp baking powder (check the expiration date for maximum rise)
– ½ tsp salt (fine sea salt distributes evenly)
– ¾ cup whole milk (whole milk creates a richer crumb)
– 2 cups fresh cherries, pitted (frozen work too, but pat them dry thoroughly)
– ¼ cup brown sugar (for that caramelized bottom layer we all love)
– 2 tbsp additional butter for pan (salted butter adds a nice contrast)
Instructions
1. Preheat your oven to 350°F and position the rack in the center for even baking.
2. Generously grease a 9-inch round cake pan with the 2 tbsp of salted butter, making sure to coat all sides and corners.
3. Sprinkle the ¼ cup brown sugar evenly across the bottom of the prepared pan—this will create your caramel base.
4. Arrange the 2 cups of pitted cherries in a single, attractive layer over the brown sugar, stem-side down for presentation.
5. In a large mixing bowl, cream together the ½ cup softened unsalted butter and 1 cup granulated sugar for exactly 3 minutes until pale and fluffy.
6. Beat in the 2 room-temperature eggs one at a time, waiting until each is fully incorporated before adding the next.
7. Stir in the 1 tsp vanilla extract until just combined—overmixing at this stage can deflate your batter.
8. In a separate bowl, whisk together the 1½ cups flour, 2 tsp baking powder, and ½ tsp salt to ensure even distribution.
9. Alternately add the flour mixture and ¾ cup whole milk to the butter mixture, beginning and ending with flour, and mix until no dry streaks remain.
10. Gently spread the batter over the cherries in the pan, using an offset spatula to create an even layer without disturbing the fruit arrangement.
11. Bake for 40-45 minutes at 350°F until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
12. Cool the cake in the pan on a wire rack for exactly 15 minutes—this allows the caramel to set but not harden completely.
13. Carefully run a knife around the edges to loosen, then invert onto a serving plate while still warm.
Crafted to perfection, this cake boasts a moist, tender crumb that contrasts beautifully with the sticky cherry topping. The vanilla-infused batter provides a sophisticated backdrop to the tart-sweet fruit, creating layers of flavor in every bite. Serve it warm with a dollop of whipped cream or a scoop of vanilla bean ice cream to elevate this classic dessert into something truly extraordinary.
Cherry Pie Bars
Visions of summer orchards come to life in these cherry pie bars, where sweet-tart cherries nestle between buttery shortbread layers, creating a dessert that captures the essence of homemade pie with the convenience of bar form. Perfect for picnics or afternoon tea, they offer a delightful balance of fruit and crumble in every bite.
Ingredients
– 2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup unsalted butter, cold and cubed (using cold butter ensures a flaky crust)
– 1/2 cup granulated sugar (for just the right sweetness)
– 1/4 teaspoon salt (to enhance all the flavors)
– 2 cups pitted cherries, fresh or frozen (I adore the burst of juice from fresh ones)
– 1/2 cup cherry preserves (my secret for extra glossy filling)
– 1 tablespoon lemon juice (a squeeze brightens the cherries beautifully)
– 1 teaspoon vanilla extract (pure vanilla is my go-to for depth)
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.
2. In a large bowl, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and salt, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Tip: Work quickly to keep the butter cold, which helps create a tender, flaky base.
4. Reserve 1 cup of the crumb mixture for the topping and press the remaining mixture firmly into the bottom of the prepared pan to form an even layer.
5. Bake the crust in the preheated oven for 15 minutes, or until lightly golden around the edges.
6. While the crust bakes, in a medium bowl, toss the pitted cherries with cherry preserves, lemon juice, and vanilla extract until well coated.
7. Tip: If using frozen cherries, thaw and drain them first to avoid excess moisture that could make the bars soggy.
8. Spread the cherry mixture evenly over the baked crust, then sprinkle the reserved crumb mixture on top.
9. Bake for 30-35 minutes at 350°F, until the topping is golden brown and the filling is bubbly.
10. Tip: Allow the bars to cool completely in the pan on a wire rack for at least 1 hour before cutting to set properly.
11. Cut into squares and serve. What makes these bars irresistible is the contrast between the crisp, buttery crust and the juicy, vibrant cherry filling, with a hint of vanilla weaving through each layer. For a creative twist, top with a dollop of whipped cream or a drizzle of dark chocolate to elevate this classic treat.
