Recipes With Cherries | Taste Recipes

Coal Miners Chocolate Cake

Lauren Habermehl — Sun, 16 Feb 2025 06:52:16 +0000

Ingredients

CAKE:
1 box (15-1/4 ounces) devil's food cake mix
1 can (21 ounces) cherry pie filling
2 large eggs, room temperature
2 teaspoons vanilla extract
FROSTING:
8 tablespoons (1 stick) unsalted butter
1/3 cup evaporated milk
1 cup sugar
1/4 teaspoon salt
1/4 cup baking cocoa
1 cup semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

Sweet and Savory Deviled Eggs

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:37:36 +0000

Ingredients

12 hard-boiled large eggs
1/3 cup mayonnaise
3 tablespoons finely chopped celery
3 tablespoons finely chopped sweet pickles
3 tablespoons finely chopped maraschino cherries
2 tablespoons Dijon mustard
1 tablespoon finely chopped seeded jalapeno pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle pepper
1/4 teaspoon black sesame seeds
24 maraschino cherries

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Directions

Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Sweet and Savory Deviled Egg Tips

How can I mix things up?

Use fresh chopped fennel in the filling to mix things up!

What other peppers can I use?

Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 74 calories, 5g fat (1g saturated fat), 93mg cholesterol, 109mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 3g protein.

Dutch Oven Chocolate Dump Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:35:12 +0000

Ingredients

1 can (21 ounces) cherry pie filling
1 can (12 ounces) evaporated milk
1 package chocolate cake mix (regular size)
1/3 cup sliced almonds
3/4 cup butter, melted
Vanilla ice cream, optional

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Directions

Preheat oven to 350°. Line a 4-qt. Dutch oven with parchment; lightly spray with cooking spray.
Combine pie filling and milk; spread filling mixture in bottom of Dutch oven. Sprinkle with cake mix (unprepared) and almonds; drizzle with butter. Bake, covered, until cake springs back when touched, 35-40 minutes. If desired, serve with ice cream.

Nutrition Facts

1 cup: 515 calories, 24g fat (15g saturated fat), 61mg cholesterol, 605mg sodium, 68g carbohydrate (44g sugars, 3g fiber), 7g protein.

Juicy Cherry Pie

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:26:46 +0000

Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
FILLING:
5 cups fresh tart cherries, pitted
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
SUGAR TOPPING:
1 tablespoon 2% milk
1 teaspoon sugar

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Directions

In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat.
On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 521 calories, 24g fat (12g saturated fat), 41mg cholesterol, 155mg sodium, 72g carbohydrate (34g sugars, 3g fiber), 6g protein.

Cherry and Chocolate Ice Cream Pie

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:21:36 +0000

Ingredients

15 Oreo cookies
1/4 cup butter, melted
3/4 cup hot fudge ice cream topping
4 cups vanilla ice cream, softened
3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
1/2 cup water
1/4 cup sugar
2 tablespoons thawed cranberry juice concentrate
1 tablespoon cornstarch
1 tablespoon cherry liqueur, optional

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Directions

Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.
Remove pie from freezer 10 minutes before cutting. Serve with sauce.

Not sure which brand of ice cream to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

http://www.tasteofhome.com/article/best-vanilla-ice-cream/

Nutrition Facts

1 piece: 460 calories, 19g fat (10g saturated fat), 44mg cholesterol, 224mg sodium, 69g carbohydrate (47g sugars, 2g fiber), 5g protein.

Homemade Christmas Jam

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:15:06 +0000

Ingredients

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened raspberries, thawed
9 cups sugar
1/4 cup lemon juice
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin

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Directions

In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 85 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

Chocolate Cherry Fudge

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:08:50 +0000

Ingredients

1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract

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Directions

In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

Chocolate Cherry Fudge Tips

Can I use dark chocolate instead?

You can certainly use dark chocolate chips instead. Just keep in mind that your fudge will be a bit more bitter than if you use semisweet chips. Have leftover dark chocolate chips to spare? Use them up in these recipes that start with dark chocolate.

Can I use a different extract?

Yes, you can use a different extract in this recipe. We recommend replacing the almond extract with two teaspoons of vanilla extract. Since almond extract has a stronger, more potent flavor, you'll always want to double the amount when you substitute with vanilla extract. Find even more ways to customize homemade fudge.

How long does chocolate cherry fudge last in the fridge?

Like most fudge recipes, cherry chocolate fudge lasts three to four weeks when stored in an airtight container in the fridge.

Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 piece: 59 calories, 3g fat (1g saturated fat), 2mg cholesterol, 10mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

Cherry-Chicken Lettuce Wraps

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:45:13 +0000

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1-1/2 cups shredded carrots
1-1/4 cups coarsely chopped pitted fresh sweet cherries
4 green onions, chopped
1/3 cup coarsely chopped almonds
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon honey
8 Bibb or Boston lettuce leaves

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Directions

Sprinkle chicken with ginger, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.
Remove from heat. Stir in carrots, cherries, green onions and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce leaves; fold lettuce over filling.

Nutrition Facts

2 filled lettuce wraps: 257 calories, 10g fat (1g saturated fat), 47mg cholesterol, 381mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Chocolate-Cherry Sandwich Cookies

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:36:56 +0000

Ingredients

4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup finely chopped maraschino cherries, drained
1/4 teaspoon almond extract
1 package (12 ounces) vanilla wafers
18 ounces milk chocolate candy coating, melted
Red and white sprinkles or colored sugar

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Directions

In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of half the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm.
Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in refrigerator.

Nutrition Facts

1 sandwich cookie: 105 calories, 5g fat (3g saturated fat), 4mg cholesterol, 39mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.

Chocolate-Cherry Brownie Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:36:40 +0000

Ingredients

1-1/4 cups shortening
2-3/4 cups sugar
5 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup heavy whipping cream
CHOCOLATE CHERRIES:
1 jar (10 ounces) maraschino cherries with stems
4 ounces semisweet chocolate, chopped
1 tablespoon shortening
FROSTING:
1 cup butter, softened
2 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3-3/4 to 4 cups confectioners' sugar

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Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition.
Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners’ sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 762 calories, 39g fat (18g saturated fat), 101mg cholesterol, 207mg sodium, 92g carbohydrate (73g sugars, 1g fiber), 6g protein.

County Fair Cherry Pie

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:16:13 +0000

Ingredients

1-1/4 cups sugar
2 tablespoons cornstarch
Dash salt
4 cups pitted tart cherries
Dough for double-crust pie
Confectioners' sugar

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Directions

In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge during the last 20 minutes to prevent overbrowning. Cool on a wire rack.
Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool.
Dust stars with confectioners' sugar; place over pie. Lightly dust edge of pie with confectioners' sugar.
To store filling for later use, pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. This recipe yields 3 cups filling, enough for 1 pie.

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 511 calories, 23g fat (15g saturated fat), 60mg cholesterol, 495mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 5g protein.

Gluten-Free Cheesecake

Kelsey Dimberg — Sun, 02 Mar 2025 05:54:13 +0000

Ingredients

2 cups gluten-free graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 large eggs, room temperature
1 can (20 ounces) cherry pie filling, optional

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Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a large bowl, combine graham crackers, butter and sugar. Press crumbs into the bottom of prepared pan and about 1 inch up the sides.
In a separate large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in sour cream, vanilla and salt. Add eggs, one at a time, until incorporated, about 5 minutes. Pour filling over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until just set, about 65-70 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven; let cool on wire rack up to 1 hour. Cover; refrigerate at least 6 hours or overnight. Top with cherry pie filling, if desired.

Nutrition Facts

1 piece: 559 calories, 39g fat (22g saturated fat), 150mg cholesterol, 421mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 8g protein.

Cinnamon Roll Cheesecake

Kate McKiernan — Thu, 13 Feb 2025 06:53:00 +0000

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
CINNAMON SWIRL:
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1 tablespoon ground cinnamon
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 large eggs, room temperature
CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon

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Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
In a small bowl, whisk together brown sugar, flour, butter and cinnamon until well combined; set aside.
In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, vanilla and salt. Add eggs; beat on low speed just until blended. Pour half the cheesecake mixture over crust. Sprinkle with reserved brown sugar mixture; cut through batter with a knife to swirl. Repeat with remaining cheesecake batter and brown sugar mixture. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 55-60 minutes. Turn oven off; open the oven door. Let cheesecake sit 30 minutes or until center is set. Remove springform pan from water bath. Cool cheesecake on a wire rack up to 1 hour. Refrigerate overnight, covering when completely cooled.
To make cream cheese frosting, in a large bowl, beat cream cheese, butter, vanilla extract and salt over medium speed until fluffy, 2-3 minutes. Gradually beat in confectioners' sugar until smooth.
Remove rim from pan. Top cheesecake with frosting; dust with cinnamon.

Nutrition Facts

1 piece: 585 calories, 36g fat (21g saturated fat), 131mg cholesterol, 398mg sodium, 62g carbohydrate (52g sugars, 1g fiber), 7g protein.

