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Cherry Recipes

Cherry Salsa Chicken

  • 1 large onion, chopped
  • 1 TB butter, margarine, or olive oil
  • 1 1/4 cups chicken broth
  • 1 cup Orchard Country Cherry Salsa - mild, medium or hot (your preference)
  • 1 cup uncooked long grain rice
  • 1/8 tsp. garlic powder
  • 4 boneless, skinless chicken breast halves (about 1 lb) Butterfly cut and quartered
  • 3/4 cup cheddar cheese, shredded
  • 1 can corn
  • Salt and pepper
  • Chopped parsley, optional

In a large skillet on stovetop saute onion in butter until tender. Add broth and salsa - bring to a boil. Stir in garlic powder and rice. Place chicken over rice; cover and simmer for 10 minutes. Turn the chicken - salt and pepper to taste. Cover and simmer on heat for 30 minutes. Remove from heat. Sprinkle with corn and cheese. Cover and let stand for five minutes. Garnish with chopped parsley.    *From Adie & Pete Hegrenes 

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 Orchard Country Winery & Market

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


  • 2 1/2 c. unsweetened, pitted, fresh or frozen (thawed) Orchard Country Montmorency tart cherries
  • 3 Tb.  tapioca
  • 1 c.  sugar


  • 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.

White Chocolate & Cherry Scones

  • 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 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 


  • 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

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.

Chopped Cherry Crunch Bars

  • 1 cup sugar
  • 1 cup (2 sticks) salted butter
  • 1 egg yolk
  • 1 cup almonds
  • 3 cups all-purpose flour
  • 1 9.2 oz jar of Orchard Country Chopped Cherry Jam

Preheat oven to 350F. Grease a 9 x 9-inch pan.

Combine sugar and butter in a mixing bowl. Using an electric mixer on medium speed, beat until light. Add egg and beat well. Add almonds and flour; mix well. Mixture should be a bit crumbly and dry. Pat half the mixture into prepared pan. Bake 20 minutes. Remove from oven and immediately spread with Chopped Cherry Jam. Crumble remaining dough over jam. Pat lightly. Bake 40 minutes or until golden brown on top. Cut into squares.

*May substitute Chopped Cherry Jam with any of your favorite Orchard Country fruit preserves.

Cherry Butter Rolls

  • 1 loaf (16 oz) thinly sliced white bread, crusts removed
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup confectioner's sugar
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 3/4 cup butter, melted
  • 1 tsp Orchard Country cherry butter

Flatten bread with a rolling pin. In a bowl, combine cream cheese and confectioner's sugar. In another bowl, combine sugar and ground cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread and a very thin layer of cherry butter. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on ungreased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Yield: 16 roll ups. Good warm or cold. *You can also substitute any of Orchard Country's fruit preserves to enjoy your favorite flavor!

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 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.

Tart Cherry Icebox Cake
  • 1 and 1/2 cups Montmorency tart cherries, pitted/thawed if frozen
  • 6 tablespoons white sugar
  • 1 teaspoon cornstarch (+ 1 teaspoon water)
  • 2 cups heavy whipping cream
  • 1/2 tablespoon vanilla bean paste
  • 1/2 cup white sugar
  • 1 package (3.5 ounces) cheesecake pudding mix, not prepared
  • Pinch of salt
  • 2 sleeves graham crackers
  • Optional: 1-2 chocolate bars, for topping
  • Place the tart cherries and sugar in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain the cherries and allow the liquid to cool in the fridge.
  • In a large bowl fitted to a stand mixer, add the heavy whipping cream and vanilla bean paste. Mix until it begins to thicken and then slowly add the 100% cooled cherry sauce (you’ll only add 1/2 cup of this sauce). Mix until soft peaks form and then slowly add in the sugar and the cheesecake pudding mix until the cream reaches stiff peaks.
  • Spread a little bit of this mixture in the bottom of a 9 x 9 inch baking pan. Top with graham crackers (break them to try and cover as much of the bottom of the pan as possible).
  • Spread about 1/3 of the cherry whipped cream mixture on top. Layer more graham crackers. Spread another 1/3 of the whipped cream mixture on top. Layer more graham crackers. Spread the remaining whipped cream over the top.
  • Cover tightly and refrigerate for at least 2 hours.
  • When ready to enjoy, use a vegetable peeler to peel the side of a chocolate bar to make curls over the bars.
  • Enjoy!