Cherry Cheesecake Brownies
Vibrant swirls of ruby-red cherry compote dance through a rich, velvety cheesecake layer, all nestled atop a fudgy brownie base that promises pure indulgence. This elegant dessert combines the tangy sweetness of cherries with the creamy luxury of cheesecake and the deep chocolate satisfaction of brownies—a trio that never fails to impress at gatherings. Perfect for both casual weeknights and sophisticated dinner parties, these bars are as beautiful as they are delicious.
Ingredients
– 1 cup unsalted butter, melted (I find using high-quality butter like Kerrygold makes a noticeable difference in richness)
– 2 cups granulated sugar
– 4 large eggs, at room temperature for easier mixing and a smoother batter
– 1 tsp vanilla extract, pure for the best flavor
– 1 cup all-purpose flour, spooned and leveled to avoid dense brownies
– ¾ cup unsweetened cocoa powder, Dutch-processed for a deeper chocolate taste
– ½ tsp salt
– 8 oz cream cheese, softened to room temperature to prevent lumps in the swirl
– ½ cup sour cream, full-fat for creaminess
– ⅓ cup powdered sugar
– 1 cup cherry pie filling, homemade or high-quality store-bought for that burst of fruity flavor
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and smooth.
3. Add the room temperature eggs one at a time, whisking well after each addition to incorporate air and create a light texture.
4. Stir in the vanilla extract until evenly distributed throughout the mixture.
5. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to eliminate any lumps and ensure a uniform batter.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing, which can make the brownies tough.
7. Pour the brownie batter into the prepared pan and spread it into an even layer with a spatula.
8. In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
9. Add the sour cream and powdered sugar to the cream cheese, beating until well combined and fluffy.
10. Drop spoonfuls of the cream cheese mixture over the brownie batter, then use a knife or skewer to swirl it gently into the batter for a marbled effect.
11. Dollop the cherry pie filling over the top and swirl it lightly with the knife, being careful not to overmix to maintain distinct layers.
12. Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie part (avoiding the cheesecake swirl) comes out with a few moist crumbs.
13. Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours to set properly before slicing.
14. Once cooled, lift the brownies out using the parchment paper overhang and cut into squares with a sharp knife wiped clean between cuts for neat edges.
What makes these brownies truly special is the contrast between the fudgy, chocolatey base and the creamy, tangy cheesecake layer, all punctuated by the bright, fruity bursts of cherry. For an extra touch of elegance, serve them slightly chilled with a dusting of powdered sugar or a dollop of whipped cream, making each bite a perfect harmony of textures and flavors that will have everyone asking for the recipe.
Warm Cherry Cobbler
Vibrant and comforting, this warm cherry cobbler captures the essence of late summer with its juicy, tart-sweet filling and buttery, golden-brown topping. Perfect for cozy evenings or impromptu gatherings, it’s a dessert that feels both rustic and refined. I love how the aroma of baked cherries and cinnamon fills the kitchen, promising a treat that’s as delightful to make as it is to savor.
Ingredients
– 4 cups fresh or frozen pitted cherries (I find frozen work beautifully year-round and save time)
– 1 cup granulated sugar, divided (I use half for the filling and half for the topping to balance sweetness)
– 1 tablespoon cornstarch (this helps thicken the juicy filling without making it gummy)
– 1 cup all-purpose flour (I always sift mine for a lighter texture)
– 1 ½ teaspoons baking powder (make sure it’s fresh for the best rise)
– ½ teaspoon salt (a pinch enhances all the flavors)
– 1 cup whole milk, at room temperature (this blends more smoothly with the batter)
– ½ cup unsalted butter, melted and slightly cooled (I prefer unsalted to control the saltiness)
– 1 teaspoon vanilla extract (pure vanilla is my go-to for that warm, aromatic note)
– ½ teaspoon ground cinnamon (adds a cozy spice that complements the cherries)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish lightly with butter or non-stick spray.
2. In a medium bowl, combine the cherries, ½ cup of the granulated sugar, and cornstarch, tossing gently until the cherries are evenly coated.
3. Pour the cherry mixture into the prepared baking dish, spreading it into an even layer.
4. In a separate large bowl, whisk together the flour, remaining ½ cup of sugar, baking powder, salt, and cinnamon until well blended.
