What to Cook with Cherries: Baking, Dumplings, Drinks and Preserves
Cherries and sweet cherries are good for more than eating by the handful. They turn into fragrant baking, juicy dumplings, cool drinks and aromatic winter preserves. Here is a roundup of tested recipes that use both fresh and frozen berries, from pies and Black Forest cake to cherry confiture and a five-minute jam.
Cherry baking
The most loved cherry pies, cakes and rolls.
Cherry Pie with Puff Pastry
A quick pie from ready-made pastry with a juicy filling. See the recipe.
Viennese Cherry Pie
A tender crumb pie with a cottage-cheese layer. See the recipe.
Cherry Clafoutis
A French dessert halfway between a flan and a pie. See the recipe.
Cherry Roll with Custard
A fragrant yeast bake for tea time. See the recipe.
Cherry Strudel
A crisp roll made with puff pastry. See the recipe.
Black Forest Cake
Chocolate sponge with cherries and whipped cream. See the recipe.
Monastery Hut Cake
A mounded sour-cream cake with cherry filling. See the recipe.
Cupcakes with Cherry Jam
Filled cupcakes with cream cheese frosting. See the recipe.
Brownies with Cherry and Chocolate
A dense chocolate dessert with berries. See the recipe.
Dumplings and cottage-cheese pancakes
Hearty and homestyle, with a juicy cherry filling.
Dumplings with Cherry in Milk
Soft milk dough packed with cherries. See the recipe.
Dumplings with Frozen Cherries
Made from frozen berries all year round. See the recipe.
Steamed Dumplings with Cherry
Tender, steamed, they hold their shape. See the recipe.
Lazy Dumplings with Cherries
A quick version with no shaping. See the recipe.
Cottage Cheese Pancakes with Cherry Sauce
Syrniki under a berry sauce. See the recipe.
Cherry drinks
Cool and fragrant, for every day and to put up.
Cherry Milkshake
A thick blender shake of cherries and milk. See the recipe.
Cherry Compote for Winter
Sealed without sterilization, simple to make. See the recipe.
Sweet Cherry Compote for Winter
A light, fragrant compote to put up. See the recipe.
Cherry jams and preserves for winter
So the short cherry season stays in your pantry until the cold.
Cherry Jam for Cake Fillings
Thick, holds its shape, for cakes and fillings. See the recipe.
Cherry with Gelatin
A jelly-like preserve, pitted. See the recipe.
Strawberry and Cherry Jam
A berry mix with a light tartness. See the recipe.
Cherry in Its Own Juice
No sugar, just berries and juice. See the recipe.
Cherry in Its Own Juice, Pitted
A natural preserve without pits. See the recipe.
Cherry Jam with Pits
Classic, with a rich aroma. See the recipe.
Pitted Sweet Cherry Jam
Clear syrup and whole berries. See the recipe.
Pitted Sweet Cherry Preserves
Whole pitted cherries in syrup. See the recipe.
Cherry Jam with Lemon
With a light citrus note. See the recipe.
Cherry Jam 'Five Minutes'
Minimal cooking, fresh-berry flavor. See the recipe.
Cherry Jam with Pits
An old recipe, especially fragrant. See the recipe.
Cherry for meat
Cherries can be savory too.
Cherry Sauce for Meat
A sweet-and-sour sauce for poultry and pork. See the recipe.
❓ Frequently asked questions
Can I cook with frozen cherries?
Yes. For dumplings, compotes, pies and jam frozen cherries work just as well as fresh, and you usually do not need to thaw them first.
How do I pit cherries without a tool?
A hairpin or a sturdy pin works, or a bottle: set the cherry on the neck and push the pit out with a small stick.
What can I use instead of cherries?
Sweet cherries or frozen cherries, and in baking a thick cherry jam will do, just reduce the sugar.
What can I make with cherries quickly?
A milkshake, cottage-cheese pancakes with cherry sauce, or a five-minute jam: about 10 to 20 minutes.
