34 Delicious Savory Cherry Recipes to Savor

Summer’s sweet cherries aren’t just for desserts! From quick weeknight dinners to impressive seasonal favorites, these savory cherry recipes will transform your cooking. Imagine juicy cherries adding a burst of flavor to everything from grilled meats to hearty salads. Ready to discover how this versatile fruit can elevate your meals? Let’s dive into these delicious ideas that will have you reaching for cherries all season long.

Cherry Balsamic Glazed Chicken

Need a dinner that slaps? This cherry balsamic glazed chicken delivers sweet, tangy flavor in under 30 minutes. Sear juicy chicken thighs, then simmer in a glossy reduction that clings to every bite.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1 cup pitted fresh cherries
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tsp minced garlic
  • 1/4 tsp red pepper flakes

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures a crisp sear.
2. Season both sides of chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and sear for 5 minutes without moving to form a golden-brown crust.
5. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate, keeping drippings in the skillet.
7. Add cherries, balsamic vinegar, honey, garlic, and red pepper flakes to the hot skillet.
8. Scrape up any browned bits from the pan bottom—this adds depth to the glaze.
9. Simmer the mixture over medium heat, stirring occasionally, until cherries soften and liquid thickens to a syrup consistency, about 6–8 minutes.
10. Return chicken to the skillet and spoon glaze over each piece, coating thoroughly.
11. Cook for 1 more minute to let the glaze adhere.

Just look at that glossy, ruby-red coating! The chicken stays juicy inside while the sticky-sweet glaze packs a tangy punch from the balsamic. Serve it over creamy polenta or chop it for next-level grain bowls—either way, you’re winning dinner.

Savory Cherry and Prosciutto Flatbread

Every bite of this flatbread delivers sweet cherries, salty prosciutto, and creamy cheese in perfect harmony. Elevate your pizza night with this gourmet twist that comes together in under 30 minutes. Trust us—your taste buds will thank you.

Ingredients

For the base:
– 1 pre-made pizza crust (12-inch)
– 2 tablespoons olive oil

For the toppings:
– 1 cup fresh cherries, pitted and halved
– 4 ounces thinly sliced prosciutto
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled goat cheese
– 1/4 cup fresh basil leaves
– 1 tablespoon balsamic glaze

Instructions

1. Preheat your oven to 425°F.
2. Place the pizza crust on a baking sheet.
3. Brush the entire surface with 2 tablespoons of olive oil using a pastry brush.
4. Sprinkle 1 cup of shredded mozzarella cheese evenly over the crust.
5. Arrange 1 cup of pitted and halved cherries across the cheese layer.
6. Tear 4 ounces of prosciutto into pieces and scatter over the cherries.
7. Dot the surface with 1/2 cup of crumbled goat cheese.
8. Bake at 425°F for 12-15 minutes until the crust is golden and cheese is bubbly.
9. Remove from oven and let rest for 2 minutes to set.
10. Drizzle 1 tablespoon of balsamic glaze in zigzag pattern over the flatbread.
11. Garnish with 1/4 cup of fresh basil leaves.
12. Slice into 8 pieces using a pizza cutter.

Zesty balsamic cuts through the rich prosciutto while juicy cherries burst with sweetness against the creamy cheeses. The crisp crust provides the perfect vehicle for these bold flavors—try serving alongside a bitter arugula salad to balance the richness. This flatbread transitions beautifully from casual dinner to impressive appetizer when cut into smaller squares.

Spicy Cherry Barbecue Pork Ribs

Let’s transform basic ribs into a sticky, spicy-sweet masterpiece. Grab those racks—this cherry barbecue glaze will make you the grill hero of the season.

Ingredients

• For the Ribs:
  • 2 racks pork baby back ribs (about 4 lbs total)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
• For the Sauce:
  • 1 cup cherry preserves
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 tsp crushed red pepper flakes
  • 1 tsp onion powder

