Cherry Recipes

Cherry Chili

  • 3/4 cup Orchard Country's dried tart cherries-chopped
  • 2 cups fat free chicken broth, divided
  • 1 tablespoon olive oil - 1 cup chopped onion
  • 1 tablespoon fresh chopped garlic - 1 pound lean ground turkey
  • 1 roasted red pepper, cut into 1/4" cubes
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin - 1 teaspoon ground coriander
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon dried oregano - 4 cups chopped fire-roasted tomatoes
  • 1 1/2 cups cooked black beans (or 1-16 oz can, rinsed and drained)
  • 1/4 cup cilantro, chopped

    Heat one cup of the broth. Place cherries in a small mixing bowl. Add hot broth and set aside.
    Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink. 
    Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
    Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.     *From the Cherry Marketing Institute. 

Cherry Bounce

  • 4 cups Orchard Country Tart Montmorency Cherries
    Note: some traditional recipes call for cherries with pits for a nice presentation, however if using finished product in a recipe such as cake-you may want to remove the pits or choose pitted cherries
  • 1 quart favorite liquor (vodka, brandy, etc)
  • ½ cup sugar

    Combine all ingredients in a large airtight jar or container. Set aside for at least 1 month, occasionally tipping the jar upside down and back again to mix. The alcohol content increases the longer you let it sit. Serve as a holiday drink or dessert. — Recipe courtesy of Lautenbach’s Orchard Country


Deep Dish Cherry Pie

  • 2 quart jars of Orchard Country (pitted) tart cherries or 4 cups fresh/frozen (pitted)tart cherries
  • 1 cup granulated sugar
  • 3 tablespoons quick-cooking tapioca or cornstarch
  • 1/2 teaspoon almond extract(optional)
  • Pastry for 2-crust, 8-9 inch pie (deep dish) or 10 inch pie
  • 2 tablespoons butter or margarine

    If using canned cherries, drain them well. Discard the juice or save for another use. If using frozen cherries, it is not necessary to thaw them. Combine well drained canned cherries or frozen cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes.
    Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie. *Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Makes 8 servings.

Traditional Door County Cherry Pie
Filling:

  • 2 1/2 c. unsweetened, pitted, fresh or frozen (thawed) Orchard Country Montmorency tart cherries
  • 3 Tb.  tapioca
  • 1 c.  sugar
    Crust:
  • 2 sticks margarine
  • 2 c. flour
  • ¼ c. cold water
  • Dash of salt

Mix cherries, sugar and tapioca in bowl.  Set aside while preparing crust.
Prepare crust:  Put flour and margarine in a mixing bowl.  With pastry blender or spoon blend margarine and flour till creamy.  Add water, toss lightly with fork until all is moist.  Form the dough into 2 equal sized firm balls.  Sprinkle flour on surface, roll out one piece of dough to about 1/8” thick and place in pie pan.
Pour in cherry mixture and roll out other dough ball to 1/8” and place on top of filling.  Moisten fingers with water and going around the edge of pan pinch the edges of crusts together to seal.  Lightly moisten top crust and sprinkle with sugar. *Bake @ 425 degrees for 15 min.  Reduce heat to 350 degrees and bake an additional 40-45 min. or until golden brown.  Makes 1 double crust 9 inch pie. 

* Recipe compliments of Anne Rogers.

Cherry Chocolate Bars

  • 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • 1 can (21 oz) cherry pie filling
  • 2 eggs, beaten
  • 1/2 bag (12-oz size) mini semisweet chocolate chips (1 cup)
  • 1 container Betty Crocker® Whipped chocolate frosting

    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch
    or 13x9-inch pan, or spray with baking spray with flour. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
    *Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.

White Chocolate & Cherry Muffin Tops

  • 1 Stick Butter (unsalted, chilled-cut into small pieces).
  • 1/2 C. Sugar
  • 1 Egg
  • 1 Tb. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 C. Heavy Cream
  • 2 C. & 1 Tb. Flour
  • 1/2 C. White Chocolate (pieces)
  • 1 tsp. Vanilla Extract
  • 1 1/2 C. Orchard Country’s Montmorency Dried Cherries

Preheat oven to 350 degrees. Combine flour, sugar, baking powder & soda. Mix butter in with hands until crumbly. Wisk together egg, cream, and vanilla. Stir into batter with fork until moist clumps form.  Add cherries and chocolate. Scoop out 10 clumps of evenly sized batter into lightly grease muffin top pan. Brush with milk and sprinkle with confectioner’s sugar. Bake 15-18 minutes and cool on rack. Makes 10.

*Recipe compliments of Amy Lautenbach.

Door County Dried Cherry Oatmeal Cookies

  • 1 cup butter (2 sticks-softened)
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup butterscotch chips
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 cup flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 cups oats (uncooked)
  • 1 1/2 cup Orchard Country dried Montmorency cherries

Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Stir in eggs and vanilla. Combine flour, baking soda and cinnamon, add and mix well. Stir in oats, butterscotch chips and cherries. Drop rounded tablespoon onto cookie sheet. *Bake 10-12 minutes. Cool on wire rack. Makes 18-24.

