Name: Cream Cheese Spread with Warm Cherry Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 8 oz. block cream cheese, room temperature; 2 c. dark cherries, pitted and chopped; 1 T. honey, preferably local; ½ t. dried rosemary (or 1½ t. fresh leaves, finely chopped); ¼ t. ground cumin; ½ t. ground cinnamon; ¼ t. salt; 1/3 c. water; ¼ c. pecans, roughly chopped; Optional: 1 t. fresh rosemary leaves, finely chopped

Is there anything better than indulging in a creamy cheese spread with a sweet and tangy cherry sauce on a cozy winter night? This recipe is perfect for foodies who love to indulge in rich and delicious flavors. The cream cheese spread is smooth and decadent, while the cherry sauce provides just the right amount of sweetness and tartness. Serve this dish at your next party, or enjoy it all to yourself on a cold night at home. You won’t be disappointed!

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Can I Use Canned Cherries?

Canned cherries are a last-ditch sort of fruit. Although most varieties are very sweet, some organic brands have less added sugar or are processed without syrup, making them ideal for our sauce. If they’re canned in syrup, either use the syrup rather than water and cut the sugar down by half, or rinse them before consuming.

Can This be Used as Cherry Pie Filling?

This Cherry Sauce is delicious as a cherry pie filling, with just a few changes. Simply double the recipe and add a tablespoon of cornstarch to thicken the sauce for a more solidified cherry pie filling.

We adore that the Cherry Sauce is a little acidic since it’s typically served over a sweet dessert. If you want to make your cherry pie filling sweeter, add more sugar.

What you need to make Cream Cheese Spread with Warm Cherry Sauce

8 oz. block cream cheese, room temperature
2 c. dark cherries, pitted and chopped
1 T. honey, preferably local
½ t. dried rosemary (or 1½ t. fresh leaves, finely chopped)
¼ t. ground cumin
½ t. ground cinnamon
¼ t. salt
1/3 c. water
¼ c. pecans, roughly chopped
Optional: 1 t. fresh rosemary leaves, finely chopped

Serve with rice crackers (or other gluten-free crackers).

How to make the recipe

Place a large, high-sided skillet over medium heat. Add cherries, honey, rosemary, cinnamon, salt, and water. Stir to combine.

Cook, stirring occasionally, until the liquid is reduced by one half and a thick sauce develops, approximately 8-10 minutes. Remove from heat and set aside.

Place the cream cheese on a serving platter and pour half the warm cherry sauce on top. Reserve the remaining sauce to top off the spread, as needed, or serve on the side. Top with chopped pecans and the finely chopped rosemary, if desired. Serve immediately with gluten-free crackers. Enjoy!

Storing the recipe

The sauce may be kept in the fridge for about three days if you have any leftovers of this delicious Cherry Sauce or need to prepare it ahead of time. Allow the sauce to cool completely to room temperature before refrigerating it in a glass mason jar or Tupperware container. This dish also freezes well and can be frozen for future use.

Recipe tips

Fresh or frozen cherries can be used for this recipe, but you’ll save time using frozen. Place frozen cherries in a large bowl and thaw at room temperature. Use the liquid in the bowl and reduce the amount of water to one-quarter cup.

Make it sugar free with your favorite alternative sweetener, or leave out the sugar entirely, cherries are pretty sweet on their own.

Spike it with a shot of brandy, Amaretto, or cherry liqueur.

Yield: 4 portions