Tartufo Ice Cream

Anna Francese Gass, Val Goodrich — Fri, 11 Oct 2024 19:42:14 +0000

Ingredients

LAYERED DESSERT:
1 cup chocolate ice cream, softened
5 jarred Amarena cherries
1 tablespoon hot fudge ice cream topping
12 amaretti cookies, crushed, divided
1 cup vanilla ice cream, softened
TOPPINGS:
1 cup dark chocolate chips
3 tablespoons coconut oil
1/4 cup chopped hazelnuts

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Directions

Line a 5-in. glass bowl with plastic wrap with a 3-in. overhang. Scoop chocolate ice cream into the bowl; spread into an even layer. Place cherries on top; press into ice cream. Spoon fudge on top, then add half of the crushed cookies. Spread and flatten up to the sides of bowl. Add vanilla ice cream; spread in an even layer. Press remaining cookie crumbs into vanilla ice cream to create a cookie base. Fold the plastic wrap up over the top of the tartufo; place bowl in freezer overnight.
Place dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted; set aside.
Remove tartufo bowl from freezer; carefully remove the molded ice cream from the bowl. Unwrap plastic wrap and place a small piece of parchment paper on top of the cookie base. Flip molded ice cream onto a wire rack on top of a baking sheet. Carefully release ice cream from plastic wrap. Pour chocolate sauce in a layer over the tartufo. Sprinkle with crushed hazelnuts. Serve immediately or place in freezer until ready to eat.

Nutrition Facts

1 piece: 750 calories, 45g fat (27g saturated fat), 26mg cholesterol, 78mg sodium, 89g carbohydrate (80g sugars, 6g fiber), 11g protein.

Cherry Cheesecake Dip

Nancy Mock — Thu, 10 Oct 2024 15:27:18 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 container (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
Graham crackers, for serving

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Directions

In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in marshmallow creme and whipped topping until smooth and fluffy, 2-3 minutes. Pour mixture into a serving dish. Spread cherry pie filling into an even layer. Cover; refrigerate at least 2 hours. Serve with graham crackers for dipping.

Nutrition Facts

1 serving: 226 calories, 10g fat (7g saturated fat), 19mg cholesterol, 83mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 1g protein.

Cherry Crumble

Mackenzie Stratton — Tue, 01 Oct 2024 22:28:57 +0000

Ingredients

4 cups pitted fresh or frozen tart cherries
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed
Vanilla ice cream, optional

Text Ingredients

Directions

Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch and vanilla. Transfer to a greased 8-in. square baking dish.
In a small bowl, combine flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries.
Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. Serve warm with ice cream if desired.

Nutrition Facts

3/4 cup: 221 calories, 6g fat (4g saturated fat), 15mg cholesterol, 122mg sodium, 41g carbohydrate (28g sugars, 2g fiber), 2g protein.

Special Cherry Thumbprint Cookies

Taste Recipes Editorial Team — Thu, 12 Sep 2024 18:04:06 +0000

Ingredients

1 cup unsalted butter, softened
2/3 cup sugar
4 teaspoons cherry liqueur
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
FILLING:
1 jar (10 ounces) maraschino cherries, drained
1-1/4 cups confectioners' sugar
2 tablespoons half-and-half cream
2 tablespoons cherry liqueur

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Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in liqueur, vanilla and salt. Gradually beat flour into creamed mixture. Cover and refrigerate at least 1 hour or until easy to handle.
Preheat oven to 350. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the back of a rounded teaspoon measure or the end of a wooden spoon handle. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
For filling, finely chop cherries and let stand on paper towels 5 minutes to drain. In a small bowl, whisk confectioners' sugar, cream and liqueur. Spoon filling into cookies. Sprinkle filling with cherries. Let stand until filling is set, 1-1-1/2 hours.

Nutrition Facts

1 cookie: 70 calories, 3g fat (2g saturated fat), 8mg cholesterol, 11mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 0 protein.

Cherry Ice Cream

Suzanne Podhaizer, Val Goodrich — Wed, 31 Jul 2024 05:32:59 +0000

Ingredients

3 large egg yolks
3/4 cup sugar
1/8 teaspoon salt
5 cups heavy whipping cream
3 teaspoons almond extract
3 cups fresh dark sweet cherries, pitted, or frozen pitted dark sweet cherries, thawed
3 drops red food coloring

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Directions

In a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in cream. Cook over low heat until mixture thickens slightly and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Place half the cherries in a food processor; pulse until finely chopped. Stir into custard with red food coloring. Coarsely chop remaining cherries. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding a portion of chopped cherries during the last 5 minutes of processing. (Refrigerate any remaining mixture and chopped cherries until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 323 calories, 28g fat (18g saturated fat), 119mg cholesterol, 40mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 3g protein.