Recipe courtesy of Chelsea Lord,

Chocolate Tart Cherry Milkshake
  • ¼ cup bittersweet chocolate chips
  • 3½ cups frozen Montmorency cherries, plus 2 cherries for garnish
  • 1½ tablespoons cocoa powder
  • ¼ cup maple syrup
  • 1½ cups 2% milk or coconut milk
  • 1 teaspoon vanilla extract

For the chocolate swirls (optional), melt the chocolate by filling a large skillet halfway with water and bringing it to a simmer. Place the chocolate chips in a heat-safe bowl (metal or glass). Once the water is simmering, turn off the heat and place the bowl of chocolate in the water, then stir until it is melted. Line a baking sheet with parchment paper, then use a spoon to drizzle the melted chocolate onto the paper in random swirl patterns. Place the baking sheet in the freezer and freeze until serving

For the milkshakes, in a blender combine frozen Montmorency cherries, cocoa powder, maple syrup, milk, and vanilla extract and blend until smooth. Pour into a glass and if desired, stir in chocolate swirls, leaving out 2 for a garnish. Serve immediately, garnished with chocolate swirls and extra frozen cherries.

Recipe courtesy of

Tart Cherry Breakfast Strata
  • 4 cups diced sourdough bread
  • 16 ounces fresh breakfast chicken sausage
  • 1 tablespoon chopped sage
  • 1 red onion, diced
  • 2 cups sliced mushrooms
  • 2 cups chopped rainbow chard
  • 1 tablespoon chopped parsley
  • ½ cup dried Montmorency tart cherries
  • 12 large eggs
  • ½ cup plain Greek yogurt
  • 1 cup milk
  • Freshly ground pepper
  • 1 cup shredded cheddar cheese
  • Butter for coating pan

Preheat oven to 375 and coat 13×9 in casserole dish with butter. Arrange bread in bottom of dish.

In large skillet over medium high heat, cook sausage. Stir in sage and continue cooking until sausage is browned.

Add onions and mushrooms and cook until softened.

Toss in rainbow chard and cook until wilted.

Stir in parsley and season with freshly ground pepper. Remove from heat and pour over bread in casserole dish. Sprinkle tart cherries evenly on top.

In large mixing bowl, whisk together eggs, milk and yogurt. Season with freshly ground pepper.

Pour egg mixture over sausage and veggies in casserole dish.

Top with cheese.

Bake uncovered for 35-40 minutes until browned on top and cooked through.

Recipe courtesy of Kristina LaRue, Love & Zest

Tart Cherry Tuna Avocado Bowls
  • 1/2 small avocado, diced
  • 4 ounces albacore tuna canned in oil
  • 1 tablespoon dried Montmorency tart cherries
  • 1 tablespoon chopped pecans
  • Pepper to taste

Mix all ingredients in a small bowl until combined. Serve salad in avocado bowl.

Recipe courtesy of Kristina LaRue,

Tart Cherry Pineapple Salsa
  • 2 cups frozen Montmorency tart cherries, thawed and chopped
  • 1 cup fresh pineapple, diced
  • 1 jalapeno pepper, minced, seeds and ribs removed for less heat
  • juice of one lime
  • 1/3 cup cilantro, chopped
  • salt to taste
  • Tortilla chips for serving

Mix all ingredients together in a medium bowl until well combined. Serve with tortilla chips.

Recipe courtesy of Emily Caruso,

Cherry Mojito Popsicles
  • 1 1/4 cups plain Greek yogurt
  • Zest of 1 lime
  • 1 1/4 cups Montmorency tart cherry juice
  • Juice of 1 lime
  • 1/3 cup finely chopped fresh mint leaves

Stir together yogurt, honey, and lime zest. In a separate bowl, stir together cherry juice, lime juice, and mint.

Spoon two alternate layers of yogurt and cherry mixture into each popsicle mold. Insert popsicle sticks into the molds and freeze until solid, about 6 hours.

To unmold the popsicles, run the mold under warm water for a few seconds, being careful not to thaw the pops. Store in the freezer for up to 2 months.

From Rocket Fuel by Matt Kadey, RD.

Zucchini Noodles with Creamy Avocado Sauce
  • 2 zucchinis
  • 1-2 cloves garlic
  • 1 cup packed spinach
  • 1/4 cup packed basil leaves
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/4 cup sliced almonds
  • 1/4 cup dried tart cherries
  • 2 tablespoons shaved parmigiano reggiano

Using a spiralizer, trim the ends of the zucchini and spiralize to make zucchini noodles.

In bowl of a food processor with puree blade attachment, add garlic, spinach and basil and pulse until minced.

