22 Delightful Rainier Cherry Culinary Creations

Deliciously sweet with a gorgeous blush, Rainier cherries are summer’s golden treasure. These beauties shine in everything from refreshing salads to decadent desserts. Whether you’re a seasoned chef or a curious home cook, get ready to fall in love with these versatile gems. Let’s dive into 22 delightful ways to savor their unique flavor all season long!

Rainier Cherry and Ricotta Bruschetta

Just discovered this sweet-savory combo last summer at a farmer’s market. Juicy Rainier cherries meet creamy ricotta on crisp bread for the perfect appetizer. Everyone asks for the recipe after just one bite.

Ingredients

– 1 baguette, sliced ½-inch thick (I prefer day-old bread for better crunch)
– 2 cups fresh Rainier cherries, pitted and halved (look for the yellowest ones – they’re sweetest)
– 1 cup whole milk ricotta (drain any excess liquid first)
– 2 tbsp extra virgin olive oil (my go-to for quality flavor)
– 1 tbsp honey (local wildflower honey adds nice floral notes)
– ½ tsp flaky sea salt (Maldon salt provides perfect texture)
– Fresh basil leaves for garnish (torn by hand for better aroma)

Instructions

1. Preheat your oven to 375°F using the convection setting if available.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges turn golden brown and centers feel crisp.
5. Remove bread from oven and let cool completely on a wire rack.
6. While bread cools, combine ricotta and honey in a small bowl, stirring until smooth.
7. Spread 1 tablespoon of ricotta mixture evenly onto each cooled toast.
8. Top each toast with 4-5 cherry halves, arranging them in a single layer.
9. Drizzle remaining olive oil lightly over the cherry-topped bruschetta.
10. Sprinkle flaky sea salt evenly across all pieces.
11. Garnish each bruschetta with torn basil leaves just before serving.
12. Serve immediately on a wooden board for rustic presentation. Each bite delivers creamy ricotta against the crisp toast, while the cherries burst with sweet juice that balances the salty finish. Experiment with adding black pepper for a subtle kick, or try grilling the bread for smoky undertones.

Grilled Chicken with Rainier Cherry Salsa

Just when you think grilled chicken can’t get better, this cherry salsa changes everything. Juicy Rainier cherries bring sweet-tart balance to smoky chicken. Perfect for those late summer evenings when you want something impressive but effortless.

Ingredients

– 4 boneless, skinless chicken breasts (I always pound them to even thickness for consistent cooking)
– 2 cups fresh Rainier cherries, pitted and quartered (their golden blush makes the prettiest salsa)
– 1/4 cup finely diced red onion (soak in ice water for 5 minutes to tame the bite)
– 1 jalapeño, seeded and minced (keep those seeds if you like heat)
– 1/4 cup chopped fresh cilantro (flat-leaf parsley works if you’re cilantro-averse)
– 2 tbsp fresh lime juice (bottled just doesn’t have the same bright pop)
– 1 tbsp extra virgin olive oil (my go-to for both marinade and salsa)
– 1 tsp honey (balances the lime’s acidity perfectly)
– 1/2 tsp kosher salt (coarse grain distributes better than table salt)
– 1/4 tsp black pepper (freshly cracked makes all the difference)

Instructions

1. Preheat your grill to medium-high heat, about 450°F.
2. Pound chicken breasts to 1/2-inch uniform thickness using a meat mallet or rolling pin.
3. Brush chicken lightly with 1 teaspoon olive oil and season both sides with salt and pepper.
4. Grill chicken for 6-7 minutes until grill marks form and edges turn opaque.
5. Flip chicken and grill another 5-6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate and let rest 5 minutes—this keeps juices locked in.
7. While chicken rests, combine cherries, red onion, jalapeño, and cilantro in a medium bowl.
8. Whisk together remaining olive oil, lime juice, and honey in a small bowl until emulsified.
9. Pour dressing over cherry mixture and toss gently to coat—don’t overmix or cherries will bleed.
10. Spoon salsa generously over rested chicken breasts.

