Sweet & Spicy Pickled Cherries – Your Summer Must-Try

 

As a pickle enthusiast, I’m obsessed with all things tangy, briny, and bold – and these Sweet and Spicy Pickled Cherries are my new favorite! With cherry season peaking from May to August (and a bonus round in December), now’s the perfect time to turn juicy Bing cherries into a standout treat for your summer cheese boards, antipasto platters, or cocktail garnishes. Say goodbye to cornichons – these cherries steal the show! Quick to make, prep-ahead friendly, and storable in the fridge for up to a month, they’re a game-changer for summer picnics or festive holiday spreads.

Ready in under 15 minutes, these perfect for busy summer days.  They add flair to charcuterie, are delicious when paired with creamy cheeses — pair with brie or Gouda for a sweet-spicy kick, or you can use them garnish a cocktail — they give a G&T or Margarita an extra kick. Pack them in mason jars and tie a ribbon around the jar for a thoughtful, homemade present. You just may want to make a double batch. 

Pickled Cherries Recipe

Adapted from Epicurious

 ¾ c. distilled white vinegar

¾ c. water

2 T. granulated sugar 

2 T. brown sugar

2 t. whole black peppercorns

1 t. coriander seeds

1 cardamom pod

1 cinnamon stick

½ t. crushed red pepper flakes

1 lb. fresh Melissa's Bing cherries, stemmed and pitted

1 large sprig Melissa’s fresh rosemary

 In a medium stainless-steel saucepan, combine vinegar, water, sugars, peppercorns, coriander, cardamom, cinnamon, and red pepper flakes. Bring to a boil, stirring to dissolve sugars.  Lower heat to medium-low and simmer for 5 minutes.

 Strain liquid into a bowl, then return it to the pan. Add cherries and rosemary to the saucepan. Simmer until cherries are tender, about 3-5 minutes.

 Transfer cherries and rosemary to a 1-quart mason jar (or two smaller jars). Pour in enough pickling liquid to cover cherries.

 Cover and refrigerate. Store for up to 1 month. Strain before serving.

 Makes about 1 quart 

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Bourbon Cherry Brownies

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Knowing of my aunt’s love for chocolate-covered bourbon cherries that make their appearance at a local chocolatier every year around Christmas time, when I stumbled upon a recipe for bourbon cherry brownies, I had to make them. She was, after all, coming for lunch, and this would be the perfect dessert. As it turned out, life got in the way, and she didn’t make it for lunch. The cherries sat in the refrigerator, soaking in bourbon, for nearly a week before I remembered they were there, and boy were they good! The brownies that I eventually got around to making were equally good.

You don’t have to like bourbon in order to appreciate the wonderful depth of flavor and dense chocolate in this decadent dessert. Try them, and let me know what you think.

Bourbon Cherry Brownies

¾ c. bing cherries soaked in bourbon*
¾ c. flour
¾ t. baking powder
2 T. unsweetened cocoa powder
Pinch salt
¾ c. unsalted butter
¾ c. dark chocolate chips
2 large eggs
1 c. superfine sugar

Preheat oven to 350° F. Line an 8” x 8” baking pan with parchment paper. Spray bottom and sides with Baker’s Joy; set aside.

Drain and coarsely chop cherries, reserving liquid for later. Spread out onto plate lined with a double thickness of paper towels. Using another paper towel on top, pat to dry; set aside.

Sift together flour, baking powder, cocoa, and salt; set aside.

Melt butter and chocolate together in a microwave safe dish at 30-second intervals, stirring after each; set aside to cool.

While chocolate is cooling, beat the eggs and sugar together until smooth, pale yellow in color, and almost meringue-like, 1 to 2 minutes. Combine with cooled chocolate, and beat thoroughly, maintaining the meringue-like texture. With mixer set on low, beat in flour mixture to combine, 30 seconds.

Fold in drained cherries. Pour batter into prepared pan, spreading evenly. Bake for 35 to 45 minutes. Remove from oven and cool. When cool, refrigerate for one hour before slicing.

*Soak cherries in bourbon to cover for two days or up to a week.

Festive Fruit Salad

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The late Mr. O-P was New Jersey born and bred. In New Jersey, his friends and family referred to this as “fruit cup.” Here in the heartland, we call it “fruit salad.” Whatever way that you refer to it in your part of the world, this is my absolute favorite combination of fruits. It has no added sweeteners, is best when served one or two days after you make it (What could be more convenient than that?), and is always welcome. It contains a unique blend of fruits, both fresh and dried, as well as crunchy, toasted walnut halves.

 

This salad features something a little different in the pink pineapple. I like using pink pineapple because all of the colors blend so well. It’s not particularly easy to find, so feel free to substitute yellow for that little splash of sunshine. Serve it topped with flaked coconut, a sprig of fresh mint, or, if serving it after a meal, with a pungent wedge of Stilton on the side.