Tom Collins

Kate McKiernan — Sun, 07 Jul 2024 04:51:04 +0000

Ingredients

Ice cubes
2 ounces gin
1 ounce fresh lemon juice
1/2 ounce simple syrup
Club soda
Lemon slice and maraschino cherry

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Directions

Fill a shaker three-fourths full with ice. Place remaining ice in a Collins or highball glass; set aside.
Add the gin, lemon juice and simple syrup to shaker; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Top with club soda. Garnish with lemon slice and cherry.

Nutrition Facts

1 serving: 195 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

Cherry Dump Cake

Molly Allen, Val Goodrich — Sat, 11 May 2024 01:24:50 +0000

Ingredients

1 can (21 ounces) cherry pie filling
1 package white cake mix (regular size)
3/4 cup butter, melted
1 teaspoon almond extract
Vanilla ice cream, optional

Text Ingredients

Directions

Preheat oven to 350°. Spread pie filling into a greased 8-in. square baking dish. Sprinkle with cake mix; gently press into pie filling. Mix melted butter and extract; pour over cake mix.
Bake until top is set and filling is bubbly, 45-50 minutes. Cool on a wire rack for 10 minutes. Serve warm, with vanilla ice cream if desired.

Nutrition Facts

1 serving: 297 calories, 13g fat (8g saturated fat), 31mg cholesterol, 372mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 2g protein.

Chocolate Cupcakes with Strawberry Filling

Taste Recipes Editorial Team — Tue, 09 Jan 2024 13:58:02 +0000

Ingredients

1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
1 teaspoon vanilla extract
2/3 cup hot brewed coffee
STRAWBERRY FILLING:
1/2 cup freeze-dried strawberries
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
GANACHE:
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 fresh strawberries, optional

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Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.
In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.

Nutrition Facts

1 cupcake: 336 calories, 16g fat (7g saturated fat), 39mg cholesterol, 206mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 3g protein.

Cherries Jubilee

Taste Recipes Editorial Team — Wed, 21 Jun 2023 10:41:53 +0000

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup orange juice
4 cups fresh dark sweet cherries, pitted, or frozen pitted tart cherries, thawed
1/4 teaspoon grated orange zest
1/3 cup cherry brandy
1/4 teaspoon cherry extract, optional
Vanilla ice cream and/or sliced pound cake

Text Ingredients

Directions

In a large saucepan, combine sugar and cornstarch. Stir water and orange juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes.
Stir in cherries and zest. Cook and stir until softened, about 5 minutes. Reduce heat to low; stir in brandy and extract, coating evenly. Carefully ignite.
Leaving pan on cooking surface, gently shake pan back and forth until flames are completely extinguished. Immediately serve over ice cream and/or pound cake.

Cherries Jubilee Tips

Why is it called cherries jubilee?

Cherries jubilee is said to have been created as a tribute to Queen Victoria's Diamond Jubilee celebration in the late 1800s.

What kind of cherry brandy should you use to make cherries jubilee?

This cherry dessert is traditionally made with kirschwasser, also known as kirsch. It's a clear brandy distilled from fermented cherries. If you enjoy brandy cocktails, cherries jubilee is likely a dessert you'll love, too.

Can you make cherries jubilee without brandy?

Cherries jubilee can be made without alcohol by substituting cherry or apple juice for the brandy.

How do you flambé cherries jubilee?

To flambé, first turn off the heat or remove the pan from the stovetop to a heatproof surface. Stir in the alcohol and quickly ignite using a long match or long-reach lighter. Allow the flame to burn off on its own. Keep the pan lid nearby in case you need to put the flame out quickly by topping with the lid.

Do you have to flambé cherries jubilee?

Although flambéing cherries jubilee does make it feel special, you don't have to light it on fire to categorize the recipe as a romantic dessert. Simply add the brandy and simmer for 3 to 5 minutes to remove some of the alcohol flavor, because flaming the alcohol leaves behind subtle notes of the cherry brandy without the strong alcohol taste. It also adds flavor from caramelization.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.

Dark Cherry Syrup

Taste Recipes Editorial Team — Tue, 25 Apr 2023 10:40:23 +0000

Ingredients

1-1/2 cups fresh or frozen dark sweet cherries, pitted
1-1/2 cups water
3/4 cup sugar
Sparkling water, optional

Text Ingredients

Directions

In a saucepan, stir together first 3 ingredients over medium-high heat. Bring to a boil; reduce heat. Simmer until liquid turns a dark purple and cherries are tender, 10-15 minutes, crushing cherries with a spoon or masher. Remove from heat; let stand 10 minutes. Strain mixture through a fine sieve; discard solids. Refrigerate, covered, until serving. If desired, combine 8 ounces sparkling water with 1 tablespoon of syrup to serve.

