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Cherry Recipes
Recipes & Photos provided by the Cherry Marketing Institute

Recipes: Cherry Pie | Cherry Cobbler | Cherry Sauce | Cherry Delight

Some recipes to help add enjoyment to your outdoor picnics and barbeques.

A Midwest favorite that always gets rave reviews.

4 cups frozen unsweetened tart cherries 1 cup granulated sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract Pastry for 2-crust, 9-inch pie 2 tablespoons butter or margarine Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Makes 8 servings.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Great tasting dessert with less than 1 gram of fat per serving.

2 (21-ounce) cans cherry filling and topping
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup orange juice
1 tablespoon slivered almonds, coarsely chopped
1 tablespoon granulated sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

Combine cherry filling and almond extract in an ungreased 8x8x2-inch baking pan.

Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings.

For the topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until filling is bubbly and dumplings are brown.

Makes 8 servings.

This sauce is terrific with roasted or grilled meats or poultry.

This sauce is terrific with roasted or grilled meats or poultry.
1/3 cup cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel

Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook over medium heat until thickened. Add cherries, maple-flavored syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot. Serve over roast turkey, pork or ham.

Makes 1 1/2 cups.

Note: 1 (16-ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Colorful addition to potluck suppers.

1 (21-ounce) can cherry filling and topping
1 (16-ounce) container low-fat cottage cheese
1/2 cup slivered almonds
1/2 teaspoon almond extract, or to taste
1 cup frozen whipped topping, thawed
Fresh mint leaves

Combine cherry filling, cottage cheese, almonds and almond extract; mix well. Fold in whipped topping. Let chill until ready to serve. Garnish with mint leaves, if desired. Serve as a salad, dessert or snack.

Makes 6 servings.

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