17 Delicious Dried Cherry Recipes Amazing

You’re about to discover the sweet and tangy magic of dried cherries in 17 mouthwatering recipes that promise to elevate your meals from ordinary to extraordinary. Whether you’re whipping up a quick snack, a cozy dessert, or a festive dish, these dried cherry delights are sure to impress. Dive in and let these recipes inspire your next culinary adventure!

Dried Cherry and Almond Biscotti

Dried cherry and almond biscotti are the perfect crunchy treat to dunk in your coffee or enjoy on their own. You’ll love how the tart cherries and nutty almonds come together in these twice-baked cookies.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra lightness)
• 1/2 cup sugar (granulated works best here)
• 1/2 cup dried cherries (the tartness balances the sweetness)
• 1/2 cup almonds, roughly chopped (for that perfect crunch)
• 2 large eggs (room temperature eggs mix in smoother)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp baking powder (the little lift you need)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Add the eggs and vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in the dried cherries and almonds until evenly distributed throughout the dough.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
6. Bake for 25 minutes, or until the log is firm to the touch and lightly golden.
7. Remove from the oven and let cool for 10 minutes. Then, slice the log diagonally into 1/2-inch pieces.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes, flipping halfway through, until they’re golden and crisp.

Let these biscotti cool completely before diving in. They’re wonderfully crisp with a delightful contrast between the sweet dough and the tart cherries. Try serving them with a drizzle of dark chocolate for an extra special touch.

Chocolate Dried Cherry Cookies

Ready to bake something that’ll make your kitchen smell like a dream? These chocolate dried cherry cookies are the perfect mix of chewy, sweet, and a little tart. They’re a hit at any gathering or just for treating yourself.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup packed brown sugar (adds a nice depth)
• 2 large eggs, room temp (they mix in better this way)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (fresh is best)
• 1/2 tsp baking powder (for a little lift)
• 1/2 tsp salt (balances the sweetness)
• 1 cup dried cherries (the tartness cuts through the chocolate)
• 2 cups semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the dried cherries and chocolate chips until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out with a crispy edge and a soft, chewy center packed with gooey chocolate and bursts of cherry. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Dried Cherry and Walnut Bread

Mmm, there’s nothing quite like the smell of freshly baked bread filling your kitchen, especially when it’s packed with the sweet tang of dried cherries and the earthy crunch of walnuts. This dried cherry and walnut bread is a cozy, comforting treat that’s perfect for breakfast or a midday snack.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup sugar (granulated works best here)
• 1/2 cup unsalted butter, melted (let it cool a bit before using)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup buttermilk (adds a lovely tang and moisture)
• 1 cup dried cherries (the more, the merrier, I say)
• 1/2 cup chopped walnuts (toast them lightly for extra flavor)
• 1 tsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can make the bread tough.
5. Fold in the dried cherries and walnuts gently. Tip: Tossing the cherries in a bit of flour prevents them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover it loosely with foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this bread as is, or toast a slice and slather it with butter for an extra indulgent treat. The combination of sweet cherries and crunchy walnuts makes every bite a delight.

Dried Cherry Compote over Vanilla Ice Cream

Just when you think vanilla ice cream can’t get any better, along comes this dried cherry compote to prove you wrong. It’s the perfect blend of sweet and tart, and it’s ridiculously easy to make.

Ingredients

• 1 cup dried cherries (I love the chewy texture they bring)
• 1/2 cup water (just enough to get things bubbling)
• 1/4 cup sugar (adjust if you like it less sweet)
• 1 tbsp lemon juice (for that bright kick)
• 1 tsp vanilla extract (the good stuff makes a difference)
• Vanilla ice cream (go for the creamy, premium kind)

Instructions

1. In a small saucepan, combine the dried cherries, water, and sugar over medium heat.
2. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Tip: Keep an eye on it to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 10 minutes. The cherries should plump up nicely.
4. Stir in the lemon juice and vanilla extract. Cook for another 2 minutes to blend the flavors. Tip: The lemon juice balances the sweetness perfectly.
5. Remove from heat and let it cool slightly. It will thicken as it cools. Tip: If it’s too thick, a splash of water can loosen it up.
6. Spoon the warm compote over scoops of vanilla ice cream and serve immediately.