Instructions

1. Preheat your oven to 275°F.
2. Pat the pork ribs completely dry with paper towels. Tip: Drying the surface helps the seasoning stick better.
3. Rub the olive oil evenly all over both sides of the ribs.
4. Sprinkle the salt, black pepper, garlic powder, and smoked paprika over both sides, pressing gently to adhere.
5. Place the ribs meat-side up on a large baking sheet lined with foil.
6. Tightly cover the baking sheet with another layer of foil, sealing the edges.
7. Bake the ribs at 275°F for 2.5 hours.
8. While the ribs bake, make the sauce: Combine the cherry preserves, ketchup, apple cider vinegar, soy sauce, brown sugar, Worcestershire sauce, red pepper flakes, and onion powder in a medium saucepan.
9. Bring the sauce to a simmer over medium heat, stirring frequently.
10. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
11. Remove the ribs from the oven and carefully uncover them. Tip: The foil will release very hot steam, so open it away from your face.
12. Brush a generous layer of the cherry barbecue sauce over the top of the ribs.
13. Increase the oven temperature to 400°F.
14. Return the uncovered, sauced ribs to the oven and bake for 15-20 minutes, until the sauce is sticky and caramelized. Tip: Watch closely at the end to prevent burning.
15. Remove the ribs from the oven and let them rest for 10 minutes before slicing.

Fall-apart tender meat meets a glossy, sticky glaze with a kick. The sweet cherry and spicy heat balance perfectly against the smoky pork. Serve these ribs sliced with extra sauce for dipping and plenty of napkins—it’s a gloriously messy feast.

Cherry and Goat Cheese Stuffed Chicken Breasts

Let’s transform basic chicken breasts into a restaurant-worthy masterpiece. Load them with sweet cherries and tangy goat cheese for a flavor explosion that’ll impress any dinner guest.

Ingredients

• For the Filling:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1/2 cup dried cherries
  • 4 oz goat cheese, softened
  • 2 tbsp fresh thyme leaves
• For Coating & Cooking:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place chicken breasts between two sheets of plastic wrap.
3. Pound chicken to 1/4-inch thickness using a meat mallet or heavy pan. Tip: Even thickness ensures even cooking.
4. Combine dried cherries, goat cheese, and thyme in a small bowl.
5. Season both sides of chicken with salt and pepper.
6. Spoon 2 tablespoons of filling onto the center of each breast.
7. Roll chicken tightly around the filling, tucking in the sides.
8. Secure each roll with 2-3 toothpicks.
9. Dredge each roll in flour, shaking off excess.
10. Dip floured rolls into beaten eggs, coating completely.
11. Press rolls into panko breadcrumbs until fully coated. Tip: Press firmly for maximum crunch.
12. Heat olive oil in a large oven-safe skillet over medium-high heat.
13. Sear chicken rolls for 2-3 minutes per side until golden brown.
14. Transfer skillet to preheated oven.
15. Bake for 18-20 minutes until internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
16. Remove toothpicks before serving.

Delight in the crispy panko crust giving way to juicy chicken and that incredible sweet-savory filling. The creamy goat cheese melts beautifully against the tart cherries. Serve sliced over a bed of arugula with a balsamic drizzle for a complete meal that looks straight from a fancy bistro.

Cherry Tomato and Cherry Salsa

Nailing that sweet-tangy flavor bomb just got easier. Chop, mix, and devour this vibrant cherry tomato salsa in minutes—perfect for chips, tacos, or grilled meats.

Ingredients

– For the base: 2 cups halved cherry tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño (seeds removed for mild heat)
– For seasoning: 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Halve 2 cups of cherry tomatoes using a sharp knife.
2. Finely chop 1/4 cup of red onion.
3. Slice one jalapeño in half lengthwise and scrape out the seeds with a spoon for milder heat.
4. Mince the deseeded jalapeño.
5. Combine the halved cherry tomatoes, chopped red onion, and minced jalapeño in a medium bowl.
6. Squeeze 2 tbsp of fresh lime juice directly over the mixture.
7. Chop 1/4 cup of fresh cilantro leaves and stems.
8. Add the chopped cilantro to the bowl.
9. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the ingredients.
10. Gently toss all components with a spoon until evenly distributed.
11. Let the salsa rest at room temperature for 15 minutes to allow flavors to meld.

You’ll love the juicy burst from the tomatoes against the crisp onion and spicy jalapeño kick. Serve it chilled over grilled fish or scoop it warm with crispy tortilla chips for maximum crunch.

Savory Cherry Wine Reduction Sauce

Let’s transform basic pan sauces into something spectacular. This cherry wine reduction elevates everything from steak to cheese boards with minimal effort and maximum flavor payoff.