5. Tip: For a fluffier topping, avoid overmixing the dry ingredients—just whisk until no lumps remain.
6. Add the milk, melted butter, and vanilla extract to the dry ingredients, stirring with a spatula until just combined; a few lumps are okay to prevent a tough texture.
7. Dollop the batter evenly over the cherry mixture in the baking dish, using the back of a spoon to spread it gently without pressing down.
8. Tip: Leave some gaps in the topping to allow steam to escape, which helps the cherries bubble up beautifully.
9. Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
10. Tip: Check at the 30-minute mark—if the top is browning too quickly, loosely tent it with aluminum foil to prevent burning.
11. Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving to allow the filling to set.
Utterly irresistible when warm, this cobbler boasts a tender, cake-like topping that soaks up the syrupy cherry juices, creating a perfect contrast of textures. Serve it straight from the dish with a scoop of vanilla ice cream melting into the crevices, or enjoy it solo for a simple, heartwarming treat that highlights the fruit’s natural brilliance.
Cherry-Glazed Pork Tenderloin
Kindly imagine the perfect autumn evening: crisp air, golden light, and the irresistible aroma of cherry-glazed pork tenderloin wafting from your kitchen. This dish marries succulent, lean pork with a glossy, sweet-tart glaze that caramelizes beautifully, creating a centerpiece worthy of any gathering. It’s elegant yet approachable, promising to elevate your weeknight dinner or impress guests with minimal effort.
Ingredients
– 1 pork tenderloin (about 1 to 1.5 pounds) – I always pat it dry for a better sear.
– 1/2 cup cherry preserves – opt for a high-quality brand; the fruit chunks add lovely texture.
– 2 tablespoons balsamic vinegar – my secret for balancing sweetness with a tangy depth.
– 1 tablespoon olive oil – extra virgin is my go-to for its fruity notes.
– 1 teaspoon minced garlic – fresh is best here, as it infuses the glaze with aromatic warmth.
– 1/2 teaspoon dried thyme – or fresh if you have it, for an herby undertone.
– 1/4 teaspoon black pepper – freshly ground to enhance the savory elements.
– 1/4 teaspoon salt – I use fine sea salt for even distribution.
Instructions
1. Preheat your oven to 400°F to ensure it’s hot and ready for roasting.
2. In a small bowl, whisk together the cherry preserves, balsamic vinegar, minced garlic, dried thyme, black pepper, and salt until fully combined. Tip: Let the glaze sit for 5 minutes to allow the flavors to meld.
3. Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a golden crust.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the pork tenderloin on all sides for 2-3 minutes per side until browned. Tip: Avoid moving it too much to develop a good sear.
6. Brush half of the cherry glaze evenly over the seared pork tenderloin.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F on a meat thermometer. Tip: Check the temperature at the thickest part for accuracy.
8. Remove the skillet from the oven and brush the remaining glaze over the pork.
9. Let the pork rest for 5 minutes on a cutting board to allow the juices to redistribute.
10. Slice the pork into 1-inch thick medallions and serve immediately.
Velvety and tender, the pork slices reveal a juicy interior complemented by a sticky, caramelized glaze that bursts with cherry sweetness and a hint of balsamic acidity. Serve it over creamy mashed potatoes or alongside roasted vegetables for a complete meal that delights the senses with every bite.
Cherry Almond Scones
Fragrant and buttery, these cherry almond scones are the epitome of a cozy morning treat, with tart dried cherries and nutty almond flavor that pair perfectly with your favorite cup of coffee or tea. They come together quickly with simple ingredients, making them ideal for both leisurely weekends and impromptu brunch gatherings. Each bite offers a delightful contrast of tender crumb and juicy fruit, finished with a subtle crunch from sliced almonds.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep it chilled until the last moment)
– 1/2 cup dried cherries, roughly chopped
– 1/4 cup sliced almonds, plus extra for topping
– 2/3 cup heavy cream, cold (this ensures flakiness)
– 1 large egg, at room temperature for better emulsification
– 1 tsp almond extract (my secret for enhanced flavor)
– 1 tbsp turbinado sugar, for sprinkling
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Gently fold in the roughly chopped dried cherries and 1/4 cup of sliced almonds with a spatula to distribute evenly.
