10 Tasty Things to Do with Cherries

Cherries are probably one of those slightly overlooked fruits – they come in different types, all with that bright, shiny look to them.  And there’s tons of tasty things to do with cherries that makes them worth adding to your shopping list.  They are also a classic summer fruit, although you can get them most times of the year now thanks to global food shipping.  But if you like to eat seasonally, those summer cherries are perfect.

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Types of cherry

Cherries are known as a drupe – a stone fruit – because they have that stone in the centre of them.  There are lots of types of cherries, some of which are more edible than others.  Cherry blossom, the flowers that appear on the fruit before the tree, is one of the classic signs of spring.  Here are some of the most common types of cherry to be eaten around the world:

• Bing cherries – heart shaped, one of the first to ripen in summer, firm and juicy with a sweet flavour and vibrant aftertaste
• Black cherries – Black Cherries may seem like an unusual choice for picking, but they’re actually related to chokecherries and much sweeter. The darker skinned fruit turns from red into almost purple when ripe with flavor that will make you want some straight away!
• Chelan (black) cherries – appear around mid-June, they are round and sweet with a strong, sweet flavour and dark mahogany colour
• Rainier cherries – these are a US cherry that is yellow inside and out with a little red blush and are sweet with a touch of tartness
• Morello cherries – Morello cherries are tart, but they’re great for baking! More than just a side dish or toppings on your favorite ice cream treat – morellos can be found in pies and other sweet-and-sour recipes that will have you coming back again and again.
• Tulare cherries – these are sweet cherries with a dark red colour and a tangy aftertaste
• Lambert cherries – often used in cooking, they can be eaten raw but are best in dishes as they keep their texture
• Montmorency cherries – Montmorency cherries are a Michigan favorite, and for good reason. These light red fruits have an extremely tart flavor that makes them perfect as ingredients in baking recipes or can be enjoyed on their own with some sugar to balance things out!

What are Maraschino Cherries?

Maraschino cherries are often used as a garnish or decoration on cocktails and desserts. But what exactly are they? Maraschino cherries are actually not a type of cherry, but rather describe a method of preservation.

They were originally made by soaking sour mascara cherries in maraschino liqueur (distilled from the same cherries). Today, they’re made with several different varieties of sweet and sour cherries and are usually preserved in syrup instead of alcohol.

They taste more like candy than cherries, but they’re great for garnishing cocktails, like a brandy old-fashioned, and milkshakes, as well as baked goods and sweet desserts.

Health benefits of cherries

I’m always a fan of finding the health benefits of any food and with cherries, there are solid credentials for their health benefits.  Top of the list is the fact that they are a strong source of antioxidants and this helps with inflammatory conditions such as arthritis. 

They are also great for helping to lower blood sugar levels in diabetics due to the presence of anthocyanin, which also gives them their red colour.  Anthocyanins help to improve memory too.  Sour cherries have been shown to have cardiovascular health benefits while the dietary fibre in all cherries helps to offset the risk of some cancers and boost the body’s digestive system. 

Things to do with cherries

So now we know a few cherries, know why they are good for us, the next question is what kind of things can you do with cherries?  While they are definitely a sweet treat, there are also different things you can use them for that include more savoury dishes.

Spicy Cherry Chutney

Chutneys are ideal to use in sandwiches, paired with cream cheese or in phyllo pastry cups with ingredients like Brie cheese.  This recipe uses Bing cherries, but you could experiment with other types to see how the taste changes.

Ingredients:

• 2 cups fresh Bing cherries, pitted and halved
• 2 T. fresh lemon juice
• ½ medium red onion, finely chopped
• 2 T. minced shallot
• 1 T. olive oil     
• 2” fresh ginger, peeled and minced
• 1 t. ground nutmeg
• 1 t. cinnamon
• 1 t. ground cloves
• 1 t. allspice
• ½ t. red cayenne pepper
• ½ cup apple cider vinegar
• 1 T. honey
• 1 t. salt
• 1 T. lemon zest

Directions

Add everything apart from the lemon zest to a saucepan and heat over a medium heat.  When it starts to boil, reduce to a low heat and cover.  Simmer for 25-30 minutes then remove the over and leave until the mixture thickens.

If you find there is too much liquid, bring it back to the boil then simmer again.  Remove from the heat and add the lemon zest then leave to cool.  Store in the fridge in an airtight container for up to a week.

Or try this slightly less spicy version:

Dark Cherry BBQ Sauce (Instant Pot)

It is ideal to prepare the sauce a few days before you want to add it to the meat as the flavours mature nicely.

Ingredients:

• 2 T. extra virgin olive oil
• 1 medium shallot, finely chopped
• 3-4 cloves fresh garlic, finely minced
• 2½ c. fresh or frozen dark cherries, pitted
• 1 10-oz. can diced tomatoes with green chilies, with liquid
• 3 T. apple cider vinegar
• 2 t. fresh ginger, finely minced
• 1½ t. ground cinnamon
• ½ t. smoked paprika
• 3 T. maple syrup
• 1 T. fresh rosemary, finely chopped
• 2 t. liquid smoke (optional)
• Sea salt and black pepper, to taste

Directions

Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.

Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste. 

Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.

Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days. 

Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced, and the sauce reaches the desired consistency.

Baked cherry recipes

One of the classic things to do with cherries is to put them into sweet, baked recipes.  So it would be terrible to talk about cherries and not include some recipes!