Add avocado, lemon juice, and water and process until smooth and creamy. Depending on size of avocado, add additional water to thin sauce to desired consistency.

Toss creamy avocado sauce with raw zucchini noodles and top with almonds, tart cherries, and shaved parmigiano reggiano.

Recipe courtesy of Kristina LaRue,

Cauliflower Tart Cherry Salad

  • 1/2 cup raw sunflower or pumpkin seeds, shells removed (can use a combination of both if preferred)
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 large head cauliflower, stems and leaves removed
  • 1 1/2 cups dried Montmorency tart cherries
  • 1/3 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons chopped chives
  • 1 1/2 tablespoon honey
  • kosher salt and pepper to taste

Add seeds to a small skillet with olive oil and salt. Place over a medium low heat, stirring occasionally until toasted and fragrant; about 5 minutes. Remove from heat and let cool.

Cut cauliflower in quarters removing the tough stems and leaves. Using a food processor fit with a slicing blade, a mandolin slicer, or a sharp chef’s knife, thinly shave the cauliflower. Place cauliflower in a large bowl. Add toasted seeds and dried Montmorency tart cherries and toss to combine.

In a small jar with a lid, combine dressing ingredients (white wine vinegar, olive oil, chopped chives, honey, salt, and pepper). Screw on lid and shake until well combined. Pour over salad and stir to evenly coat cauliflower. Taste and adjust salt for seasoning.

Recipe courtesy of Emily Caruso,

Tart Cherry Granola Smoothie Bowl

  • Granola
  • 1/4 cup olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned rolled oats
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 cup sliced almonds
  • 1 cup dried Montmorency tart cherries
  • 1/2 cup pepitas
  • Smoothie Bowl
  • 2 1/2 cups frozen Montmorency tart cherries
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 1 1/2 tablespoons maple syrup
  • 1 ripe banana
  • 1 cup almond milk

Preheat oven to 325F.

In a small bowl, whisk together olive oil, maple syrup, and vanilla. In a separate bowl stir together oats, salt, cinnamon and almonds. Pour in mixture. Bake for about 45 minutes until golden brown, stirring every 15 minutes and watching carefully at the end of the baking time, stirring more if necessary.

Roughly chop 1 cup dried cherries.

When the granola is baked, cool slightly, then stir in cherries and pepitas. Store in an air-tight container for up to 1 month.

For the smoothie, blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in a bowl with cherry granola.

Recipe courtesy of Sonja Overhiser, A

Grilled BBQ Chicken Naan Pizza with Tart Cherries


  • 1 slice garlic Naan bread
  • 2 tablespoons barbeque sauce
  • 1/3 cup shredded Monterey Jack cheese
  • 1/4 cup sliced red onions
  • 2 ounces grilled chicken breast, sliced
  • 1/4 cup spinach, chopped
  • 2 tablespoons dried Montmorency tart cherries

Heat grill over medium high heat. Spread barbeque sauce on Naan bread.

Layer with cheese, onions, chicken, spinach, and Montmorency tart cherries.

Grill pizza for 10 minutes or until bread is crispy and cheese is melted.

Recipe courtesy of Kristina LaRue,

Cherry Coffee Cake Muffins


  • 2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 cup nonfat plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 cups frozen Montmorency tart cherries, thawed and drained


  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 3 tablespoons unsalted butter, room temperature


  • 1 cup powdered sugar
  • 1 tablespoon milk

Preheat the oven to 350°F. Line muffin pans with 17-18 paper liners. Set aside.

In a large bowl, combine the flour, baking soda, baking powder and salt together.

In a smaller bowl, beat the butter and brown sugar together until creamy. Beat in the eggs, one at a time until combined. Beat in the yogurt and vanilla until just combined.

Stir the butter mixture into the dry ingredients.

Gently fold in the cherries and scoop into the prepared pan.

Meanwhile, stir the streusel mixture together and sprinkle evenly on top of the muffins.

Bake for 30-35 minutes or until light golden brown.

Remove from the pan and allow to cool completely on a cooling rack.

Meanwhile, stir the glaze ingredients together and drizzle over the muffins.

Recipe courtesy of Caroline Edwards,

Cherry Almond Chex Mix


  • 6 cups vanilla chex cereal
  • 1 cup plain cheerios
  • 1 1/2 cup pretzels
  • 1/2 cup sliced, raw almonds
  • 3 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup dried, tart cherries
  • 2 oz. white chocolate, melted

Preheat oven to 300 degrees. Line baking sheet with parchment paper and set aside.