5. In a separate small bowl, whisk together the cold heavy cream, room temperature egg, and almond extract until smooth.
6. Pour the wet ingredients into the dry mixture, and stir with a fork just until a shaggy dough forms, being careful not to overmix to avoid tough scones.
7. Turn the dough out onto a lightly floured surface, and gently knead it 2-3 times to bring it together into a cohesive ball.
8. Pat the dough into a 7-inch circle about 1-inch thick, and use a sharp knife to cut it into 8 equal wedges.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
10. Brush the tops of the scones lightly with any remaining cream mixture, then sprinkle with turbinado sugar and additional sliced almonds for extra crunch.
11. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
12. Transfer the scones to a wire rack to cool for at least 10 minutes before serving.
Heavenly warm from the oven, these scones boast a tender, flaky interior studded with bursts of cherry sweetness and a subtle almond aroma. Their lightly crisp exterior gives way to a moist crumb that pairs wonderfully with a dollop of clotted cream or a drizzle of honey for an extra indulgent touch. Serve them alongside a pot of Earl Grey tea for a truly elegant breakfast or afternoon treat that feels both rustic and refined.
Cherry Lemon Ricotta Pancakes
Just imagine waking up to the delicate aroma of sweet cherries and bright lemon zest mingling with fluffy ricotta—these pancakes transform your morning into a culinary celebration. Joyfully light yet indulgent, they strike the perfect balance between tart and sweet, making any breakfast feel special. Each bite offers a tender, cloud-like texture that simply melts in your mouth.
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 2 tablespoons granulated sugar (a touch more if you have a sweet tooth)
– 1 teaspoon baking powder (fresh is key for that perfect rise)
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1 cup whole milk ricotta cheese (room temperature blends smoother)
– 2 large eggs (I prefer room temp for even mixing)
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– Zest of 1 lemon (freshly grated for the brightest flavor)
– 1/2 cup fresh cherries, pitted and chopped (frozen work too, just thaw and drain)
– Butter or oil for greasing the skillet
– Maple syrup for serving (warm it up for a cozy touch)
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
2. In a separate medium bowl, gently mix the ricotta, eggs, milk, melted butter, and vanilla extract until smooth, taking care not to overmix to keep the batter tender.
3. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain; a few lumps are fine to avoid tough pancakes.
4. Fold in the lemon zest and chopped cherries gently to distribute them evenly without crushing the fruit.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and lightly grease with butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through; adjust heat if browning too quickly.
8. Repeat with the remaining batter, greasing the skillet as needed between batches.
9. Serve immediately while warm, drizzled with maple syrup.
Keeping these pancakes warm in a low oven ensures they stay fluffy for everyone at the table. The ricotta lends a creamy richness that pairs beautifully with the burst of cherry and zesty lemon, creating a harmonious blend of flavors. For an extra touch, top with a dollop of whipped cream or a sprinkle of powdered sugar to elevate this breakfast into a true masterpiece.
Cherry Basil Chicken
Heralding the arrival of autumn’s bounty, this Cherry Basil Chicken marries the sweet-tart complexity of fresh cherries with the aromatic punch of basil, creating a dish that feels both rustic and refined. Perfect for transitioning from summer’s lightness to fall’s heartier fare, it brings a touch of elegance to any weeknight dinner or casual gathering. The interplay of flavors is simply unforgettable, making it a standout in your culinary repertoire.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to an even ½-inch thickness for uniform cooking
– 2 cups fresh sweet cherries, pitted and halved—I find Bing cherries work best for their deep flavor
– ¼ cup fresh basil leaves, thinly sliced (chiffonade), as nothing beats the fragrance of just-picked basil
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the cherries
– 2 tbsp balsamic vinegar, opting for a high-quality aged variety to add richness
– 2 cloves garlic, minced finely—fresh is essential here for that pungent kick
– ½ tsp kosher salt, which I prefer for its clean, less salty taste compared to table salt
– ¼ tsp black pepper, freshly ground to release its aromatic oils
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear, then season both sides evenly with the kosher salt and black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes, indicating it’s hot enough to prevent sticking.
3. Add the chicken breasts to the skillet and cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer for perfect doneness.
4. Tip: Avoid overcrowding the skillet; cook in batches if needed to maintain even browning and heat distribution.
5. Transfer the cooked chicken to a plate and tent loosely with foil to rest, allowing the juices to redistribute for tender meat.
6. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30–45 seconds until fragrant but not browned to prevent bitterness.
7. Add the pitted and halved cherries to the skillet, stirring occasionally, and cook for 3–4 minutes until they soften and release their juices.
8. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet to incorporate those flavorful fond into the sauce.
9. Tip: Let the sauce simmer for 1–2 minutes to slightly reduce and thicken, enhancing its depth and glossiness.
10. Return the chicken breasts to the skillet, spooning the cherry mixture over them, and heat through for 1–2 minutes to meld the flavors.
11. Remove from heat and stir in the thinly sliced fresh basil just before serving to preserve its bright color and aroma.
12. Tip: For an extra burst of freshness, garnish with additional basil leaves—this adds visual appeal and intensifies the herbal notes.
Just out of the skillet, the chicken boasts a succulent tenderness, while the cherries break down into a jammy, slightly tart sauce that clings beautifully to each bite. Serve it over a bed of creamy polenta or alongside roasted vegetables to let the sweet and savory elements shine, making every mouthful a delightful contrast of textures and flavors.
Cherry Oatmeal Cookies
Warm, comforting, and studded with jewel-like cherries, these oatmeal cookies are the perfect balance of chewy texture and fruity sweetness. They evoke memories of cozy autumn afternoons and holiday baking sessions, making them an irresistible treat for any occasion. With their rustic charm and sophisticated flavor profile, they’re sure to become a staple in your recipe collection.
Ingredients
– 1 cup old-fashioned rolled oats (I love the hearty texture they provide)
– ¾ cup all-purpose flour (sifted for a lighter cookie)
– ½ cup unsalted butter, softened to room temperature (this ensures easy creaming)
– ½ cup granulated sugar
– ½ cup packed light brown sugar (for that deep molasses note)
– 1 large egg, at room temperature (it blends more smoothly)
– 1 teaspoon pure vanilla extract (my go-to for rich flavor)
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¾ cup dried cherries, chopped (they add a tart contrast)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, and fine sea salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 2–3 minutes until light and fluffy.
4. Add the room temperature egg and pure vanilla extract to the butter mixture, and beat for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain; avoid overmixing to keep the cookies tender.
6. Fold in the chopped dried cherries with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly chewy with a slight crispness at the edges, these cookies offer a delightful contrast of sweet oatmeal and tangy cherries. Serve them warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an elegant dessert twist.
Cherry Sorbet with Lime
Delightfully refreshing and elegantly simple, this cherry sorbet with lime offers a vibrant burst of summer flavor that dances on the palate. The deep ruby hue of ripe cherries pairs exquisitely with the zesty brightness of fresh lime, creating a dessert that feels both sophisticated and effortlessly approachable. Perfect for warm evenings or as a palate cleanser between courses, this frozen treat celebrates the pure essence of seasonal fruit.
Ingredients
– 4 cups fresh sweet cherries, pitted (I find Bing cherries work beautifully for their deep color and balanced sweetness)
– 3/4 cup granulated sugar (I prefer organic cane sugar for its subtle caramel notes)
– 1/2 cup fresh lime juice (about 4-5 limes, always freshly squeezed for maximum brightness)
– 1/4 cup water
– Pinch of fine sea salt (a secret weapon that enhances all the flavors)
Instructions
1. Combine 4 cups pitted cherries, 3/4 cup granulated sugar, 1/4 cup water, and a pinch of fine sea salt in a medium saucepan.
2. Cook over medium heat, stirring frequently with a wooden spoon, until the sugar completely dissolves and the cherries release their juices, about 8-10 minutes.
3. Remove the saucepan from heat and carefully stir in 1/2 cup fresh lime juice.
4. Allow the mixture to cool to room temperature for 30 minutes, which helps the flavors meld beautifully.
5. Transfer the cooled cherry-lime mixture to a blender and puree until completely smooth, about 2 minutes.
6. Pour the pureed mixture through a fine-mesh strainer into a bowl to remove any pulp or skins, pressing with a spatula to extract all liquid.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or until thoroughly chilled to 40°F.
8. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency, about 25-30 minutes.
9. Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
Perfectly smooth with an intense cherry flavor that’s brightened by the lime’s citrusy punch, this sorbet melts luxuriously on the tongue. Serve it in chilled coupe glasses garnished with fresh mint, or for an elegant twist, layer it with prosecco for a stunning dessert cocktail.