Ingredients

For the reduction:
– 1 cup dry red wine
– 1/2 cup chicken broth
– 1/4 cup balsamic vinegar
– 1/4 cup chopped shallots
– 1 cup fresh cherries, pitted and halved
– 2 tablespoons unsalted butter
– 1 tablespoon brown sugar
– 1/2 teaspoon fresh thyme leaves
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Combine 1 cup dry red wine, 1/2 cup chicken broth, 1/4 cup balsamic vinegar, and 1/4 cup chopped shallots in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce heat to maintain a steady simmer.
3. Simmer for 15 minutes until the liquid reduces by half, stirring occasionally with a wooden spoon.
4. Add 1 cup fresh cherries, 1 tablespoon brown sugar, 1/2 teaspoon fresh thyme leaves, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
5. Continue simmering for another 10 minutes until cherries soften and release their juices.
6. Remove the saucepan from heat and let it cool for 2 minutes.
7. Whisk in 2 tablespoons unsalted butter until fully incorporated and the sauce becomes glossy.
8. Strain the sauce through a fine-mesh sieve if you prefer a smooth texture, pressing gently on the solids.
9. Serve immediately while warm, or store in an airtight container in the refrigerator for up to 5 days.

Zesty and sophisticated, this reduction develops a beautiful glossy sheen when the butter emulsifies properly. The cherries create little bursts of sweet-tart flavor against the rich wine base, making it perfect for drizzling over grilled pork chops or as an unexpected dip for aged cheddar. Reheat gently to maintain that perfect silky texture.

Cherry and Herb Roasted Duck

Kickstart your dinner game with this showstopping cherry and herb roasted duck. Glaze it with sweet-tart cherry sauce and stuff it with fragrant herbs for restaurant-quality results at home. Your taste buds will thank you for this flavor explosion.

Ingredients

For the duck:

• 1 whole duck (5-6 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 lemon, quartered
• 4 garlic cloves, smashed

For the cherry glaze:

• 1 cup cherry preserves
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 350°F.
2. Pat the duck completely dry with paper towels inside and out.
3. Rub the duck all over with olive oil.
4. Sprinkle kosher salt and black pepper evenly over the entire duck.
5. Stuff the cavity with rosemary sprigs, thyme sprigs, quartered lemon, and smashed garlic cloves.
6. Place the duck breast-side up on a rack in a roasting pan.
7. Roast for 1 hour at 350°F.
8. While the duck roasts, whisk together cherry preserves, balsamic vinegar, soy sauce, and Dijon mustard in a small saucepan.
9. Simmer the glaze over medium heat for 5 minutes until slightly thickened.
10. After 1 hour of roasting, brush half of the cherry glaze over the duck.
11. Increase oven temperature to 400°F.
12. Roast for another 30-40 minutes until the skin is crispy and golden brown.
13. Brush the duck with remaining glaze during the last 10 minutes of cooking.
14. Check for doneness – the internal temperature should reach 165°F in the thickest part of the thigh.
15. Remove the duck from oven and let it rest for 15 minutes before carving.

But that crispy skin gives way to incredibly moist, herb-infused meat that pairs perfectly with the sweet-tart cherry glaze. Serve it sliced over wild rice or with roasted root vegetables to soak up all those delicious pan juices. Leftovers make amazing duck sandwiches or tacos the next day.

Savory Cherry and Wild Rice Pilaf

Pilaf perfection just got a major upgrade with this savory cherry and wild rice situation. Packed with sweet-tart cherries and nutty wild rice, this dish brings serious flavor fireworks to your dinner table. Get ready to impress with minimal effort and maximum taste.

Ingredients

For the rice base:

• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced

For the cherry mixture:

• 1 cup dried cherries
• 1/2 cup chopped walnuts
• 2 tablespoons fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon lemon juice

Instructions

1. Rinse 1 cup wild rice blend under cold water until water runs clear.
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 1 small diced yellow onion and cook for 4-5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 2 cups vegetable broth and bring to a boil over high heat.
6. Add the rinsed wild rice blend, reduce heat to low, cover, and simmer for 45 minutes.
7. Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
8. Remove rice from heat after 45 minutes and let stand covered for 10 minutes.
9. Fluff the cooked rice with a fork to separate grains.
10. Fold in 1 cup dried cherries, toasted walnuts, 1/4 cup crumbled feta cheese, 2 tablespoons chopped fresh parsley, and 1 tablespoon lemon juice.
11. Season with salt and pepper, then mix gently until evenly combined.