In large bowl, stir chex, cheerios, pretzels and almonds together to incorporate.

In a separate smaller bowl, melt butter, then stir in corn syrup, cinnamon, vanilla and almond extract. Drizzle butter mixture over the mixture of cereals and toss to coat evenly. Spread over prepared baking sheet in one even layer and bake 20 minutes, stirring once half way though. Remove from oven and break apart any pieces that may have stuck together. Cool completely.

Sprinkle tart cherries over mix and drizzle with white chocolate let chocolate set until hardened, then break apart and store in air tight container for up to 2 weeks.

Recipe courtesy of Lauren Brennan,


Crockpot Cherry Balsamic Glazed Pork


  • 1 1/2 cups unsweetened tart cherry juice
  • 1/2 cup honey
  • 1 small onion, diced
  • 3 cloves minced garlic
  • 2 tablespoons dijon mustard
  • 1 tablespoon sesame oil
  • 1 teaspoon dried ginger
  • 3 lbs. pork tenderloin
  • salt and pepper, to taste


  • 1/4 cup unsweetened tart cherry juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • parsley and sesame seeds for garnish

Place cherry juice, honey, onion, garlic, mustard, sesame oil and ginger into a crockpot and stir. Set aside.

Generously rub a 3 pound pork tenderloin with salt and pepper and place into crockpot. Cover and cook on high 2-2 1/2 hours until just cooked. Remove meat from crockpot and set on an aluminum foil lined baking sheet. Set aside.

To make the glaze, place all ingredients into a small saucepan and heat gently to melt sugar. Brush overtop pork. Broil until meat gets dark and sticky. Top with parsley and sesame seeds. Slice into 1/2 inch slices and serve warm.

Recipe courtesy of Lauren Brennan, 

Sparkling Cherry Lemonade

  • 2 cups tart cherry juice
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup honey
  • 3 cups sparkling water
  • ice cubes

In a small sauce pan on medium heat, warm the lemon juice and honey until the honey has been combined. Remove from the heat.

In a large pitcher, combine the lemon and honey mixture with the cherry juice and sparkling water. Stir in enough ice cubes to fill the pitcher.

Recipe from Caroline Edwards,

Cherry Granola
  • 2 cups dried tart cherries
  • 4 cups old-fashioned oats, uncooked
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup sunflower kernels
  • 3/4 cup honey
  • 6 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon

Combine oats, pecans, and sunflower kernels in a large mixing bowl. In a separate bowl, combine honey, melted butter, vanilla and cinnamon. Pour over oat mixture, and stir until all ingredients are well-coated. Spread mixture on 15x10x1-inch baking pan.

Bake in a pre-heated 350 degree oven 30 to 40 minutes or until golden brown, stirring mixture every 10 minutes. Remove from oven. Stir in tart cherries. Cool mixture completely.

Store tightly covered at room temperature up to 1 week.

Yield: 8 cups

Recipe courtesy of The Cherry Marketing Institute,

Tart Cherry Pie Snack Balls

  • 1 1/2 cup dried tart cherries
  • 1 cup dry roasted, salted almonds
  • 1 cup walnuts
  • 1 teaspoon cinnamon (optional)
  • 1 tablespoon water

Place all ingredients in a food processor and process about 1 minute, or until ingredients are in small, relatively uniform crumbles.

Form mixture into balls or bars. Enjoy!

Recipe courtesy of Anne Mauney,

Slow Cooker Chocolate Cherry Steel Cut Oatmeal

  • 2 cups 2% milk
  • 2 cups water
  • 1 cup steel cut oats
  • 1/3 cup dried tart cherries
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce unsweetened bakers chocolate, chopped
  • 1/4 cup maple syrup
  • 1/2 teaspoon almond extract
  • Pinch kosher salt

    For Cherry Sauce
  • 1 1/2 cups frozen tart cherries
  • 2 tablespoons water
  • 1/4 teaspoon almond extract

Combine all the ingredients for the oatmeal in a 3 or 4 quart slow cooker (*see note) and stir together. Cover, cook on low for 8 hours the night before and set so that the slow cooker stays on warm after it’s done cooking.

In the morning, combine the ingredients for the sauce in a small sauce pot over medium-high heat. Bring to a simmer and let cook for about 7-10 minutes until thickened.

Uncover the oatmeal, stir and add a bit more milk if it’s thickened up too much. Spoon the oatmeal into serving bowls and top with the cherry sauce.