Balsamic Cherry Bruschetta
Delightfully unexpected yet utterly sophisticated, this balsamic cherry bruschetta transforms humble ingredients into an elegant appetizer that marries sweet and savory notes with perfect harmony. The deep, complex flavor of aged balsamic vinegar elevates fresh cherries into something truly special, while creamy goat cheese provides a tangy counterpoint that makes each bite unforgettable.
Ingredients
– 1 French baguette, sliced into ½-inch thick pieces (I always look for one with a crisp crust and soft interior)
– 2 cups fresh cherries, pitted and roughly chopped (using a cherry pitter makes this task effortless)
– 3 tablespoons high-quality balsamic vinegar (the aged, syrupy kind creates the best glaze)
– 4 ounces soft goat cheese, at room temperature for easy spreading
– 2 tablespoons extra virgin olive oil (my favorite California olive oil adds fruity notes)
– 1 tablespoon honey (local wildflower honey brings subtle floral undertones)
– ¼ teaspoon flaky sea salt (Maldon salt provides the perfect crunch)
– Freshly ground black pepper to taste (I grind it directly over the finished bruschetta)
– 6 fresh basil leaves, thinly sliced (torn by hand just before serving preserves their aroma)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush both sides of each baguette slice lightly with 1 tablespoon of olive oil using a pastry brush.
4. Bake the bread slices for 8-10 minutes until golden brown and crisp around the edges.
5. Remove the toasted bread from the oven and let cool completely on a wire rack, which prevents sogginess.
6. While the bread cools, combine the chopped cherries, balsamic vinegar, and honey in a small saucepan.
7. Cook the cherry mixture over medium heat for 5-7 minutes, stirring frequently until the cherries soften and the liquid reduces to a syrupy consistency.
8. Remove the cherry mixture from heat and let cool to room temperature, about 15 minutes.
9. Spread approximately 1 teaspoon of room temperature goat cheese evenly onto each cooled baguette slice.
10. Spoon the cooled cherry mixture over the goat cheese, dividing it evenly among all slices.
11. Drizzle the remaining 1 tablespoon of olive oil over the assembled bruschetta.
12. Sprinkle with flaky sea salt and freshly ground black pepper to taste.
13. Garnish with thinly sliced fresh basil leaves just before serving.
Beautifully balanced between sweet and savory, the crisp bread provides a satisfying crunch against the lush, jammy cherries and creamy cheese. The balsamic reduction creates a glossy, sophisticated glaze that makes these perfect for entertaining, while the fresh basil adds a final burst of aroma that elevates the entire experience.
Cherry BBQ Sauce
Whisking together the sweet tang of summer cherries with the smoky depth of barbecue creates a sauce that elevates everything it touches. This cherry BBQ sauce is a versatile condiment that pairs beautifully with grilled meats, roasted vegetables, or even as a dipping sauce for crispy appetizers. Its rich, complex flavor profile makes it a standout addition to any cookout or weeknight meal.
Ingredients
– 2 cups fresh cherries, pitted and halved (I find Bing cherries work best for their deep sweetness)
– 1 cup ketchup (I always use organic for a cleaner tomato flavor)
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar, packed
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper (adjust to your heat preference)
– 1/4 cup water
Instructions
1. Combine the pitted cherries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, cayenne pepper, and water in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and let the sauce simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Carefully transfer the hot sauce to a blender and blend on high speed for 1 minute until completely smooth.
5. Return the blended sauce to the saucepan and simmer over low heat for an additional 10 minutes to thicken slightly.
6. Remove the saucepan from the heat and let the sauce cool to room temperature for about 30 minutes.
7. Pour the cooled sauce into an airtight glass jar and refrigerate for at least 2 hours before using.
Creating this sauce results in a velvety texture that clings perfectly to ribs or chicken. The flavor balances sweet cherry notes with a subtle smoky heat that develops beautifully overnight. Consider brushing it on grilled peaches or swirling it into cream cheese for an unexpected appetizer spread.
Cherry Ice Cream Sundae
Heavenly and indulgent, this cherry ice cream sundae transforms simple ingredients into an elegant dessert that celebrates summer’s finest flavors. Homemade cherry compote draped over premium vanilla ice cream creates a symphony of sweet-tart perfection that will impress any guest.