You’ll love how the cool, juicy salsa contrasts with the warm, smoky chicken. The cherries practically burst with each bite, while the jalapeño provides subtle heat. Try serving over cilantro-lime rice or alongside grilled corn for a complete summer meal.

Rainier Cherry Almond Tart

Years of summer baking have taught me that simple desserts often shine brightest. This Rainier cherry almond tart combines sweet fruit with nutty richness in perfect harmony. You’ll appreciate how straightforward it comes together.

Ingredients

– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup cold unsalted butter, cubed (keep it chilled until the last moment)
– 3 tbsp ice water (truly ice-cold makes the flakiest crust)
– 2 cups fresh Rainier cherries, pitted (their golden blush is worth the effort)
– ¾ cup granulated sugar (divided between crust and filling)
– 2 large eggs (room temperature blends smoother)
– 1 cup almond flour (my secret for tender texture)
– 1 tsp pure almond extract (the good stuff makes all the difference)
– ½ tsp fine sea salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. Combine 1½ cups all-purpose flour, ¼ cup sugar, and ½ tsp salt in a food processor.
3. Add ½ cup cold cubed butter and pulse until mixture resembles coarse crumbs.
4. Drizzle in 3 tbsp ice water while pulsing until dough just comes together.
5. Press dough evenly into the prepared tart pan and freeze for 15 minutes (this prevents shrinkage).
6. Blind bake the crust for 12 minutes at 375°F until lightly golden.
7. Whisk 2 large eggs with remaining ½ cup sugar until pale and thick.
8. Fold in 1 cup almond flour and 1 tsp almond extract until fully incorporated.
9. Arrange 2 cups pitted Rainier cherries in a single layer over the par-baked crust.
10. Pour the almond filling over the cherries, spreading evenly with a spatula.
11. Bake at 375°F for 30-35 minutes until the filling is set and golden brown.
12. Cool completely on a wire rack before slicing (patience gives cleaner cuts).

What emerges is a tart with contrasting textures—crisp crust against the creamy almond filling. The Rainier cherries maintain their delicate sweetness even after baking. Serve slightly warm with vanilla ice cream for that classic hot-cold contrast, or enjoy at room temperature to fully appreciate the almond-cherry harmony.

Rainier Cherry and Quinoa Salad

Here’s a bright, grain-based salad that comes together quickly for lunch or a light dinner. Rainier cherries add sweet pops against the nutty quinoa base, while fresh mint keeps everything feeling light. I make this year-round but love it most during cherry season.

Ingredients

– 1 cup quinoa, rinsed well (this removes the bitter coating)
– 2 cups Rainier cherries, pitted and halved (fresh ones are juicier than frozen)
– 1/4 cup sliced almonds, toasted (toasting brings out their nutty flavor)
– 1/4 cup crumbled feta cheese (I like the creamy texture of full-fat feta)
– 2 tbsp extra virgin olive oil (my go-to for dressings)
– 1 tbsp lemon juice, freshly squeezed (bottled just doesn’t taste the same)
– 1/4 cup fresh mint leaves, chopped (don’t substitute dried—it loses its brightness)
– 1/4 tsp salt (I use fine sea salt for even distribution)

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa with 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed.
4. Tip: Fluff quinoa with a fork after cooking to keep grains separate instead of mushy.
5. Spread cooked quinoa in a thin layer on a baking sheet to cool to room temperature, about 10 minutes.
6. While quinoa cools, pit and halve 2 cups Rainier cherries using a cherry pitter or small knife.
7. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3–4 minutes, shaking pan frequently until golden brown.
8. Tip: Watch almonds closely while toasting—they burn quickly once golden.
9. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl until emulsified.
10. Combine cooled quinoa, halved cherries, toasted almonds, 1/4 cup crumbled feta, and 1/4 cup chopped mint in a large bowl.
11. Pour dressing over salad and toss gently to coat all ingredients evenly.
12. Tip: Let salad sit for 5 minutes before serving to allow flavors to meld.

