• 3/4 cup Cheribundi Tru Cherry or Ginger Cherry juice
• 1/2 cup sugar
• 2 cups fresh or frozen tart red cherries
• 2 cups lemon curd
• 3/4 cup dried sour cherries
• 1 tablespoon grated lemon peel
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground cloves

Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add remaining ingredients; bring to boil. Reduce heat to medium; simmer until mixture is reduced to 3 cups, stirring occasionally, 15 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)

Serve with scones or biscuits, or use as a glaze on poultry or pork.

• 1 1/2 cups frozen cherries, thawed and chopped
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup Cheribundi Tru cherry juice
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans

Method of preparation

Preheat oven to 350°F. Grease and flour a 9×5 loaf pan.

Blend dry ingredients together and set aside. In a small bowl, whisk together yogurt, cherry juice, lemon peel and vanilla extract. In a large bowl beat together butter and brown sugar with an electric mixer until fluffy. Beat in eggs, one at a time, lemon peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cherries and pecans. Transfer batter to prepared loaf pan.

Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

• a 16-ounce bag of frozen bing or other sweet cherry
• 1 firm ripe-pear, peeled, cored, and chopped fine
• 3/4 cup firmly packed light brown sugar
• 1/2 cup dried cranberries, blueberries,  golden raisins or blend
• 1/3 cup finely chopped dried apricots
• two 2-inch strips of lemon zest removed with a vegetable peeler
• a 3-inch cinnamon stick
• 2 cups Cheribundi Tru cherry juice
• 1/4 teaspoon vanilla
• about 10 slices of hearty white bread, whole grain or nut bread crusts removed
• lightly sweetened whipped cream

Method of preparation:

In a saucepan combine all ingredients but the bread and whipped cream, and simmer the mixture for 10 minutes. Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cherry liquid to a shallow dish. Line a 1 1/2-quart soufflé dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish. Soak the trimmed slices in the cherry liquid and line the bottom and the side of the soufflé dish with them.

Discard the zest and the cinnamon stick from the reserved cherry solids and add the solids to the soufflé dish. Trim enough of the remaining bread slices to cover the cherry solids, soak the trimmed slices in the cherry liquid, and top the cherry solids with them. Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans. Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.

• 1/2 cup water
• 3/4 cup Cheribundi Tru Cherry, Skinny Cherry or Ginger Cherry
• 1/4 cup packed dark brown sugar
• 1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large
• 1 tea bag of black tea such as orange pekoe or English breakfast
• 1 to 3 teaspoons fresh lemon juice

Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat. While preparing oatmeal.

 To serve: Squeeze tea bag and discard, then add lemon juice to compote. Serve oatmeal in bowls, topped with compote.

Ingredients

Streusel:  

• 1 1/4 cups all purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
• 1 1/2 cups coarsely chopped walnuts

Filling:  

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• ¼  cup Cheribundi Tru Cherry or Ginger Cherry juice
• 2 teaspoons finely grated orange peel
• 1 teaspoon vanilla extract

• 1/4 teaspoon salt
• 1 1/2 cups dried tart cherries (9 ounces)
• 4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
• Lightly sweetened whipped cream or vanilla ice cream

Method of preparation:

For streusel:
Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts.

For filling:
Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375°F. Generously butter 13×9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.   

Ingredients:

Chocolate-Cherry  Drizzle

• 8 oz. Cheribundi Tru cherry juice
• 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tablespoon brandy or replace with 1 tablespoon Cheribundi Tru cherry juice
• 1 tablespoon light brown sugar
• 1/2 teaspoon vanilla extract

Fruit Filling

• ½ cup apple juice
• ½ cup Cherribundi Tru cherry juice
• ½ cup dry white wine or replace with 1/2 cup Cherribundi Tru cherry juice
• 4 whole cloves
• 1 cinnamon stick
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1/3 cup (packed) dried tart red cherries
• 1/3 cup (packed) pitted dates, quartered
• 1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes or other baking apple
• 1/3 cup packed light brown sugar
• 2 tablespoons apple juice
• 1 1/2 tablespoons cornstarch

Strudel

• 2/3 cup toasted, chopped pecans
• 1/2 cup graham cracker crumbs
• 3 tablespoons sugar
• 9 17×12-inch sheets fresh phyllo pastry or frozen, thawed
• 1/2 cup unsalted butter, melted
• Vanilla bean ice cream (optional)

Method of preparation:

For sauce:
Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat and add chocolate and brown sugar and let the mixture stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)

For filling:
Combine ½ cup apple juice, ½ cup Cheribundi Tru cherry juice, wine (or cherry juice), cloves,  and cinnamon in large saucepan and bring to a simmer. Remove from heat, cover, and let stand for 10 minutes. Add cherries and dates. Cover and simmer until fruit is plump, about 5 minutes. Remove spices and discard. Add vanilla, nutmeg, apples and brown sugar. Simmer, stirring occasionally, until apples are tender but still hold their shape and the liquid is reduced to 3 tablespoons, about 45 minutes.

Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)

For strudel:
Preheat oven to 375°F. Lightly butter a large, heavy baking sheet. Blend first 3 ingredients in a food processor until nuts are finely ground.

Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12×3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)

Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes before slicing strudel and placing on plates. Napper Chocolate- Cherry sauce over strudel and serve with vanilla bean ice cream if desired.