Note: If your slow cooker is larger than this, you will want to double the recipe so that the oatmeal doesn’t burn as it will be spread too thin in a larger slow cooker.

* Recipe from Gina Matsoukas,

Double Chocolate Cherry Cookies

  • 1 cup dried tart cherries
  • 1 1/2 cups whole wheat flour, whole spelt flour or white whole wheat flour
  • 1 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 cup refined coconut oil
  • 11/4 cups unrefined sugar
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 2 eggs
  • 2/3 cup chocolate chips

Preheat the oven 350 degrees F. and line a baking sheet with a piece of parchment paper.

In a medium bowl, mix together the flour, cocoa powder and baking powder. In a large microwave safe bowl, melt the coconut oil.

To the melted coconut oil, add the sugar, honey, vanilla and eggs and stir until well combined. Let sit for 5 minutes to let the sugar dissolve

Add the dry mix to the wet and stir until well combined. Stir in the chocolate chips and dried tart cherries.

Roll into 24, 1 1/4 -inch balls and place them 2 inches apart on the prepared baking sheet. Press the balls down with the palm of your hand.

Bake for 6 to 8 minutes or until the cookies appear set in the middle. Do not over bake!

Let the cookies cool for two minutes on the baking sheet and then remove to a wire rack to cool completely. Store in an airtight container for up to 1 week.

*Recipe from Erin Dooner,

Cherry Basil Orzo Pasta

  • 1 cup frozen tart cherries
  • 1/2 cup dried pitted chopped dates
  • 1 teaspoon minced garlic
  • 1/2 pound orzo pasta
  • 4 ounces feta cheese
  • 1/4 cup fresh basil chiffonade
  • Salt to taste

Mix together tart cherries, dates and garlic in a small sauce pan on low; heat until dates are rehydrated. Meanwhile, boil orzo pasta in salted water for 8 to 10 minutes. Drain pasta, stir in tart cherry mixture and feta cheese. Season with salt and garnish with fresh basil.

*Recipe from 

Cherry Granola

  • 3 cups rolled oats
  • 1 cup dried cherries
  • 1 cup slivered almonds
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup plus 2 tablespoons maple syrup
  • 3/4 teaspoon salt

Preheat oven to 250F. In a large bowl, combine the oats, coconut, cashews, almonds, and brown sugar. In a separate bowl, combine the maple syrup, oil and salt. Combine both mixtures and pour onto two sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried cherries and mix well.

*Recipe modified from

Pork Chops with Cherry Sauce

  • 2 boneless pork loin chops, about 1-inch thick
    2 boneless pork loin chops, about 1-inch thic
    2 boneless pork loin chops, about 1-inch thick
  • Salt and freshly ground black pepper, to taste (used 1/4 tsp salt, 1/8 tsp pepper)
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup reduced sodium chicken broth
  • 1/3 to 1/2 cup dried tart cherries
  • 2 tablespoons orange marmalade
  • 1 tablespoon balsamic vinegar
  • Dried red pepper flakes, to taste (used 1/8 tsp pepper)

Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them). Internal temperature of the pork should be about 160 degrees. Add chicken broth or water, if needed. Serve pork chops with cherry sauce spooned over them.  *From The Cherry Marketing Institue.

Carrots with Character

  • 1 pound carrots, peeled and sliced
  • 1/2 cup dried tart cherries
  • 3 tablespoons maple syrup
  • 2 tablespoons margarine
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
1 pound carrots, peeled and sliced
1/2 cup dried tart cherries
3 tablespoons maple syrup
2 tablespoons margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger - See more at:

Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, margarine, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occasionally, over medium heat, until mixture is hot and bubbly. 

Note: A 1-lb package of whole baby carrots can be substituted for the sliced carrots.   *The Cherry Marketing Institute

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 Chocolate Kisses


  • 1 cup butter softened to room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon salt
  • 2 teaspoons sweet cherry juice
  • 1/2 teaspoon pure almond extract
  • 6 drops red food coloring (optional)
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 - 3/4 cup coarsely chopped dried cherries
  • About 30 dark chocolate kisses unwrapped


  1. Preheat oven to 350°. In a large bowl, cream butter, powdered sugar and salt. Mix in cherry juice, extract and optional food coloring. Gradually stir in flour and baking soda. Fold in cherries.
  2. Shape dough into 1-inch balls. Place 1 inch apart on to greased baking sheet.
  3. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into the center of each cook. Cool on baking sheets for 2 minutes. Transfer to wire racks to cool.

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.