Serve this salad slightly chilled or at room temperature—the contrast between sweet cherries and salty feta is addictive. Try it alongside grilled chicken or stuffed into lettuce cups for a handheld meal. The quinoa stays pleasantly chewy while the cherries release just enough juice to keep each bite moist.

Glazed Rainier Cherry Pork Tenderloin

Kick off your weeknight dinner with this stunning sweet-savory combination that comes together surprisingly fast. Rainier cherries bring natural sweetness while pork tenderloin stays juicy and tender. This dish looks impressive but requires minimal hands-on time.

Ingredients

• 1 pork tenderloin (about 1.5 lbs) – I always pat mine dry for better browning
• 2 cups fresh Rainier cherries, pitted – frozen work fine too, just thaw first
• 1/4 cup balsamic vinegar – the good stuff makes a difference here
• 2 tbsp honey – local honey adds nice floral notes
• 1 tbsp olive oil – my go-to for high-heat searing
• 2 cloves garlic, minced – fresh only, the powdered stuff won’t do
• 1 tsp fresh thyme leaves – dried works in a pinch but fresh is better
• 1/2 tsp kosher salt – I prefer larger crystals for better seasoning
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F and position rack in center.
2. Pat pork tenderloin completely dry with paper towels – this ensures a proper sear.
3. Season all sides of pork with kosher salt and black pepper.
4. Heat olive oil in oven-safe skillet over medium-high heat until shimmering.
5. Sear pork on all sides until golden brown, about 2-3 minutes per side.
6. Transfer skillet to preheated oven and roast for 15-18 minutes until internal temperature reaches 145°F.
7. While pork roasts, combine pitted cherries, balsamic vinegar, honey, minced garlic, and thyme in small saucepan.
8. Simmer glaze over medium heat until cherries soften and liquid thickens slightly, about 8-10 minutes.
9. Remove pork from oven when thermometer reads 145°F and transfer to cutting board.
10. Let pork rest for exactly 5 minutes – don’t skip this or juices will escape.
11. Pour cherry glaze over rested pork or serve alongside for dipping.
12. Slice pork into 1-inch medallions against the grain for maximum tenderness.

When sliced, the pork reveals a perfect pink center surrounded by that gorgeous cherry glaze. The sweet-tart cherries complement the savory pork beautifully, while the balsamic adds subtle acidity that cuts through the richness. Serve over creamy polenta or with roasted potatoes to soak up every bit of the glossy sauce.

Rainier Cherry and Goat Cheese Crostini

Crisp baguette slices meet creamy goat cheese and sweet-tart Rainier cherries in this elegant appetizer. Perfect for entertaining or a quick gourmet snack, these crostini come together in minutes. The combination of tangy, sweet, and crunchy elements creates a sophisticated bite that always impresses.

Ingredients

– 1 French baguette, sliced into ½-inch thick pieces (I prefer day-old bread for better crisping)
– 8 oz fresh goat cheese, softened at room temperature for easier spreading
– 1 cup fresh Rainier cherries, pitted and halved (their golden blush makes the prettiest presentation)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp honey for drizzling
– ¼ cup fresh basil leaves, thinly sliced
– Freshly cracked black pepper to finish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange baguette slices in a single layer on the prepared baking sheet.
3. Brush both sides of each baguette slice lightly with olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges are golden brown and centers are crisp.
5. Remove crostini from oven and let cool for 2 minutes until warm but not hot.
6. Spread approximately 1 tablespoon of softened goat cheese evenly on each crostini.
7. Arrange 3-4 Rainier cherry halves on top of the goat cheese layer.
8. Drizzle honey lightly over the cherry-topped crostini using a spoon.
9. Sprinkle fresh basil evenly over all assembled crostini.
10. Finish with a generous crack of black pepper over each piece.

Rich textures play beautifully here—the crisp bread against creamy cheese and juicy cherries creates wonderful contrast. The honey drizzle enhances the cherries’ natural sweetness while the basil adds an herbal freshness. Serve these immediately while the bread retains its crunch, or arrange on a wooden board for stunning party presentation.