Fluffy wild rice creates the perfect chewy base for sweet-tart cherries and crunchy walnuts. The feta adds a salty counterpoint that makes every bite pop with contrasting textures. Serve this pilaf warm alongside roasted chicken or as a stunning vegetarian main with extra lemon wedges for squeezing.

Cherry Balsamic Roasted Brussels Sprouts

Kick boring Brussels to the curb. These cherry balsamic sprouts deliver sweet-tangy perfection in under 30 minutes. Your holiday side just got a major upgrade.

Ingredients

For the sprouts:
– 1.5 lbs Brussels sprouts, trimmed and halved
– 3 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the glaze:
– ½ cup balsamic vinegar
– ¼ cup cherry preserves
– 2 tbsp honey
– 2 cloves garlic, minced

Instructions

1. Preheat your oven to 425°F.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
3. Arrange sprouts cut-side down on a parchment-lined baking sheet.
4. Roast for 15 minutes at 425°F until edges begin to caramelize.
5. Meanwhile, combine balsamic vinegar, cherry preserves, honey, and minced garlic in a small saucepan.
6. Simmer the glaze over medium heat for 8 minutes, stirring frequently until thickened.
7. Flip the Brussels sprouts with tongs after 15 minutes of roasting.
8. Brush half the glaze evenly over the flipped sprouts.
9. Return to oven for 5 more minutes at 425°F.
10. Drizzle remaining glaze over sprouts immediately after removing from oven.
11. Let rest for 2 minutes before serving.

Every bite delivers crispy-edged sprouts with sticky-sweet glaze clinging to each crevice. The cherry preserves add fruity depth that balances the balsamic’s sharpness perfectly. Try serving them over creamy polenta or alongside roasted pork for a next-level dinner combo.

Savory Cherry and Quinoa Salad

Zesty flavors collide in this vibrant salad that’s perfect for meal prep or impressing guests. Toss sweet cherries with nutty quinoa for a dish that balances freshness and heartiness beautifully. Get ready to elevate your salad game beyond basic greens.

Ingredients

For the quinoa:
– 1 cup quinoa
– 2 cups water
– ½ tsp salt

For the dressing:
– ¼ cup olive oil
– 2 tbsp lemon juice
– 1 tbsp honey
– 1 tsp Dijon mustard
– ¼ tsp black pepper

For the salad:
– 2 cups fresh cherries, pitted and halved
– ½ cup chopped walnuts
– ¼ cup crumbled feta cheese
– ¼ cup chopped fresh mint

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then reduce heat to low and cover.
4. Simmer quinoa for 15 minutes until all water is absorbed and grains are tender.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff cooked quinoa with a fork and spread on a baking sheet to cool completely.
7. Whisk together ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and ¼ tsp black pepper in a small bowl.
8. Pit 2 cups fresh cherries and cut each cherry in half lengthwise.
9. Toast ½ cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
10. Combine cooled quinoa, halved cherries, toasted walnuts, ¼ cup crumbled feta cheese, and ¼ cup chopped fresh mint in a large bowl.
11. Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
12. Chill salad in refrigerator for at least 30 minutes before serving to allow flavors to meld.

Refreshingly crisp and bursting with contrasting textures, this salad offers juicy cherry pops against quinoa’s gentle chew. The sweet-tart dressing clings perfectly to every component, while toasted walnuts add satisfying crunch. Serve it alongside grilled chicken for a complete meal or pack it for a next-level lunch that actually excites your taste buds.

Cherry and Rosemary Grilled Lamb Chops

Elevate your grilling game with these cherry-glazed lamb chops. Embrace the sweet-savory magic where rosemary meets fruit in a flavor explosion. Get ready for restaurant-quality results in your own backyard.

Ingredients

For the lamb:

• 8 lamb chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the cherry glaze:

• 1 cup fresh cherries, pitted and chopped
• 2 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, minced
• 2 cloves garlic, minced
• 1/4 cup honey

Instructions

1. Pat 8 lamb chops completely dry with paper towels.
2. Brush both sides of the lamb chops with 2 tbsp olive oil.
3. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Preheat your grill to medium-high heat (400°F).
5. Combine 1 cup chopped cherries, 2 tbsp balsamic vinegar, 1 tbsp minced rosemary, 2 cloves minced garlic, and 1/4 cup honey in a small saucepan.
6. Simmer the cherry mixture over medium heat for 8 minutes until slightly thickened.
7. Place the seasoned lamb chops on the preheated grill.
8. Grill for 4 minutes without moving to develop grill marks.
9. Flip the lamb chops and grill for another 3 minutes.
10. Brush the cherry glaze generously over the cooked side of the lamb chops.
11. Flip and grill for 1 minute to caramelize the glaze.
12. Brush the second side with remaining glaze and grill for 1 final minute.
13. Remove the lamb chops from the grill and let rest for 5 minutes.