Door County Cherry Coffee Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup shortening or Parkay
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup Door County Montmorency Tart cherries

    Topping:

  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 3 Tb chilled butter

Mix all until crumbly.

Heat oven to 375 degrees.  Grease 8x8x2 pan.  Blend all ingredients (except topping).  Beat batter 1/2 min. Pour 1/2 the batter in pan. Sprinkle cherries evenly over batter.  Crumble ½ topping mix over cherries.  Add remaining batter by spoonfuls.  Crumble remaining topping over.  Bake 25-30 min. or until toothpick is removed clean. *Recipe compliments of Anne Rogers

Door County Cherry Broccoli Slaw

  • 1-Bag broccoli slaw found in the produce section of the grocery store
  • 1-8 oz bag of Orchard Country Dried Door County Cherries
  • 1/2 cup of sliced almonds
  • 1/2 cup of sunflower seeds
  • 3 green onions, sliced
  • 1/2 bottle of Orchard Country Cherry Poppyseed dressing

    Place slaw in mixing bowl. Add cherries and onions. Add dressing. Mix gently. Additional dressing may be used if you would like.
    Chill for about an hour and serve. Just before serving add almonds and sunflower seeds.

Wild Rice Chicken Salad

  • 2 c. cooked wild rice
  • 1 Tb olive oil
  • 1 medium onion
  • ½ can chicken breast
  • ½ c. Orchard Country’s dried Montmorency cherries
  • ½ c. green grapes, halved
  • ¼ c. sunflower seeds
  • ¼- ½ c. Orchard Country’s cherry vinaigrette dressing

Cook wild rice ahead of time, by washing thoroughly, add a dash of salt and bring to a boil.  Reduce heat, cover and simmer 45-60 min. Fluff and drain.  Saute onions in oil.  Add chicken breast and warm through.

Mix all in large bowl.  Toss with dressing and serve.  (Can also be served chilled). * Recipe compliments of Jody Littler

Door County Cherry Chicken Wraps

  • 1/2 cup nonfat lemon yogurt
  • 1 Tb. honey Dijon-style mustard
  • 1 tsp Worcestershire sauce
  • 3/4 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground pepper
  • 1 1/2 cups finely chopped cooked chicken (8 ounces)
  • 1 cup Door County Montmorency dried tart cherries
  • 1/2 cup seeded and finely chopped cucumber
  • 1/3 cup shredded carrot
  • 1/4 cup sliced green onion
  • 4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas

Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve & enjoy. Serves 4.

Classic Door County Cherry Jam

  • 1 1/2 lbs. frozen unsweetened
  • Door County Montmorency tart cherries
  • 4 cups granulated sugar
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 3/4 cup water

For best results, follow recipe exactly. Have ready clean freezer containers with lids (1 or 2-cup size). Coarsely chop cherries while still frozen. Allow cherries to thaw and come to room temp. Don’t drain cherries; use all the juice for the jam. You should have two cups of chopped cherries and juice. It is critical that the cherries be at room temp., not slightly chilled.

Combine chopped cherries with juice and sugar in medium mixing bowl; mix well. Set aside 10 minutes; stir occasionally.

Combine powdered fruit pectin and water in a small saucepan; mix well. (Mixture may be slightly lumpy before cooking.) Bring mixture to a boil over high heat, for 1 minute stirring constantly.  Remove from heat. Immediately stir pectin mixture into cherries. Stir constantly, until sugar is completely dissolved and no longer grainy (about 3 min.). Quickly pour into containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand 24 hours at room temperature to set. For immediate use, store in refrigerator up to 3 weeks, or frozen containers up to a year.  To use, thaw in the refrigerator.


Cherries Jubilee

  • ½ cup Sugar
  • 1 lb. Tart Cherries (pitted)
  • 1 Lemon   
  • 1 Tb. Corn Starch
  • 1/4 cup Brandy
  • 1/2 cup Water

    Cook sugar, cherries, corn starch, water and ½ lemon in skillet over medium heat until
    sauce thickens.  Add brandy and ignite. Remove lemon and serve immediately over vanilla ice cream. Serves 4.

    Sweet & Spicy Appetizer
    Empty a jar of Orchard Country Cherry Jalapeno Spread into a microwave safe bowl and gently warm it about 45 seconds on high and then stir and set aside. Then, put an
    8 oz block of cream cheese on a plate and warm this at ½ power for 30 seconds or until the “chill” is off the cheese—you don’t want it melted.

When cheese is gently warmed and Orchard Country Cherry Jalapeno Spread is pourable---pour the Spread over the cheese, get a butter knife and spread some of the creamy deliciousness on your favorite cracker!
* Recipe compliments of Lea Ann-MN

Cherry Wine Marinade...great for wild game, beef or pork tenderloin.

  • 2 ½ - 3 lbs. meat
  • 1 tsp. ginger
  • 1 tsp. dry  mustard
  • ½ c. soy sauce
  • ½ c. favorite Orchard Country cherry wine
  • ¼ tsp. garlic powder

Mix all together and pour over meat.  Cover and flip meat occasionally to coat.  Let marinade for 2 hrs.  Grill, slice and serve.