Summer Rainier Cherry Sangria

Tart Rainier cherries and crisp white wine make this summer sangria dangerously drinkable. This refreshing pitcher drink comes together in minutes but tastes like you spent all afternoon on it. Perfect for backyard gatherings or when you just need something cold and fruity.

Ingredients

– 1 bottle dry white wine (I prefer Sauvignon Blanc for its bright acidity)
– 2 cups fresh Rainier cherries, pitted (don’t skip pitting – cherry pits add bitterness)
– 1/4 cup brandy (a good quality brandy makes all the difference)
– 2 tbsp fresh lime juice (always fresh squeezed, never bottled)
– 1 tbsp simple syrup (adjust to your preferred sweetness level)
– 1 cup sparkling water (chilled – I like using lemon-lime flavored)
– Ice cubes (plenty for serving)

Instructions

1. Wash and pit all Rainier cherries using a cherry pitter or small knife.
2. Cut half of the pitted cherries in half lengthwise to release more juice.
3. Combine the halved and whole cherries in a large pitcher.
4. Pour the entire bottle of white wine over the cherries in the pitcher.
5. Add the brandy directly to the wine and cherry mixture.
6. Squeeze fresh limes to measure exactly 2 tablespoons of juice.
7. Stir in the lime juice and 1 tablespoon of simple syrup.
8. Cover the pitcher with plastic wrap and refrigerate for at least 2 hours to let flavors meld.
9. Remove the pitcher from refrigerator and add chilled sparkling water.
10. Fill serving glasses with ice cubes to the brim.
11. Ladle sangria into ice-filled glasses, making sure each serving gets plenty of cherries.

Ultimate summer refreshment with the perfect balance of sweet cherries and tangy citrus. The wine-soaked cherries become little boozy treats at the bottom of your glass. Serve this in mason jars with colorful paper straws for that perfect picnic vibe.

Rainier Cherry Compote with Vanilla Ice Cream

Fragrant Rainier cherries transform into a vibrant compote that pairs perfectly with creamy vanilla ice cream. This simple dessert comes together in minutes but tastes like you spent hours. The sweet-tart cherries create a beautiful contrast against the cold, rich ice cream.

Ingredients

– 2 cups fresh Rainier cherries, pitted (I always buy extra because I snack on them while prepping)
– 1/2 cup granulated sugar (I prefer slightly less sugar to let the cherry flavor shine)
– 1/4 cup water
– 1 tablespoon fresh lemon juice (bottled works in a pinch, but fresh makes a noticeable difference)
– 1/2 teaspoon vanilla extract (use the good stuff – it really comes through)
– 1 pint high-quality vanilla ice cream (I always splurge on premium brands for this recipe)

Instructions

1. Combine pitted cherries, sugar, and water in a medium saucepan.
2. Heat the mixture over medium heat until it reaches a gentle simmer, about 3-4 minutes.
3. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally with a wooden spoon.
4. Watch for the cherries to soften and release their juices while maintaining their shape.
5. Stir in lemon juice and continue cooking for 2 more minutes.
6. Remove the saucepan from heat and stir in vanilla extract immediately.
7. Let the compote cool for 15-20 minutes until warm but not hot.
8. Scoop vanilla ice cream into serving bowls while the compote cools.
9. Spoon the warm compote over the ice cream, allowing some to pool around the edges.

Keep the compote slightly warm for the best texture contrast – it should be thick enough to coat the back of a spoon but still pourable. The sweet cherry syrup soaks into the ice cream while maintaining bright fruit flavor. Try layering it with crushed shortbread cookies for a quick cherry crisp effect.