Zesty and rich, this compote turns simple ice cream into a decadent treat. Try it with a sprinkle of chopped nuts for extra crunch.

Dried Cherry and Dark Chocolate Bark

This dried cherry and dark chocolate bark is the perfect blend of sweet and tart, with a crunch that’ll have you reaching for more. It’s ridiculously easy to make, and honestly, the hardest part is waiting for it to set.

Ingredients

• 2 cups dark chocolate chips (I like the 70% cocoa ones for a deep flavor)
• 1/2 cup dried cherries (the bigger, the juicier!)
• 1/4 tsp sea salt (a flaky one adds a nice texture)
• 1 tbsp coconut oil (helps the chocolate melt smoothly)

Instructions

1. Line a baking sheet with parchment paper. This makes cleanup a breeze.
2. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until fully melted. Tip: Don’t overheat, or the chocolate will seize.
3. Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick.
4. Evenly sprinkle the dried cherries over the chocolate. Then, lightly press them in so they stick.
5. Finish by sprinkling the sea salt over the top. A little goes a long way here.
6. Let the bark set at room temperature for about 2 hours, or pop it in the fridge for 30 minutes if you’re in a hurry. Tip: If using the fridge, let it sit out for a few minutes before breaking into pieces to avoid condensation.
7. Once set, break the bark into uneven pieces with your hands for a rustic look.

So there you have it—a bark that’s crunchy, chewy, and just the right amount of salty. Try serving it alongside a strong coffee or as a fancy topping for your morning yogurt.

Dried Cherry and Orange Scones

Kickstart your morning with these delightful dried cherry and orange scones, perfect for those who love a sweet yet tangy twist to their breakfast. They’re easy to make and even easier to fall in love with, especially when paired with your favorite cup of coffee.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/3 cup sugar (a little extra won’t hurt if you’ve got a sweet tooth)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I always use sea salt for that subtle crunch)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is key)
• 1/2 cup dried cherries (soak them in warm water for 10 minutes if you like them extra juicy)
• Zest of 1 orange (the more zest, the merrier)
• 1/2 cup heavy cream (plus a little extra for brushing)
• 1 large egg (room temp eggs blend better)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the dried cherries and orange zest until evenly distributed.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
7. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
8. Pat the dough into a 1-inch thick circle and cut into 8 wedges.
9. Place the wedges on the prepared baking sheet, brush the tops with a little heavy cream, and bake for 15-18 minutes, or until golden brown.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

These scones are wonderfully tender with a crisp exterior, bursting with the sweet and tart flavors of cherries and orange. Try serving them warm with a dollop of clotted cream or your favorite jam for an extra special treat.

Dried Cherry and Pecan Granola

Perfect for those lazy Sunday mornings or when you’re craving something sweet yet wholesome, this dried cherry and pecan granola is a game-changer. You’ll love the crunch and the burst of flavor in every bite.

Ingredients

• 3 cups old-fashioned oats (the heartier, the better)
• 1 cup pecans, roughly chopped (because bigger pieces mean more crunch)
• 1/2 cup dried cherries (I like to use tart ones for a nice contrast)
• 1/4 cup honey (local if you can, for that extra touch of sweetness)
• 2 tbsp coconut oil, melted (it adds a subtle tropical vibe)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 tsp cinnamon (for that warm, cozy flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, pecans, dried cherries, cinnamon, and salt.
3. Drizzle the honey, melted coconut oil, and vanilla extract over the dry ingredients. Stir until everything is well coated. Tip: Use your hands for this step to ensure even distribution.
4. Spread the mixture evenly on the prepared baking sheet. Press it down slightly with the back of a spoon for clumpier granola.
5. Bake for 20 minutes, then stir the granola to prevent burning. Tip: Keep an eye on the pecans; they can go from perfectly toasted to burnt quickly.
6. Return to the oven for another 15-20 minutes, or until golden brown. Tip: The granola will crisp up as it cools, so don’t overbake it.
7. Let the granola cool completely on the baking sheet before breaking it into pieces.

Mmm, the granola is wonderfully crunchy with a perfect balance of sweet and tart. Try it over yogurt or just by the handful for a quick snack.