Nutrition Facts

1 tablespoon: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

Bakewell Pie Tarts

Taste Recipes Editorial Team — Fri, 03 Mar 2023 10:37:31 +0000

Ingredients

2 sheets refrigerated pie crust
2 tablespoons lemon curd
2 tablespoons red tart cherry fruit spread
4 ounces almond paste
Cooking spray
ICING:
3/4 cup confectioners' sugar
1 tablespoon 2% milk
1/8 teaspoon vanilla extract
1 tablespoon sliced almonds, toasted

Text Ingredients

Directions

Preheat air fryer to 350°. On a work surface, unroll crusts. Roll to 1/4-in. thickness. Cut each crust into four 4-in. squares. Top 4 squares with 1-1/2 teaspoons lemon curd and 1-1/2 teaspoons fruit spread; swirl slightly. Roll almond paste into a 4-in. square. Cut into four 2-in. squares. Place each piece of almond paste on top of curd mixture. Brush edges of crust with water; top with remaining crust squares. Press edges with a fork to seal. Prick tops with a fork.
In batches, arrange tarts in a single layer on a greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Cool completely.
For icing, in a small bowl, combine confectioners’ sugar, milk and vanilla; whisk until smooth. Spoon over cooled pastries; sprinkle with almonds. Let stand until set.

Nutrition Facts

1 tart: 597 calories, 28g fat (9g saturated fat), 21mg cholesterol, 273mg sodium, 82g carbohydrate (47g sugars, 2g fiber), 6g protein.

Duck with Brandy Bing Cherry Sauce

Taste Recipes Editorial Team — Tue, 01 Nov 2022 10:27:53 +0000

Ingredients

1/2 pound fresh dark sweet cherries, pitted and halved
1/2 cup dry red wine
4 duck breasts with skin (about 5 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
2 tablespoons Cognac
1/4 cup cherry syrup
1/2 teaspoon dried thyme
2 ounces cherry brandy
1 teaspoon cornstarch
1/4 cup water

Text Ingredients

Directions

Preheat oven to 350°. Place cherries and wine in a small bowl. Stir well; set aside.
Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over medium-low heat. Cook, uncovered, until skin is browned, 7-8 minutes, pouring drippings from pan as needed. Save duck fat for another use. Turn duck, fat side up.
Bake until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 10-12 minutes.
In a small saucepan, heat Cognac over low heat until vapors form on surface. Carefully ignite Cognac and slowly pour over duck breasts, coating evenly. Leaving skillet on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Remove duck; keep warm. Skim fat from cooking juices.
To same pan, add cherry syrup and thyme. Drain cherries, reserving fruit. Stir drained liquid into pan; bring to a boil. Cook until mixture is reduced by half, 3-5 minutes. Add cherry brandy and reserved cherries; cook 2 minutes longer. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
If desired, remove skin from duck before slicing. Serve with cherry sauce.

Nutrition Facts

1 duck breast with 1/2 cup sauce: 494 calories, 25g fat (9g saturated fat), 74mg cholesterol, 539mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 17g protein.

Luxardo Cherries: We Tried This Gourmet Ingredient and Now There’s No Going Back

Katie Bandurski — Fri, 14 Oct 2022 19:35:05 +0000

As a Wisconsinite, there are few drinks I enjoy more than an old-fashioned—and not just any old-fashioned, a brandy old-fashioned. And while cheery, bright-red maraschino cherries are often the go-to at bars and my own fridge, I’ve learned over the years that switching up these sweets can really make my favorite cocktail sing. I’m talking about using Luxardo cherries.

What are Luxardo Cherries?

Not familiar with Luxardo cherries? These jarred cherries are actually the original maraschino cherries. Yep, they predate the neon red ones we know (and still love, especially in desserts like this chocolate-cherry Bundt cake). Luxardo has produced these next-level cherries since 1905, while our vibrant American versions came on the scene in the 1920s.

Luxardo cherries are made in Italy. Each jar is packed with Italian-grown sour marasca cherries that are candied and soaked in sweet syrup. Luxardos are on a different level than the ice cream shop maraschinos of your childhood. Each fruit is dark and sticky with a satisfying bite.