What emerges are tender, juicy chops with a perfect char-kissed crust. The cherry glaze caramelizes into a sticky-sweet coating that balances the rich lamb beautifully. Serve these over creamy polenta or alongside grilled asparagus for a complete meal that’ll have everyone asking for seconds.

Cherry Glazed Pork Tenderloin

Heads up, this cherry-glazed pork tenderloin is about to become your new weeknight hero. Sear it hot, glaze it sweet, and watch that sticky sauce caramelize into pure magic. Perfectly juicy inside with that gorgeous char outside—your dinner game just leveled up.

Ingredients

For the Pork:
– 1.5 lb pork tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder

For the Cherry Glaze:
– 1 cup cherry preserves
– 2 tbsp balsamic vinegar
– 1 tbsp soy sauce
– 1 tsp Dijon mustard
– ½ tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and pat the pork tenderloin completely dry with paper towels.

2. Rub the pork all over with olive oil, then season evenly with salt, black pepper, and garlic powder.

3. Heat a large oven-safe skillet over medium-high heat for 2 minutes until very hot.

4. Sear the pork for 2 minutes per side until a deep golden crust forms on all surfaces.

5. While the pork sears, whisk together cherry preserves, balsamic vinegar, soy sauce, Dijon mustard, and red pepper flakes in a small bowl.

6. Brush half of the cherry glaze evenly over the seared pork tenderloin.

7. Transfer the skillet to the preheated oven and roast for 15-18 minutes until the internal temperature reaches 145°F.

8. Remove the pork from oven and brush with remaining glaze—the residual heat will caramelize the sauce.

9. Let the pork rest on a cutting board for exactly 5 minutes before slicing to retain juices.

10. Slice against the grain into ½-inch thick medallions and serve immediately.

Yes, that glossy cherry glaze creates the perfect sweet-tangy balance against the savory pork. The interior stays incredibly tender while the edges get slightly sticky and charred. Try serving it over creamy polenta or slicing it thin for next-level sandwiches—either way, that beautiful pink center will have everyone asking for seconds.

Savory Cherry and Spinach Stuffed Pork Loin

Viral-worthy pork loin alert! Transform basic pork into a stunning centerpiece. Stuff it with sweet cherries and earthy spinach for maximum flavor impact.

Ingredients

For the filling:
– 1 cup fresh spinach, packed
– 1/2 cup dried cherries
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the pork:
– 2 lb pork loin
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For roasting:
– 1/2 cup chicken broth
– 1 tbsp butter

Instructions

1. Preheat your oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat for 30 seconds. 3. Add minced garlic and cook for 1 minute until fragrant. 4. Add fresh spinach and cook for 2 minutes until wilted. 5. Remove from heat and stir in dried cherries. 6. Butterfly the pork loin by making a lengthwise cut three-quarters through. 7. Pound the pork to 1/2-inch thickness using a meat mallet. 8. Season both sides with salt and black pepper. 9. Spread the spinach-cherry mixture evenly over the pork. 10. Roll the pork tightly and secure with kitchen twine every 2 inches. 11. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. 12. Sear the pork roll for 3 minutes per side until golden brown. 13. Pour chicken broth around the pork in the skillet. 14. Transfer skillet to preheated oven and roast for 45 minutes. 15. Check internal temperature reaches 145°F using a meat thermometer. 16. Remove pork from skillet and let rest for 10 minutes. 17. Add butter to skillet juices and simmer for 2 minutes to create pan sauce. 18. Slice pork into 1-inch thick rounds. Divine texture contrast between juicy pork and chewy cherry filling. The sweet-tart cherries balance the savory garlic-spinach notes perfectly. Serve slices over creamy polenta or with roasted root vegetables for a complete autumn meal.

Cherry Ale Beer Cheese Soup

Savor this cozy twist on classic beer cheese soup. Cherry ale adds subtle sweetness that balances the sharp cheddar perfectly. Get ready to impress with minimal effort.