Rainier Cherry and Basil Flatbread

Dazzlingly simple yet sophisticated, this flatbread combines sweet cherries with aromatic basil. Rainier cherries bring natural sweetness that balances beautifully with savory elements. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 1 lb pizza dough (I always let mine rest at room temp for easier stretching)
– 1 cup Rainier cherries, pitted and halved (their golden blush makes the prettiest presentation)
– 1/2 cup fresh basil leaves (I tear rather than chop to prevent bruising)
– 4 oz fresh mozzarella, torn into chunks (the wetter fresh stuff creates perfect melt)
– 2 tbsp extra virgin olive oil (my go-to for both flavor and crisp crust)
– 1/4 cup balsamic glaze (the thick, syrupy kind that won’t make your crust soggy)
– 1/4 tsp flaky sea salt (I prefer Maldon for its delicate crunch)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
2. Stretch the pizza dough into a 12-inch oval on a floured surface.
3. Brush the entire surface with olive oil using a pastry brush.
4. Distribute mozzarella chunks evenly across the dough, leaving a 1-inch border.
5. Arrange cherry halves cut-side up across the flatbread.
6. Slide the flatbread onto the preheated stone and bake for 12-14 minutes.
7. Rotate the flatbread halfway through baking for even browning.
8. Remove from oven when crust is golden and cheese is bubbly with brown spots.
9. Immediately tear basil leaves and scatter over the hot flatbread.
10. Drizzle balsamic glaze in zigzag patterns across the surface.
11. Sprinkle flaky sea salt over the finished flatbread.

When you slice into this flatbread, you’ll get contrasting textures of crisp crust, juicy cherries, and stretchy cheese. The basil’s aroma intensifies when it hits the warm surface, creating an incredible fragrance. Serve it alongside a bitter greens salad to cut through the sweetness, or pair with chilled rosé for summer entertaining.

Rainier Cherry Clafoutis

Just when you think cherries can’t get better, Rainiers arrive. Their golden blush and honeyed sweetness transform this rustic French dessert. This clafoutis comes together faster than you can pit cherries.

Ingredients

• 1 lb fresh Rainier cherries, unpitted for maximum flavor—trust me on this
• 3 large eggs at room temperature, which helps create that perfect custardy texture
• 1/2 cup granulated sugar, plus extra for dusting the pan
• 1/2 cup all-purpose flour, spooned and leveled for accuracy
• 1 cup whole milk, the richness makes all the difference
• 1 tsp pure vanilla extract, my non-negotiable for depth
• 1/4 tsp fine sea salt, to balance the sweetness
• 2 tbsp unsalted butter, for greasing the baking dish

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Generously butter a 9-inch pie dish or cast-iron skillet, making sure to coat all surfaces.
3. Sprinkle 1 tablespoon of sugar over the buttered surface, tilting to coat evenly—this creates a delicate crust.
4. Arrange the unpitted Rainier cherries in a single layer across the bottom of the prepared dish.
5. In a medium bowl, whisk the room temperature eggs and remaining sugar until pale and slightly thickened, about 2 minutes.
6. Gradually add the flour while whisking constantly to prevent lumps from forming.
7. Pour in the milk slowly, continuing to whisk until the batter becomes smooth and homogeneous.
8. Stir in the vanilla extract and sea salt until fully incorporated.
9. Carefully pour the batter over the arranged cherries, ensuring even distribution.
10. Bake for 35-40 minutes until the clafoutis is puffed, golden brown, and set in the center when gently jiggled.
11. Transfer to a wire rack and let cool for at least 20 minutes—it will deflate slightly, which is normal.

A warm slice reveals tender cherries suspended in custard that’s neither too eggy nor too sweet. The almond-like flavor from the pits subtly perfumes each bite. Serve it slightly warm with a dusting of powdered sugar or alongside vanilla bean ice cream for contrast.

Spinach Salad with Rainier Cherry Vinaigrette

Just when you think you’ve tried every salad combination, this vibrant spinach number with cherry vinaigrette surprises. Juicy Rainier cherries create a dressing that’s both sweet and tangy. Fresh spinach provides the perfect base for this unexpected pairing.

