Local Cherry Recipes
Cherry season is sneaking up on summer, bringing a sweet summertime favorite to Haggen. Recent heat waves helped ripen local cherry crops to juicy perfection earlier than usual this year. Prized for their beautiful red flesh and abundance of antioxidants, cherries make a great choice at your table.
Ripe with flavor and possibilities
Fresh cherries are a delectable treat right off the stem, but did you know they’re also great in recipes? Capture the subtle sweetness of red cherries in sauces, spreads and mouthwatering desserts. Sometimes simple ingredients make the best combinations.
Make your salad extra special
- 2 cups cherries, pitted and halved
- 2 Tbsp Newman’s Own Balsamic Dressing
Preheat grill to medium heat. Place cherries in a medium bowl. Add balsamic dressing and toss well. Place cherries on a grill pan and grill until tender, about 5 minutes. Use a spatula to turn occasionally while cooking.
Toss in a salad or dollop onto ice cream.
Mini Skillet Cherry Peach Galette
- 12″ prepared pie crust, room temperature
- 1 cup cherries, pitted and cut in half (about 16-20 cherries)
- 2 cups peaches, sliced thinly (2 peaches)
- 1/3 cup sugar
- 1 Tbsp. lemon juice
- turbinado sugar
- 1 egg
- 2 Tbsp heavy cream
- cinnamon sugar
Preheat oven to 350°. Line mini 8″ cast iron pan with parchment paper, extending over the sides of the skillet. Lay out pie crust in the skillet.
In a bowl, toss cherries, peaches, sugar and lemon juice. Pour in the skillet and fold over extra dough around the filling. Brush exposed dough with beaten egg. Sprinkle with turbinado sugar.
Bake for 30 minutes. Remove from oven, drizzle cream over exposed filling, and sprinkle with cinnamon sugar. Cook for additional 20–30 minutes or until fruit is tender and crust is lightly golden. Remove from oven. Let rest for at least 10 minutes before serving.
Cherry BBQ Sauce
The secret ingredient to a great BBQ sauce is cherries
- Yields 3-1/2 cups
- 1 medium onion, chopped
- 2 Tbsp butter
- 2 garlic cloves, minced
- 2 cups fresh cherries, pitted and coarsely chopped
- 1 cup ketchup
- 2/3 cup packed brown sugar
- 1/4 cup balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp bourbon
- 2 tsp ground mustard
- 1/2 tsp pepper
- 1/8 tsp Liquid Smoke, optional
In large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients and bring the mixture to a boil. Turn burner to low and simmer uncovered, for 20 minutes or until cherries are tender and sauce has thickened. Pour cooled mixture into blender and blend until smooth.