Chocolate Cherry Brownies

This recipe is Paleo-friendly if that’s your thing and you can use either fresh or frozen cherries.  If you go for the frozen option, let them come to room temperature before using them and collect up the juice to add to the mixture – just add a few minutes cooking time to account.

Prep time: 10 minutes  Cook time: 25-30 minutes  Serves: 9

Ingredients:

• 4 large eggs
• 2 T. + ¼ c. coconut oil, melted
• ½ c. honey, preferably local
• ¼ c. almond milk, unsweetened
• 1 t. pure vanilla extract
• ½ c. coconut flour
• ¼ c. cocoa powder
• ½ t. baking soda
• ½ t. salt
• 1 c. chopped, pitted cherries

Directions

Place top oven rack in centre position and preheat oven to 350°F. Grease an 8×8-inch brownie pan with 2 tablespoons melted coconut oil and set aside.

In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.

In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients.

Add the chopped, pitted cherries and any juices (if using frozen cherries) and fold until combined. Transfer the batter to the prepared pan and place in the preheated oven to bake until the brownies are set, and a toothpick inserted into the middle comes out clean, approximately 25-30 minutes. (Cooking time will vary by oven. Check after 20 minutes and adjust cooking time accordingly).

Remove from oven and cool to room temperature before slicing into squares and serving. Enjoy!

Cherry Scones

Cherry scones are a favourite of Robert’s and are perfect served with clotted cream and either cherry or strawberry jam (and if you don’t know what clotted cream is, look up Devon scones!!)

Ingredients:

• 450g self-raising flour
• 1 tsp bicarbonate of soda
• 100g cold butter, diced
• 2 tbsp caster sugar
• 284ml pot buttermilk
• 2 tbsp milk
• 2 tsp vanilla extract
• 100g glacé cherry, chopped

Directions

Heat the oven to 220C.  Put the butter, flour, ½ tsp salt an bicarb into a bowl and rub with your fingertips to combine into a mixture that looks like breadcrumbs then adds the sugar.

Add the buttermilk, a little milk, vanilla and cherries then mix together into a soft dough.  Press onto a floured board and roll out to about 3cm thick.  Cut into circles around 5cm in diameter.

Put on a lightly floured baking sheet, brush with the rest of the milk and cook for 12-15 minutes until golden.  Serve with cream and jam.

Brie and Dark Cherry Bites

These are perfect for a party at any time of the year and you can easily pick up frozen phyllo pastry cups at the supermarket – or make your own if you like!  This recipe will make around 30 little cups.

Ingredients:

• 8 oz. Brie, rind removed and cut into 30 small cubes
• 6 oz. frozen dark cherries, thawed and cut into small pieces, reserve juice
• 3 T. real maple syrup
• 30 frozen phyllo cups

Directions

Heat the oven to 350 degrees.  Line a baking tray with greaseproof (parchment) paper and place the cups on it.  Add a Brie cube to each and add a similar amount of chopped cherries then drizzle a little of the juice over them.  Then drizzle a little maple syrup and put them in the oven for 7-9 minutes or until the cheese is melted.  Be careful not to overcook or the pastry will burn!

Cherry drinks

As well as sweet treats and sauces, cherries are also great in a range of different drinks.  It even has its own alcoholic versions such as cherry brandy, maraschino and Kirsch.

Dark Cherry Fizz

This is a tasty mocktail that can also be spruced up with Gin to make it into a proper cocktail.

Ingredients:

• 2 c. dark cherries, pitted (fresh or frozen)
• 2 T. honey
• 1 c. water
• ¼ c. fresh lime juice
• 1 c. fresh mint leaves, washed, patted dry, and torn
• 2 c. club soda

Optional Adults-Only Version: Add 1 oz. gin per serving

Directions

Combine dark cherries, honey, and water in a small saucepan and place over medium heat. Cook, stirring frequently, for 4-5 minutes or until the mixture is warmed through and bubbly and the cherries release their juices.

Remove from heat and transfer the dark cherry mixture to a blender or food processor and blend until smooth. Pour into a pitcher and let cool at room temperature for 10-15 minutes.

Add lime juice and mint leaves and stir to combine. Place in the refrigerator until ready to serve.

To serve, fill four serving glasses with ice and add ¼ cup dark cherry mixture, ½ cup club soda, and one ounce gin, if using, to each glass. Stir gently to combine and serve immediately.

Dark Cherry Smoothie

Because of all that antioxidant goodness, cherries are an ideal ingredient in a smoothie and their natural sweetness works with other, less tasty ingredients.  But for a simple cherry smoothie recipe, take a cup of frozen cherries (pitted), 1 banana cut into chunks and 1.5 cups of plain yoghurt or other dairy favourite.  Add to the blender and combine then serve with fresh cherries to decorate.

Bakewell shots

This mini-drink is perfect for a summer party (or any other time of the year really).  To make it, you want to buy cherries in kirsch (the cherry liqueur) or you could soak some fresh cherries in the alcohol for a day or two before making it.

Take six shot classes and drop a cherry in the bottom with a little kirsch. Take a cocktail shaker and add 100ml cloudy apple juice, ½ lemon juice, 100ml vodka, 50ml amaretto and 1 egg white with ice – or you can use a blender.  Mix until frothy and cold then add to the shot glasses.

Cherry mint julep

This classic twist on the Mint Julep uses Bing cherries or you can try another type if you want to.  Add 4 cherries and 6 mint leaves to a mixing glass and gently muddle.  Add ice to the glass then pour 3 ounces of bourbon and 1 tbsp of sugar syrup.  Garnish with a mint sprig or a cherry and a straw.