Ingredients

– 6 cups fresh baby spinach (I always give it an extra rinse and spin dry)
– 1 cup Rainier cherries, pitted and halved (save a few whole ones for garnish)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tablespoons red wine vinegar
– 1 tablespoon honey (local wildflower honey adds nice complexity)
– 1/4 cup crumbled goat cheese (cold from the fridge crumbles better)
– 1/4 cup toasted walnuts (toast them while you prep everything else)
– 1/4 teaspoon sea salt (I prefer coarse for texture)
– 1/8 teaspoon black pepper, freshly ground

Instructions

1. Place spinach in a large salad bowl and set aside.
2. Pit and halve 1 cup of Rainier cherries, reserving 3 whole cherries for garnish.
3. Combine halved cherries, olive oil, red wine vinegar, honey, salt, and pepper in a blender.
4. Blend on high speed for 30 seconds until completely smooth and emulsified.
5. Toast walnuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant.
6. Pour 3/4 of the vinaigrette over the spinach and toss gently to coat evenly.
7. Crumble cold goat cheese directly over the dressed spinach.
8. Sprinkle toasted walnuts across the salad.
9. Drizzle remaining vinaigrette over the top for extra flavor.
10. Garnish with reserved whole cherries and serve immediately.
Notably creamy goat cheese balances the sweet-tart dressing while toasted walnuts add essential crunch. The vibrant pink vinaigrette makes this salad visually stunning for dinner parties. Serve it alongside grilled chicken or as a bright starter before rich main courses.

Rainier Cherry Roasted Duck

Searing duck breast creates that perfect crispy skin everyone craves. This recipe balances rich duck with sweet-tart Rainier cherries for a stunning main course that’s surprisingly straightforward to prepare.

Ingredients

– 2 duck breasts, skin scored in a crosshatch pattern (helps render fat evenly)
– 1 cup fresh Rainier cherries, pitted (I find frozen work fine too, just thaw first)
– 1/4 cup dry red wine like Pinot Noir (use something you’d actually drink)
– 2 tbsp honey
– 1 tbsp balsamic vinegar
– 3 cloves garlic, minced
– 1 tsp fresh thyme leaves (dried works in a pinch, but fresh is brighter)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground

Instructions

1. Pat duck breasts completely dry with paper towels and season skin side with salt and pepper.
2. Place duck skin-side down in a cold oven-safe skillet and turn heat to medium-low.
3. Cook for 12-15 minutes until skin is golden brown and crispy, spooning out excess fat as it renders.
4. Flip duck and cook flesh side for 2 minutes until lightly browned.
5. Transfer skillet to preheated 400°F oven and roast for 6-8 minutes until internal temperature reaches 135°F for medium-rare.
6. Remove duck from skillet and let rest on cutting board for 5 minutes.
7. Pour off all but 1 tablespoon of duck fat from the skillet.
8. Add minced garlic to skillet and cook over medium heat for 30 seconds until fragrant.
9. Add pitted cherries and cook for 2 minutes until they begin to soften.
10. Pour in red wine, scraping up any browned bits from the skillet bottom.
11. Stir in honey, balsamic vinegar, and fresh thyme.
12. Simmer sauce for 4-5 minutes until slightly thickened and cherries have broken down.
13. Slice rested duck breast against the grain into 1/2-inch thick pieces.
14. Arrange sliced duck on plates and spoon cherry sauce over top.
Velvety duck slices contrast beautifully with the glossy cherry sauce. The sweet-tart fruit cuts through the richness, making each bite perfectly balanced. Serve alongside roasted potatoes or creamy polenta to soak up every drop of that incredible sauce.

Chocolate Rainier Cherry Brownies

Lately, I’ve been craving that perfect brownie texture—fudgy center with crackly top. These chocolate Rainier cherry brownies deliver exactly that. The sweet-tart cherries cut through the rich chocolate beautifully.