Dried Cherry and Brie Grilled Cheese

Dried Cherry and Brie Grilled Cheese is the perfect blend of sweet and savory, making it a standout sandwich you’ll crave. Imagine biting into crispy, buttery bread with gooey brie and tangy dried cherries—it’s a game-changer.

Ingredients

• 2 slices of sourdough bread (trust me, the tanginess pairs perfectly with the brie)
• 1/2 cup brie cheese, sliced (room temp spreads easier)
• 1/4 cup dried cherries (the tartness cuts through the richness)
• 2 tbsp unsalted butter (I always use unsalted to control the saltiness)

Instructions

1. Heat a skillet over medium-low heat. Low and slow is key for melting the brie without burning the bread.
2. Butter one side of each bread slice. This ensures a golden, crispy exterior.
3. Place one slice, buttered side down, in the skillet. Layer the brie and dried cherries on top, then cover with the second slice, buttered side up.
4. Cook for 3-4 minutes until the bottom is golden brown. Peek underneath to check—don’t rush it.
5. Flip carefully with a spatula. Cook for another 3-4 minutes until the other side is golden and the cheese is melty.
6. Remove from the skillet and let it sit for a minute. This helps the cheese set slightly so it doesn’t ooze out immediately when you cut it.

For the best experience, slice it diagonally—because everything tastes better in triangles. The contrast of the crispy bread with the creamy brie and chewy cherries is unreal. Pair it with a crisp apple salad for a light, refreshing side.

Dried Cherry and Apple Stuffed Pork Chops

Sometimes, you just need a dish that feels a bit fancy without all the fuss. That’s where these stuffed pork chops come in—packed with sweet dried cherries and crisp apples, they’re a weeknight dinner win.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (trust me, the bone adds flavor)
• 1 cup dried cherries (the tart ones work best here)
• 1 large apple, diced (I’m partial to Honeycrisp for their sweetness and crunch)
• 2 tbsp butter (salted or unsalted, your call)
• 1/2 cup chicken broth (homemade if you’ve got it, but no stress)
• 1 tsp thyme (fresh is great, but dried works in a pinch)
• Salt and pepper (don’t skimp—season well)

Instructions

1. Preheat your oven to 375°F. A hot oven is key for a juicy chop.
2. In a skillet over medium heat, melt the butter. Watch for it to stop foaming—that’s when you know it’s ready.
3. Add the diced apple and dried cherries. Cook until the apples soften, about 5 minutes. Stir in the thyme halfway through.
4. Cut a pocket into each pork chop. Be careful not to cut all the way through—just a nice little pouch for the filling.
5. Stuff each chop with the apple-cherry mixture. Pack it in there, but don’t overstuff or it’ll spill out.
6. Season both sides of the chops with salt and pepper. This is your flavor foundation.
7. In the same skillet, sear the chops for 3 minutes per side. You’re looking for a golden-brown crust here.
8. Pour in the chicken broth, then transfer the skillet to the oven. Bake for 15 minutes, or until the pork reaches 145°F inside.
9. Let the chops rest for 5 minutes before serving. Patience pays off with juicier meat.

Absolutely delicious, these chops are juicy with a hint of sweetness from the fruit. Try serving them over a bed of wild rice to soak up all those tasty pan juices.

Dried Cherry and Spinach Salad with Goat Cheese

Believe it or not, this salad is a game-changer for those days when you want something fresh yet satisfying. It’s a perfect mix of sweet, tangy, and creamy, with a crunch that’ll have you coming back for more.

Ingredients

• 4 cups fresh baby spinach (the younger leaves are sweeter and more tender)
• 1/2 cup dried cherries (I love the chewy texture they add)
• 1/4 cup crumbled goat cheese (go for the creamy, log-style for easy crumbling)
• 1/4 cup chopped walnuts (toasted, because it brings out their nutty flavor)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 tsp honey (just a drizzle to balance the acidity)
• Salt and freshly ground black pepper (to season, but don’t overdo it)

Instructions

1. In a large bowl, combine the baby spinach and dried cherries.
2. In a small skillet over medium heat, toast the chopped walnuts for about 3 minutes, stirring occasionally, until they’re golden and fragrant. Let them cool slightly before adding to the salad.
3. Whisk together the extra virgin olive oil, balsamic vinegar, and honey in a small bowl until well combined. Tip: Adjust the honey if you prefer a sweeter dressing.
4. Drizzle the dressing over the spinach and cherries, then toss gently to coat all the leaves evenly.
5. Sprinkle the crumbled goat cheese and toasted walnuts over the top. Tip: Adding the cheese and walnuts last ensures they stay intact and don’t get soggy.
6. Season lightly with salt and freshly ground black pepper, then give it one final gentle toss. Tip: Always taste before adding more salt; the goat cheese is already salty.