Festive Fruit Salad

1 Melissa’s Pinkglow pineapple, peeled, cored, and cubed
1 c. Melissa’s red Muscato grapes, cut in half
1 15-oz. can Bing cherries, drained
¼ c. golden raisins
1 c. walnut halves, toasted

Toss all ingredients together in a large bowl. Cover and refrigerate overnight, or up to three days. Serve topped with shredded coconut, mint leaves, or a dollop of whipped cream.

 

Bing Cherry Amaretto Preserves

Cherry season is one of my favorite times of the year because I absolutely LOVE cherries! I’d received a nice big bag of Bing cherries, courtesy of Melissa's Produce and, seriously, could have eaten the entire thing until I made myself sick, that's how much I love them. Instead, I started thinking about my grandmother, remembering her climbing up into the cherry tree that grew in her backyard, alongside an apple and peach. When I think back on those moments, it makes me realize, now more than it ever did back then, just how truly amazing she was. Not quite five feet tall, and rounder than she should have been, she would climb up into the cherry tree -- wearing a housedress no less -- gathering cherries in her apron to use in making preserves. Aha! I thought to myself, that's what I'll do; I'll make some cherry preserves.

My grandmother used to use an equal amount of fruit to sugar, but these cherries are so sweet that I thought that would be too much, so I cut back on the sugar. I also got to thinking about how cherries are often paired with almond flavoring, so in addition to a little hint of almond flavoring I decided to add a bigger hint of Amaretto Liqueur. Boy, is this good.

 Bing Cherry Amaretto Preserves

5 cups stemmed and pitted Bing cherries (I used Melissa's)
2 tablespoons fresh lemon juice
1 box of Sure Gel fruit pectin
4 cups sugar
1/4 teaspoon almond extract
1/4 cup Amaretto

If you plan on storing your preserves, have your jars warm and sterilized, and your boiling water canner ready.

Into a 6- to 8-quart saucepan, place cherries, lemon juice, and pectin. Stir together to combine. Bring mixture to a full rolling boil, i.e., a boil that doesn't stop bubbling when stirred, over high heat, stirring constantly. Stir in sugar and almond extract. Return to a full rolling boil, and boil exactly 1 minute stirring constantly. Remove from heat and stir in Amaretto. Skim off any foam that may have gathered on top with a metal spoon.

Ladle into prepared jars, wipe rims and threads, place lids on and screw them down tightly. If you plan on processing the preserves, be sure to do so for at least 10 minutes.

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Pickled Cherries

A couple of weeks ago, I shared a recipe for Roasted Red Pepper Spread. In the photo of this spread you may have noticed something that looked like grapes.  Nope.  Not grapes. Those tasty morsels were none other than pickled cherries. Not heard of pickled cherries, you say? Then you need to educate yourself immediately because these beat the pants off of grapes (unless you plan to pickle them as well). Sweet, spicy, and totally delicious, step aside cornichons, a new kid is in town. Simple to make, do-ahead, and able to be kept, refrigerated, for up to a month, you will dazzle with your next fruit and cheese tray, or antipasto platter.  Bing cherries are in season May through August, and again in December, so you still have time to try them for those big holiday parties.

Pickled Cherries

Adapted from epicurious.com

¾ cup distilled white vinegar

¾ cup water
2 Tablespoons granulated sugar

2 Tablespoons brown sugar
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds

1 cardamom pod

1 cinnamon stick
1/2 teaspoon crushed red pepper flakes
1 pound Melissa’s fresh Bing cherries, stemmed and pitted
1 large rosemary sprig

Bring first 9 ingredients to a boil in a medium stainless-steel saucepan, stirring to dissolve sugars. Reduce heat to medium-low, and simmer 5 minutes. Strain into a medium bowl, and return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1-quart mason jar (I used two smaller jars). Pour in enough pickling liquid to cover cherries. Cover and chill. Keep refrigerated. Strain before serving.

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Bourbon-Soaked Cherries

Cherries? I love 'em, but cherry season is all too brief to suit my liking. In order to preserve the season for as long as possible, I have “preserved” some cherries using Tasting Table's fabulous recipe for Bourbon-Soaked Cherries. Oh, my.  Step aside Cherries Jubilee! These luscious, flavorful, boozy cherries turn a scoop of ice cream into an elegant dessert.  You will never again feel at a loss when unwanted surprise guests knock at your door.  

Serving cocktails?  Toss one into a fruity drink. Even a glass of sparkling water can benefit from one of these. Have some extra time?  Pat them dry and dip them into melted chocolate for an over-the-top sweet surprise. Once prepared and stored in the fridge, there is nothing additional that you need to do but soak up the compliments and enjoy!