Ingredients

– 1 cup unsalted butter (I prefer European-style for richer flavor)
– 1 ½ cups granulated sugar
– ¾ cup cocoa powder (Dutch-processed gives deeper color)
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1 tsp vanilla extract
– ½ cup all-purpose flour
– ¼ tsp salt
– 1 cup pitted Rainier cherries (fresh ones hold their shape better than frozen)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a medium saucepan over low heat.
3. Remove the saucepan from heat and whisk in 1 ½ cups granulated sugar until combined.
4. Add ¾ cup cocoa powder to the butter-sugar mixture and whisk until smooth.
5. Beat in 3 large eggs one at a time, waiting until each is fully incorporated.
6. Stir in 1 tsp vanilla extract until just combined.
7. Sift ½ cup all-purpose flour and ¼ tsp salt directly into the wet ingredients.
8. Fold the dry ingredients into the batter until no flour streaks remain.
9. Gently fold 1 cup pitted Rainier cherries into the brownie batter.
10. Pour the batter into your prepared baking pan and spread evenly.
11. Bake at 350°F for 25-30 minutes until the edges pull away from the pan.
12. Insert a toothpick into the center—it should come out with moist crumbs, not wet batter.
13. Cool the brownies completely in the pan on a wire rack for 2 hours.
14. Lift the brownies from the pan using parchment paper overhang.
15. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Most brownies benefit from proper cooling, and these are no exception—the fudgy texture sets perfectly when patient. The Rainier cherries create juicy pockets that contrast wonderfully with the dense chocolate base. Serve them slightly warmed with vanilla ice cream for an elevated dessert experience.

Rainier Cherry and Lemon Bars

Warm weather calls for bright, tangy desserts that balance sweet and tart perfectly. These Rainier cherry and lemon bars deliver exactly that with their buttery crust and vibrant filling. They’re the ideal summer treat that requires minimal effort for maximum flavor payoff.

Ingredients

– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup powdered sugar
– ¾ cup cold unsalted butter, cubed (keep it chilled until the last moment)
– 3 large eggs at room temperature (they incorporate better this way)
– 1 cup granulated sugar
– 2 tbsp all-purpose flour
– ½ cup fresh lemon juice (about 3 lemons – fresh squeezed makes all the difference)
– 1 tsp lemon zest
– 1 ½ cups pitted Rainier cherries, halved (their golden blush adds beautiful color)
– Powdered sugar for dusting (my finishing touch)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
2. Combine 1 ½ cups flour and ½ cup powdered sugar in a medium bowl.
3. Cut in the cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold for a flakier crust.
4. Press the crust mixture firmly into the prepared pan, creating an even layer about ¼ inch thick.
5. Bake the crust for 18-20 minutes until lightly golden around the edges.
6. While the crust bakes, whisk the eggs and granulated sugar together until pale and slightly thickened.
7. Add 2 tablespoons flour, lemon juice, and lemon zest, whisking until completely smooth.
8. Gently fold in the halved Rainier cherries, being careful not to break them.
9. Pour the filling over the hot crust immediately after removing it from the oven. Tip: The warm crust helps the filling set properly.
10. Return the pan to the oven and bake for 25-28 minutes until the center is set and doesn’t jiggle.
11. Cool completely in the pan on a wire rack for at least 2 hours. Tip: Don’t rush the cooling – this prevents a soggy bottom.
12. Lift the bars from the pan using the parchment overhang and dust with powdered sugar before cutting into squares.
Here’s what makes these bars special: the creamy lemon filling provides sharp contrast to the sweet, juicy cherries. Serve them slightly chilled for a refreshing texture, or pair with vanilla ice cream to balance the citrus tang. The buttery shortbread crust holds up beautifully against the vibrant fruit layer.

Savory Rainier Cherry Chutney

Earthy and sweet Rainier cherries transform into a savory condiment that elevates everything from grilled chicken to sharp cheddar. This chutney balances fruity sweetness with warm spices and a hint of heat. You’ll want to keep jars of this versatile condiment on hand year-round.