Ingredients
– 2 cups fresh sweet cherries, pitted (I find Bing cherries work beautifully for their deep color and sweetness)
– 1/4 cup granulated sugar (adjust slightly if your cherries are very sweet)
– 1 tablespoon fresh lemon juice (always fresh-squeezed for the brightest flavor)
– 1 pint high-quality vanilla ice cream (I prefer a rich, custard-style base that won’t melt too quickly)
– 1/2 cup heavy whipping cream, chilled (cold cream whips up much faster and holds peaks better)
– 2 tablespoons powdered sugar
– 1/2 teaspoon pure vanilla extract
– 1/4 cup chopped toasted almonds (toasting them first brings out their nutty aroma)
Instructions
1. Combine 2 cups pitted cherries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a medium saucepan.
2. Cook over medium heat for 8-10 minutes, stirring occasionally, until cherries release their juices and mixture thickens slightly.
3. Remove from heat and let compote cool completely to room temperature (about 30 minutes) to prevent melting the ice cream too quickly.
4. While compote cools, chill a mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.
5. Pour 1/2 cup chilled heavy cream into the cold bowl and beat on medium-high speed until soft peaks form.
6. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract, then continue beating until stiff peaks form.
7. Scoop 1 pint vanilla ice cream into serving bowls or glasses.
8. Spoon cooled cherry compote generously over the ice cream.
9. Top with whipped cream and sprinkle with 1/4 cup toasted almonds.
Divinely creamy and bursting with fruity flavor, this sundae offers a delightful contrast between the warm compote and cold ice cream. For an extra special presentation, layer the components in clear parfait glasses to showcase the beautiful red and white stripes, or serve immediately with crisp waffle cones on the side for dipping.
Cherry and Almond Granola
Yielded from the gentle marriage of sweet cherries and nutty almonds, this granola offers a symphony of textures and flavors that elevate any morning ritual. Perfectly crisp clusters with bursts of fruity sweetness make it an irresistible homemade treat, crafted to bring warmth and elegance to your breakfast table.
Ingredients
– 3 cups old-fashioned rolled oats (I always opt for thick-cut for better crunch)
– 1 cup raw almonds, roughly chopped (their earthy flavor is a must)
– 1/2 cup dried cherries, unsweetened if possible (I adore their tart contrast)
– 1/3 cup pure maple syrup (grade A for its rich depth)
– 1/4 cup coconut oil, melted (it lends a subtle tropical note)
– 1 teaspoon vanilla extract (my secret for aromatic warmth)
– 1/2 teaspoon ground cinnamon (a pinch more if you love spice)
– 1/4 teaspoon fine sea salt (to balance the sweetness perfectly)
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the rolled oats, chopped almonds, dried cherries, cinnamon, and sea salt, stirring gently to distribute evenly.
3. Tip: Toasting the almonds beforehand for 5 minutes at 325°F enhances their nutty aroma, but it’s optional if you’re short on time.
4. In a small saucepan over low heat, warm the maple syrup, melted coconut oil, and vanilla extract for 1-2 minutes until just combined and fluid, avoiding boiling to preserve flavors.
5. Pour the warm liquid mixture over the dry ingredients, using a spatula to fold and coat everything thoroughly until no dry spots remain.
6. Spread the mixture in an even layer on the prepared baking sheet, pressing down lightly with the spatula to encourage clustering.
7. Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
8. Tip: Watch closely near the end to prevent burning—the edges brown first, so rotate the pan if needed for even cooking.
9. Remove from the oven and let cool completely on the baking sheet for about 30 minutes; this step is crucial for achieving crisp clusters as it hardens the maple syrup coating.
10. Tip: For extra crunch, avoid stirring while cooling; break into pieces once fully cooled and store in an airtight container.
Delightfully crisp with a medley of chewy cherries and toasty almonds, this granola offers a satisfying crunch in every bite. Serve it layered over Greek yogurt with a drizzle of honey for a balanced breakfast, or enjoy it as a standalone snack with a cup of tea—its versatile elegance makes it a staple in any kitchen.
Conclusion
Zesty and versatile, these canned cherry recipes offer endless inspiration for easy, delicious meals and treats. We hope you try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for future cooking adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