Bourbon-Soaked Cherries

Recipe from the Tasting Table Test kitchen

1 cup bourbon

⅔ cup sugar

¼ cup fresh orange juice

1 1-inch strip orange peel

1½ teaspoon vanilla extract

½ pound cherries, pitted

Combine the bourbon, sugar, orange juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking constantly until the sugar dissolves, about 5 minutes. Remove the pan from the heat and whisk in the vanilla extract.

Combine the bourbon mixture and the cherries in a 15-ounce sterilized container and seal. Allow the contents to cool to room temperature before transferring to the refrigerator. Chill for at least three days before using. The cherries will keep for up to 1 month.

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Foodie Friday

Individual Bing Cherry-Lemon Cakes

 I am in love with Weck jars. A German production since1900, these easy-to-fill, rust free jars (the glass lids mean no caps and rings), have been delighting home canners for more than a century. But while they are great for canning, they are also the perfect size for small, layered salads, mini parfaits, puddings, custards, layered dips, and...for baking darling little cakes like these. One look at this recipe on the Williams-Sonoma website, and there was no doubt that these cakes were in my future. 

I knew that, lover of lemon that I am, I would double the amount of zest.  Being a cherry lover I also knew that my cakes would have a Bing Cherry sauce rather than blueberry. After all, it is Bing Cherry season, time to enjoy them to their fullest, and make as many different recipes as possible.  Plus, my version allows for a chocolate-covered cherry on top, making them irresistible!

Considering that I'd made the sauce a couple of days ahead (You can find the recipe here.), putting these together was a breeze. They bake up perfectly and, if you need to take these to a picnic or pot luck, all you have to do is snap on the glass jar lid, and you're good to go. I topped mine with tiny scoops of vanilla ice cream (I used a 2 tablespoon cookie scoop to do this.) and a cherry.

Here is the original recipe from the kitchens of Williams-Sonoma.  Try their version, and then try mine with cherries. Let me know what you think.  Either way, I'm sure that you'll love them.

Individual Blueberry-Lemon Cakes

Ingredients:

2 cups blueberries

1/4 cup plus 6 Tbs. sugar

1/3 cup water

1 tsp. cornstarch

3/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 egg

1/4 cup buttermilk

5 Tbs. unsalted butter, melted and cooled slightly

1/2 tsp. finely grated lemon zest

2 Tbs. fresh lemon juice

Directions:

Preheat a Breville Smart convection oven to 375°F convection. Grease the insides of six 5.4-oz. Weck mini mold jars. Line the oven’s baking tray with parchment paper.

In a small saucepan over medium heat, combine the blueberries and the 1/4 cup sugar and cook, stirring until the sugar is mostly dissolved, 3 to 4 minutes. In a small bowl, whisk together the water and cornstarch and stir into the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove from the heat.

In a bowl, whisk together the flour, baking powder, salt and the 6 Tbs. sugar.

In a large bowl, whisk together the egg, buttermilk, butter, lemon zest and lemon juice. Add the flour mixture, whisking until the batter is just combined.

Spoon 1 Tbs. blueberry mixture into the bottom of each jar. Top each with 1/4 cup batter and then 1 Tbs. blueberry mixture. Place the jars on the prepared baking tray and transfer to the oven. Bake until the tops are lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 20 minutes. Let the cakes cool completely in the jars before serving. Serves 6.

These are the jars that I used, click the image to go to the site:

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Fresh Bing Cherry Sauce

My mother used to make a delicious Bing cherry sauce that she served at Christmas brunch atop her incredible cheese blintzes. I don't know how she did it, and she wasn't talking. It's not that she had intended to keep the recipe a secret; it was more that there was no recipe. She often cooked like her mother, my grandmother, did. A little of this, a handful of that, a pinch of seasoning, all mixed together until it “looked right.” This was one of those recipes. But it's Bing cherry season and all of those fresh, delicious cherries were calling my name, so I decided to give it a try. You know what?  I did it. You know what else?  I think mine is just a little bit better. This sauce is going to be a component in tomorrow's dessert, but it is also excellent on top of ice cream, with a nice slice of ham, dolloped on top of a chicken cutlet, or drizzled over the aforementioned blintzes. Whatever you do, make this sauce!

Fresh Bing Cherry Sauce

3 heaping cups of Melissa’s fresh Bing cherries, pitted

1/3 cup granulated sugar (more to taste)

2-1/2 teaspoons cornstarch

2 tablespoons water

1 tablespoon Meyer Lemon juice

Few gratings of fresh nutmeg

Place cherries and sugar in a medium size saucepan and cook over medium high heat, stirring occasionally. As the cherries release their juices, break them up a bit with the back of your spoon.  Meanwhile, combine cornstarch, water, and lemon juice in a small bowl; set aside. When mixture comes to a boil, add the cornstarch mixture all at once, stirring constantly. Bring mixture back to a low boil and simmer for one more minute. Remove from heat and grate a small amount of nutmeg right into the pan. Stir again to incorporate. Cool. Store in refrigerator until ready to use.

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