Ingredients

For the base:

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth

For flavor and finish:

• 12 oz cherry ale
• 8 oz sharp cheddar cheese, shredded
• 4 oz cream cheese, cubed
• 1 tsp smoked paprika
• 1/2 tsp dry mustard
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Melt 4 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/2 cup all-purpose flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in 4 cups whole milk while whisking continuously to prevent lumps.
6. Add 2 cups chicken broth and 12 oz cherry ale, then bring to a gentle simmer.
7. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
8. Add 4 oz cubed cream cheese and whisk until completely melted and smooth.
9. Gradually stir in 8 oz shredded sharp cheddar cheese until fully incorporated.
10. Season with 1 tsp smoked paprika, 1/2 tsp dry mustard, 1/2 tsp black pepper, and 1/2 tsp salt.
11. Simmer for 5 more minutes on low heat, stirring frequently.

Rich, velvety texture coats your spoon while the cherry ale adds fruity notes that cut through the sharp cheddar. Serve it in bread bowls for the ultimate cozy experience, or top with crispy bacon bits for extra crunch.

Savory Cherry and Thyme Stuffed Mushrooms

Just discovered the ultimate party appetizer that disappears in minutes. Jam-packed with sweet-tangy cherry flavor and earthy thyme, these stuffed mushrooms deliver serious wow factor. Get ready for your new go-to crowd-pleaser.

Ingredients

For the mushroom prep:
– 24 large cremini mushrooms (about 1.5 lbs)
– 2 tbsp olive oil
– 1/2 tsp salt

For the filling:
– 8 oz cream cheese, softened to room temperature
– 1/2 cup dried cherries, finely chopped
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh thyme leaves
– 2 cloves garlic, minced
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wipe mushroom caps clean with a damp paper towel—never rinse them, as they absorb water and won’t brown properly.
3. Twist off mushroom stems and set caps aside; finely chop the stems.
4. Brush mushroom caps inside and out with olive oil, then sprinkle with salt.
5. Arrange caps hollow-side up on the prepared baking sheet.
6. In a medium bowl, combine cream cheese, chopped mushroom stems, dried cherries, Parmesan, thyme, garlic, and pepper.
7. Mix filling vigorously until completely smooth and well-combined.
8. Spoon about 1 tablespoon of filling into each mushroom cap, mounding it slightly.
9. Bake at 375°F for 18-22 minutes until mushrooms are tender and filling is golden.
10. Let rest for 5 minutes before serving—this allows the filling to set and prevents burning mouths.

Nothing beats that first bite where creamy filling meets juicy mushroom. The sweet cherries cut through the rich cheese beautifully. Nestle these beside a crisp white wine or crumble over salads for an unexpected twist.

Smoked Cherry and Peppercorn Beef Brisket

Craving that perfect smoky-sweet beef brisket? Combine juicy cherries with bold peppercorns for a flavor explosion that’ll make your taste buds dance. This recipe delivers tender, fall-apart meat with minimal effort—just fire up that smoker and let the magic happen.

Ingredients

For the Rub
– 1/4 cup coarse black peppercorns
– 2 tbsp kosher salt
– 1 tbsp garlic powder
For the Smoking
– 1 whole beef brisket (12-14 lbs)
– 2 cups cherry wood chips
– 1 cup beef broth
For the Glaze
– 1 cup smoked cherries, pitted
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar

Instructions

1. Grind the coarse black peppercorns using a spice grinder until coarsely cracked.
2. Combine the cracked peppercorns, kosher salt, and garlic powder in a small bowl.
3. Pat the whole beef brisket completely dry with paper towels on all surfaces.
4. Rub the spice mixture evenly over every surface of the brisket, pressing firmly to adhere.
5. Preheat your smoker to 225°F using indirect heat and cherry wood chips for smoke.
6. Place the seasoned brisket directly on the smoker grate, fat side up.
7. Smoke the brisket for 6 hours at 225°F, maintaining consistent temperature throughout.
8. Pour the beef broth into a disposable aluminum pan placed beside the brisket.
9. Continue smoking for another 3 hours until the brisket reaches 165°F internally.
10. Wrap the brisket tightly in butcher paper with the pan juices to preserve moisture.
11. Return the wrapped brisket to the smoker and cook until it reaches 203°F internally.
12. Combine the smoked cherries, brown sugar, and apple cider vinegar in a saucepan.
13. Simmer the cherry mixture over medium heat for 10 minutes until thickened into a glaze.
14. Brush the cherry glaze generously over the finished brisket during the final 30 minutes.
15. Rest the glazed brisket for 1 hour before slicing against the grain for maximum tenderness.
Unbelievably tender meat practically melts with each smoky-sweet bite. The cherry glaze caramelizes into a sticky crust that contrasts beautifully with the peppery bark. Serve slices over creamy polenta or pile high on toasted brioche buns for next-level sandwiches.