Plus, there are no artificial ingredients in Luxardos. You won’t find corn syrup or red dyes on the ingredient list, so the cherries actually taste like, well, cherries. They are also gluten-free, non-GMO, kosher and vegan. Each jar includes roughly 50% cherries and 50% syrup.

On Sale

We Tried It

Luxardo Cherries

Looking to level up your favorite cocktail or dessert? Luxardo cherries offer a gourmet upgrade to bright red maraschinos.

How We Tested Luxardo Cherries

I ordered a jar of Luxardo cherries from Amazon to determine whether this garnish deserves a permanent spot on my bar cart.

When the box arrived on a rainy Sunday, I was eager to dig in. After all, what tastes better on a chilly fall day than a warming cocktail? I was happy to see the jar wrapped in a thick layer of packing insulation to protect the glass from any shipping accidents.

On Their Own

For my first test, I wanted to try a cherry on its own. I opened the jar and was immediately awed by the dark, almost-black color of the cherries and their juice. They look nothing like traditional maraschino cherries. And to my joy, they taste nothing like them, either. At first bite, I was hit with the earthy, juicy flavor of a fresh cherry. These are truly next level. There’s no broken-down texture and no sickly-sweet aftertaste.

In a Cocktail

Next, I made my aforementioned favorite drink: a sweet brandy old-fashioned. When made sweet, this supper club cocktail relies on both a maraschino cherry for garnish and a small amount of cherry juice muddled with an orange slice and bitters.

From my previous test, I knew the garnish would be delicious (especially once it soaks up some of the brandy…yum!). But the marasca cherry syrup really kicked my homemade drink up a notch. It tasted akin to what I’d order at a bar—but without the $12 price tag. Could these cherries actually save me money?! They’re also a delicious addition to a cocktail kit.

In Cookies

For my last test, I texted my parents for a copy of a beloved family recipe: maraschino cherry cookies. We’ve been making (and eating!) these gems for as long as I can remember, and they’re always a fan favorite. The recipe is a simple butter cookie rolled into balls and dipped in sugar. Then, just before baking, you add a halved maraschino cherry to each mound.

Now, my family has always used the standard grocery store cherries for this recipe. But I was excited to see how they’d turn out with Luxardo cherries. I whipped up a batch, and my first impression was, “Wow, these look different!” As previously mentioned, Luxardo cherries have a dark burgundy, almost-black hue that sets them apart from red-dyed maraschinos.

At first bite, I was hit with a wave of nostalgia—then something new. This cookie had the same light, buttery taste I know and love, but the cherry was a brand-new experience. It yielded a richer, more luxurious bite, and the cookie as a whole was more satisfying. I didn’t have to eat five to get my “cherry fix.” One or two did the trick. And in my opinion, the improved taste of these treats more than made up for the lack of red color.

Like most cocktail ingredients, Luxardo cherries last for a long time when properly stored. The back of the jar recommends stashing at room temperature in a cool, dark place.

If you’re thinking, “Well, what’s the catch? These cherries sound too good to be true!”—here it comes. There’s one notable downside to Luxardo cherries. A 14-ounce jar costs upwards of $20—roughly 10 times more expensive than a standard jar of maraschinos from the grocery store. Ouch.

Pros

Beautiful cherry taste
Satisfying mouthfeel
Natural ingredients list
Grown and produced in Italy
Luxurious, restaurant-quality experience
Long shelf life

Cons

Pricey
Dark color is not ideal for holiday baking

How to Use Luxardo Cherries

While I’ll enjoy our cherries in an old-fashioned when the work week is done, there are lots of delicious ways to use Luxardo cherries in the meantime. And once you taste them, trust us, you’ll find excuses to use them (and the delicious syrup) any way you can.

Cocktails and Beverages

Luxardo cherries are the perfect way to upgrade any cocktail. Skewer a few Luxardo cherries onto a pick to garnish your favorite drink. Add these cherries to a Manhattan, Rob Roy or Tom Collins.

And don’t sleep on the syrup! Each jar of Luxardo cherries is packed with a thick, flavorful syrup. Use this in drinks that typically call for simple syrup or even grenadine.

Since these cherries and their syrup are alcohol-free, feel free to add a splash to kids’ Shirley Temples or into your morning cold brew.

Baking

While they won’t provide the same vibrant red color as the standard variety, Luxardo cherries are suitable in any recipe that calls for maraschino cherries. Some of our favorites include classic pineapple upside-down cake, cherry thumbprints and spumoni torte.

Frozen Treats

Cherries are one of our favorite ice cream toppings. So why not use them next time you host an ice cream social or make yourself a sundae? Try using the syrup in lieu of (or in addition to!) hot fudge on sundaes. Then top your banana split or turtle sundae with a Luxardo cherry or two.