Cherry Sauce:

• 4 oz. Cheribundi Tru Cherry juice or use Ginger Cherry for an added kick or Cacao Cherry for a bit of indulgence!
• 2 teaspoons cornstarch
• 1 tablespoon unsalted butter
• 2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
• 3 tablespoons light brown sugar
• 1 tablespoon fresh lemon juice

Pancakes:

• 3/4 cup unbleached all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/3 cups whole-milk ricotta cheese
• 4 large egg yolks
• 1/2 cup whole milk
• 3 large egg whites
• Vegetable oil (for brushing)
• Plain or vanilla Greek-style yogurt or regular yogurt (optional)

Method of preparation:

Cherry sauce:
Whisk 1/4 cup Cheribundi Tru cherry juice and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup Cheribundi Tru cherry juice, and brown sugar; stir until sugar dissolves. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute. Remove from heat; stir in lemon juice.

Pancakes:
Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed.

Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, and then fold in remaining whites in 3 more additions.

Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.

Transfer pancakes to plates. Top with cherry sauce, and yogurt if desired.

Makes about 16 pancakes. Serves four.

Fruit:

• 1/2 cup packed light brown sugar
• 4 teaspoons cornstarch
• Pinch of salt
• 4 oz. Cheribundi Tru Cherry or Ginger Cherry juice
• 6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
• 1 tablespoon fresh lime juice
• 3/4 teaspoon finely grated lime peel

Biscuit:

• 1 3/4 cups unbleached all purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream or plain yogurt
• 2 teaspoons vanilla extract
• 2 teaspoons grated and finely chopped fresh ginger
• 1/8 teaspoon ground cardamom (optional)
• 1 tablespoon milk

Optional: lightly sweetened whipped cream

Method of preparation:

Fruit:
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in Cheribundi Tru cherry juice. Stir over medium heat until sugar and cornstarch dissolve. Add cherries and stirring constantly, bring to boil. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11×7x2-inch glass baking dish.

Biscuits:
Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk sour cream, vanilla, cardamon, and ginger in a small bowl. Add sour cream mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Place cherry dish on a rack in the bottom third of oven and biscuits in the top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.

Divide fruit in to 6 bowls and top each with a ginger biscuit, or serve short-cake style. Garnish with a dollop of whipped cream, if desired.

  Ingredients:

• 2 teaspoons olive oil
• 1 cup cleaned, diced fennel bulb
• 1 cup dried tart red cherries
• 4 oz. Cheribundi Tru Cherry or Ginger Cherry juice
• 2  8-ounce packages cream cheese, softened
• 1/2 cup lightly toasted pine nuts
• ½ cup fig preserves
• 2 teaspoons balsamic vinegar
• ½ teaspoon fresh thyme or 1/8 teaspoon dried thyme
• ½ teaspoon coarse ground peppercorns
• Salt to taste

Brown bread, sourdough crostini or whole grain crackers

Method of preparation:

In a small heavy saucepan simmer dried cherries in Cheribundi Tru cherry juice, covered, until cherries are soft but still have a little bite to them. Remove pan from heat and allow to cool while making the rest of the blend.

Heat olive oil in a medium sauté pan over medium heat; add diced fennel and sauté for 4-5 minutes until soft and translucent. Add fig preserve, balsamic vinegar, thyme, peppercorns, and salt to taste and stir until combined. Remove from heat.

In a mixing bowl combine cream cheese, warm fennel mixture, and simmered cherries with juice with an electric mixer. Spread mixture in to a shallow 8 or 9-inch oven proof dish. Top with toasted pine nuts and bake in oven for 20-25 minutes at 350°F or until slightly bubbly around the edges.

 Remove from oven and allow to rest for 5 minutes before serving with sliced brown bread and fresh fruits like melon or ripe mango.

Cherry Beignet Ingredients:

• 1/2 cup chopped dried cherries
• 3/4 cup Cheribundi Tru Cherry or Cacao Cherry juice
• ¼ cup sugar
• 2 tablespoons water
• 1/2 cup whole milk
• 1/2 cup water
• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1 cup all purpose flour
• 4 large eggs
• Vegetable oil (for frying)
• Sifted powdered sugar

Chocolate Cherry Ganache Ingredients :

• 3/4 cup heavy whipping cream
• 2  tablespoons brown sugar
• 10 ounces bittersweet or semisweet chocolate, chopped

Method of preparation:

Beignets:
Bring dried cherries, Cheribundi Tru cherry juice, 2 tablespoons water, and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve cherries and syrup.

Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using an electric mixer, beat in eggs 1 at a time. Beat in cherries. All of this can be done up to four hours ahead if desired, just cover and keep at room temperature.

Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour 1-1/2” of oil into large a deep saucepan or fryer. Heat oil to 330-340°F by checking temperature with a fryer thermometer. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning once after 2 or 3 minutes, for about 5 minutes total. Remove beignets, place on lined baking sheet, and place the sheet in the oven to keep warm.

 Ganache:
Bring heavy cream to just under boiling, add brown sugar and stir to dissolve. Add chocolate and stir for 30 seconds. Remove from heat and stir until smooth. Mix in reserved cherry syrup and let the sauce cool slightly before serving.

Serving:

Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.