Savory Cherry Ricotta Tart

Just when you thought cherries were only for dessert—this savory tart flips the script. Jam sweet cherries with ricotta, thyme, and a flaky crust for a showstopper that’s equal parts elegant and easy. Get ready to impress without the stress.

Ingredients

For the crust:
– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ tsp salt
– 3–4 tbsp ice water
For the filling:
– 1 cup whole milk ricotta
– 1 large egg
– 2 tbsp fresh thyme leaves
– ½ tsp black pepper
– ¼ tsp salt
For the topping:
– 2 cups fresh cherries, pitted and halved
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Pulse flour, salt, and cold butter in a food processor until the mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, pulsing just until the dough comes together. Tip: Stop mixing as soon as the dough forms—overworking makes the crust tough.
4. Press the dough into a 9-inch tart pan, covering the bottom and sides evenly.
5. Freeze the crust for 15 minutes to prevent shrinking during baking.
6. Blind bake the crust for 20 minutes until lightly golden.
7. Whisk ricotta, egg, thyme, pepper, and salt in a bowl until smooth.
8. Spread the ricotta mixture evenly over the baked crust.
9. Arrange cherry halves cut-side up over the filling.
10. Drizzle cherries with olive oil.
11. Bake at 375°F for 30–35 minutes, until the filling is set and the edges are golden. Tip: Check for doneness by gently shaking the pan—the center should barely jiggle.
12. Let the tart cool for at least 20 minutes before slicing. Tip: Cooling ensures clean cuts and lets the flavors meld.

Velvety ricotta cushions tart cherries in a buttery, crisp shell—each bite is a balance of creamy, fruity, and herby. Serve warm with a drizzle of honey for a sweet-savory twist, or pair with a peppery arugula salad for a stunning lunch. This tart shines whether it’s the star of your brunch table or a chic picnic centerpiece.

Cherry and Ricotta Crostini with Balsamic Reduction

Whip up these stunning cherry and ricotta crostini in under 20 minutes. They’re the perfect sweet-savory appetizer that looks gourmet but requires minimal effort. Your guests will think you spent hours in the kitchen.

Ingredients

For the crostini:
– 1 baguette, sliced into ½-inch thick pieces
– 2 tablespoons olive oil
– ½ teaspoon sea salt

For the topping:
– 1 cup fresh ricotta cheese
– 1 cup fresh cherries, pitted and halved
– 2 tablespoons honey
– ¼ teaspoon black pepper

For the balsamic reduction:
– ½ cup balsamic vinegar
– 1 tablespoon brown sugar

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush each slice evenly with olive oil using a pastry brush.
4. Sprinkle sea salt over the oiled bread slices.
5. Bake for 8-10 minutes until the edges turn golden brown and crisp.
6. While the bread toasts, combine balsamic vinegar and brown sugar in a small saucepan.
7. Bring the mixture to a boil over medium-high heat, then immediately reduce to a simmer.
8. Simmer for 5-7 minutes, stirring occasionally, until the liquid reduces by half and coats the back of a spoon.
9. Remove the reduction from heat and let it cool for 2 minutes—it will thicken further as it cools.
10. Spread 1 tablespoon of ricotta cheese onto each toasted baguette slice.
11. Arrange 3-4 cherry halves over the ricotta on each crostini.
12. Drizzle honey evenly over the cherry-topped crostini.
13. Sprinkle black pepper over the assembled crostini.
14. Finish by drizzling the cooled balsamic reduction in zigzag patterns across all crostini.

Nothing beats the creamy ricotta against the crisp bread and juicy cherries. The balsamic reduction adds a tangy sweetness that ties everything together beautifully. Try serving these on a wooden board with extra cherries scattered around for a stunning presentation that’s perfect for summer gatherings.

Conclusion

Here’s a fantastic collection of savory cherry recipes that will transform your cooking! From elegant appetizers to hearty main dishes, these creative combinations showcase cherries’ incredible versatility. We hope you discover some new favorites—give them a try and let us know which recipes you love most in the comments below. Don’t forget to share this delicious inspiration with fellow food lovers by pinning your favorites on Pinterest!