You can also use Luxardo cherries in icebox cakes, ice cream pies and other no-bake desserts. They freeze well and make for a striking topping. Try Luxardo cherries in a no-bake cherry-almond pie, frozen cherry salad and banana split pie.

When shouldn’t you use Luxardo cherries?

While Luxardo cherries beat traditional cocktail cherries any day, there are still some times when the bright red option is better. If a recipe uses maraschino cherries to create a pink or red hue, use traditional maraschino cherries. Luxardo cherries and their syrup just will not provide that same color. The result will be dark and a very dull maroon.

Also, if you need maraschino cherries with stems, count Luxardo out. These cherries are stemless.

Why You Should Trust Us

Katie Bandurski has experience as a product tester, shopping editor, and writer for Taste Recipes and Better Homes & Gardens. Her hands-on expertise includes baking, kitchen tools and cookware, home decor, recipes and cooking techniques, and she has published over 2,000 articles within the food industry.

Alexandra Mantella, Content Updates Editor at Taste Recipes, updated and contributed research to this piece. She has over five years of experience in product testing, research and commerce writing. Previously, she served as a commerce content update editor at Bob Vila.

FAQs

What do Luxardo Cherries taste like?

Opening up a jar of Luxardo maraschino cherries for the first time is pretty surprising. Inside, you’ll notice a striking difference compared to the typical cocktail cherries you see bobbing around in a jar. These cherries are small, dark—nearly black—and are packed in a thick syrup.

Luxardo cherries taste more like fresh cherries. They’re earthy, juicy and have some mellow nutty flavor as well. These cherries also have a satisfying texture. They’re tender yet still toothsome. They don’t have any sort of waxy consistency the way other cocktail cherries do.

What is special about Luxardo cherries?

Consider Luxardo cherries the Ferrari of cocktail cherries. These maraschinos are made in Italy and purveyed by several generations of the Luxardo family. The ingredients list is short and sweet, allowing the flavor and texture of the marasca cherries to shine.

Why are Luxardo cherries so expensive?

When you click “add to cart” or pick up a jar at the store, you’ll notice that Luxardo cherries cost significantly more than their bright red counterparts—about $20 a jar.

They are pricey because Luxardo uses marasca cherries, a particular type of cherry that’s only grown in northeastern Italy. It’s an uncommon variety and is therefore more expensive. Luxardo also uses high-quality ingredients and an age-old candying process, which pushes up the cost.

Are Luxardo cherries soaked in alcohol?

No, Luxardo cherries do not have alcohol in them (or the syrup). You will notice that maraschino cherries do share a name with maraschino liqueur. They share a name since both use marasca cherry juice—just in different ways.

What Other Reviewers Had to Say

We’re not the only ones trading in ruby red maraschino cherries for Luxardos. More than 8,000 five-star Amazon ratings are in agreement.

“Really want to buy these but think they are too expensive? They are worth it,” says five-star reviewer David Phillips. “I’ve tried lots of alternatives that vary from pretty good to awful. But there is no replacement for these.”

Verified purchaser Sherry T. shares a similar rave review: “These are the only cocktail cherry you should ever buy. They are rich and delicious and provide your cocktail with the perfect next-level taste. While they are ridiculously expensive, they are special and have no rival.”

And it’s not just Amazon reviewers! Taste Recipes staffers are equally smitten.

“My family owns a bar, and this is the only brand we use there,” says Content Director Ellie Martin Cliffe. “You haven’t had a maraschino cherry until you’ve tried Luxardo. They’re the grown-up version of the kiddie cocktail garnish: sweet and a little tart (with no artificial colors). We always have a jar around for cocktails and ice cream. Full disclosure: Sometimes I’ll sneak a cherry for a sweet little snack.”

Final Verdict

Don’t get me wrong, I understand the appeal of bright red maraschino cherries in some contexts. But for me, there’s no going back.

Luxardo cherries are well worth the price tag. They’re high quality, flavorful, natural and undeniably delicious. I can’t wait to continue experimenting with them in cocktails and cherry desserts.

Plus, with the holiday season on the horizon, consider giving a jar of Luxardos as a gift to home bartenders or as a stocking stuffer. And, thanks to their gourmet ingredient status, Luxardo cherries make a great gift for bakers too.

Where to Buy Luxardo Cherries

On Sale

VIA MERCHANT

We Tried It

Luxardo Cherries

Looking to level up your favorite cocktail or dessert? Luxardo cherries offer a gourmet upgrade to bright red maraschinos.