Ingredients

– 2 cups fresh Rainier cherries, pitted (I leave some whole for texture)
– 1 medium yellow onion, finely chopped (sweet onions work beautifully here)
– 1/2 cup apple cider vinegar (the good stuff makes a difference)
– 1/4 cup brown sugar, packed (dark brown adds deeper flavor)
– 1 tbsp fresh ginger, grated (never powdered for this recipe)
– 1 tsp mustard seeds
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1/4 tsp kosher salt

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring mixture to a gentle boil, stirring occasionally with a wooden spoon.
3. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Check consistency after 25 minutes – the chutney should coat the back of a spoon thickly.
5. Remove from heat and let cool completely in the pan, about 1 hour.
6. Transfer to clean jars while still slightly warm for easiest handling. Perfect chutney develops its flavor overnight, so resist tasting immediately. Store refrigerated for up to 2 weeks. Present this chutney with creamy brie on crackers for an instant appetizer. The texture remains chunky with bursts of cherry, while the flavors deepen beautifully over time. Try it alongside roasted pork or stirred into yogurt for a quick dip.

Rainier Cherry Smoothie Bowl

Grab your blender—this Rainier cherry smoothie bowl delivers sweet-tart flavor in minutes. Perfect for breakfast or a refreshing snack, it’s packed with vibrant color and natural sweetness. I make this weekly when cherries are in season.

Ingredients

– 1 cup frozen Rainier cherries (I keep a bag in the freezer year-round)
– 1 frozen banana, sliced (ripe bananas add natural sweetness)
– 1/2 cup plain Greek yogurt (I prefer full-fat for creaminess)
– 1/4 cup unsweetened almond milk (add more if needed for blending)
– 1 tbsp honey (local honey is my favorite here)
– 1/2 tsp vanilla extract
– Toppings: 2 tbsp granola, 1 tbsp sliced almonds, fresh mint leaves

Instructions

1. Add 1 cup frozen Rainier cherries, 1 sliced frozen banana, 1/2 cup Greek yogurt, 1/4 cup almond milk, 1 tbsp honey, and 1/2 tsp vanilla extract to a high-speed blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides once with a spatula if needed.
3. Pour the smoothie mixture into a bowl immediately—it should be thick enough to hold toppings without sinking.
4. Sprinkle 2 tbsp granola and 1 tbsp sliced almonds evenly over the surface.
5. Garnish with fresh mint leaves for a pop of color and freshness.
6. Serve immediately while cold and creamy.

Hearty yet refreshing, this bowl balances the tangy cherries with creamy yogurt and crunchy toppings. The texture stays thick enough to eat with a spoon, making it feel like a treat. Try drizzling with extra honey or adding coconut flakes for variation.

Rainier Cherry Bourbon Smash

Vibrant Rainier cherries meet smooth bourbon in this refreshing summer cocktail. Perfect for warm evenings or weekend gatherings. Simple to make yet impressive to serve.

Ingredients

– 1 cup fresh Rainier cherries, pitted (I like them slightly firm for better texture)
– 2 oz bourbon whiskey (I prefer Buffalo Trace for its smooth finish)
– 1 oz fresh lemon juice (always squeeze it fresh—bottled just doesn’t compare)
– 3/4 oz simple syrup (I make mine with a 1:1 sugar to water ratio)
– 4-5 fresh mint leaves (gently slap them to release the oils)
– Club soda to top (chilled works best)
– Ice cubes (I use large cubes that melt slower)

Instructions

1. Place pitted Rainier cherries and mint leaves in a cocktail shaker.
2. Muddle firmly for 15 seconds until cherries are crushed but not pulverized.
3. Add bourbon, fresh lemon juice, and simple syrup to the shaker.
4. Fill shaker with ice cubes until three-quarters full.
5. Shake vigorously for 12-15 seconds until the outside frosts over.
6. Strain mixture into a highball glass filled with fresh ice.
7. Top with 2-3 oz of chilled club soda.
8. Gently stir twice to combine without losing carbonation.
9. Garnish with a fresh cherry and mint sprig. Crunchy cherry texture balances the smooth bourbon beautifully. Serve over extra-large ice cubes to maintain dilution control, or try it frozen by blending with additional ice for a slushy variation.

Conclusion

Keen to explore the versatility of Rainier cherries? This collection offers 22 delightful recipes perfect for home cooks. From sweet treats to savory dishes, there’s something for every taste. Try your favorites and share your creations in the comments below! Don’t forget to pin this article on Pinterest to save these delicious ideas for later.