You can pick up Luxardo cherries at a variety of retailers, including Amazon, Williams Sonoma and Walmart. Expect to spend around $20-$25 a jar. They’re worth it!

Former Taste Recipes Editor Lisa Kaminski contributed to this article.

The post Luxardo Cherries: We Tried This Gourmet Ingredient and Now There’s No Going Back appeared first on Taste Recipes.

How to Make Canned Cherry Pie Filling Taste Homemade

Carrie Madormo, RN — Thu, 06 Jan 2022 13:45:28 +0000

Who doesn’t love a slice of warm cherry pie with a scoop of creamy vanilla ice cream on top? It’s the perfect dessert for everyone who doesn’t have to make it. Cherry pie making is a labor of love, and sometimes you’re just not feeling up to all of the pitting, chopping and sweating over a hot stove. The solution? Jazzing up the canned cherry pie filling to get all the delicious flavor without hours of work.

Learn how to make canned cherry pie filling taste better than homemade cherry pie filling with a quick tweak or two. Just don’t tell your grandmother that you learned it from us!

Sweeten the Pie Filling

Sweetening your cherry pie filling will give it an instant flavor boost. Most prepared pie fillings tend to be very sweet, but cherry pie filling is a different story. Cherries are a naturally tart fruit, and so cherry pie filling may not taste as sweet as you’d like.

For a more candied taste, opt for a cherry jam or jelly. Try adding a few spoonfuls to your prepared filling, tasting as you go. For a more intense sweet flavor, go right to the good stuff and add sugar. A tablespoon of white or brown sugar will take care of any tartness. Or try a natural sweetener and add a bit of honey or agave syrup.

Add Citrus

Ever had a cherry limeade or cherry lemonade that made you wish you could eat it as dessert? Well, squeezing some citrus juice and the zest of the citrus into the mix is almost as close as you can get.

Try squeezing the juice from half of a large lemon along with one teaspoon of the zest for added tartness in your pie. Lemons, limes and oranges all make for a wonderful infusion in cherry pies.

Add Other Fruits

Since most variations of cherries lean on the tart side, mixing in more subtle and sweet fruits can help cut the tartness down a bit. Chopped apples and peaches will lend a beautiful sweetness (and texture!) to your pie without needing to add granulated sugar.

Make a berry-rich pie by mixing blueberries, chopped strawberries or even raspberries into the pie. You can add as few or as many as you’d like, depending on your preferences.

Make the Filling Creamy

Sweetened condensed milk will add a rich, creamy texture to your cherry pie filling. Stir in half a cup of sweetened condensed milk into your cherry pie filling and warm it over the stovetop. Once the mixture has come together, spoon it into your prepared pie crust and bake your pie. You could also experiment with cream cheese—mix in different measurements depending on how creamy you’d like your filling to be.

Add Spices or Extracts

A quick and simple way to give your canned cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Thicken Your Filling

There’s nothing worse than opening a jar of cherry pie filling and discovering that it is mostly syrup and not nearly enough cherries. Depending on the brand you use, your pie filling may be seriously lacking in the fruit department. Try thickening your pie filling with fresh, frozen or canned fruit. You could use cherries, of course, or try something new. Strawberries, blueberries, blackberries, raspberries, apples or peaches all pair nicely with cherry pie filling.

Another way to thicken your pie filling is with cornstarch. Mix the cornstarch with a bit of sugar to prevent your filling from taking on a chalky taste. Or try any number of different pie thickeners like flour, arrowroot or tapioca.

How to Use Cherry Pie Filling

Of course, the most obvious way to use canned cherry pie filling is to bake it into a classic pie crust. We have a simple double crust recipe you can use, or, to keep things easy, opt for one of these top store-bought pie crusts.

Finally, can you ever have too much butter in a pie? We didn’t think so. Once you’ve poured your upgraded cherry pie filling into the pie crust, top it with small cubes of butter to give the filling a thicker, richer texture.

For ideas that don’t involve a typical pie crust, there are myriad ways to use canned cherry pie filling. Use an Oreo pie crust for a super rich way to get your chocolate craving in or opt for a more subtle graham cracker crust. You could also avoid making a pie altogether and use the filling in a glazed coffee cake or a creamy ricotta cheesecake. Need something that requires absolutely no work? Spoon your upgraded filling over vanilla bean or chocolate ice cream.

Desserts to Make Using Pie Filling

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Cherry Crisp RecipeThe delightful contrast of juicy tart cherries and a crunchy oat topping creates an absolutely irresistible cherry crisp recipe. Serve it warm with your favorite vanilla ice cream!