So there you have it—a salad that’s as pleasing to the eye as it is to the palate. The creaminess of the goat cheese pairs beautifully with the tart cherries, while the walnuts add a delightful crunch. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Dried Cherry and Coconut Energy Balls

Ready to whip up a snack that’s as nutritious as it is delicious? These dried cherry and coconut energy balls are your go-to for a quick energy boost, packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 cup dried cherries (I love the tartness they bring)
• 1 cup shredded coconut (unsweetened for a healthier twist)
• 1/2 cup almond butter (creamy and rich, it binds everything together)
• 1/4 cup honey (local if you can, for that extra touch of sweetness)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. In a large mixing bowl, combine the dried cherries, shredded coconut, almond butter, honey, and vanilla extract. Use a spatula to mix until everything is well incorporated.
2. Once the mixture is sticky and holds together, roll into 1-inch balls. Pro tip: wet your hands slightly to prevent sticking.
3. Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them firm up.
4. Store in an airtight container in the fridge for up to a week. They’re perfect for grabbing on the go!

Filled with a chewy texture from the cherries and a slight crunch from the coconut, these energy balls are a delight. Try rolling them in extra coconut or cocoa powder for an extra flavor kick.

Dried Cherry and Cinnamon Oatmeal

Oatmeal doesn’t have to be boring, and this dried cherry and cinnamon version is proof. It’s cozy, flavorful, and just the thing to warm you up on a chilly morning.

Ingredients

• 1 cup old-fashioned oats (I love the texture they give)
• 2 cups water (for a creamier result, swap half with milk)
• 1/2 cup dried cherries (they add a sweet-tart punch)
• 1 tsp cinnamon (because it’s not oatmeal without it)
• 2 tbsp brown sugar (adjust if your cherries are super sweet)
• A pinch of salt (trust me, it makes all the difference)

Instructions

1. In a medium saucepan, bring the water to a boil over high heat. Tip: Keep an eye on it to prevent boiling over.
2. Stir in the oats, dried cherries, cinnamon, brown sugar, and salt. Reduce heat to medium-low.
3. Simmer for about 5 minutes, stirring occasionally, until the oats are tender and the mixture has thickened. Tip: If it gets too thick, add a splash more water.
4. Remove from heat and let it sit for 2 minutes. This allows the oatmeal to reach the perfect consistency. Tip: Covering it with a lid traps steam and makes it even creamier.

You’ll love how the cinnamon spices things up and the cherries add little bursts of joy. Try topping it with a dollop of yogurt or a drizzle of honey for extra yum.

Dried Cherry and Hazelnut Spread

Ever find yourself staring at your pantry, wondering how to jazz up your morning toast or afternoon snack? This dried cherry and hazelnut spread is your answer—sweet, nutty, and just a little bit fancy without any fuss.

Ingredients

• 1 cup dried cherries (the plump, juicy ones work best)
• 1/2 cup hazelnuts, toasted (trust me, toasting makes all the difference)
• 1/4 cup honey (local if you can—it adds a lovely depth)
• 1/4 cup water (just plain old tap water is fine)
• 1 tbsp lemon juice (freshly squeezed, please, for that bright kick)
• A pinch of salt (I like sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 10 minutes, or until they’re golden and smell amazing. Let them cool slightly.
2. While the hazelnuts are cooling, combine the dried cherries, honey, water, and lemon juice in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the cherries are soft and the mixture is syrupy.
3. Transfer the cherry mixture and toasted hazelnuts to a food processor. Add a pinch of salt. Blend until smooth, scraping down the sides as needed. Tip: If it’s too thick, add a teaspoon of water at a time until it’s just right.
4. Let the spread cool before transferring it to a jar. It thickens as it cools, so don’t worry if it seems a bit runny at first.

Zesty and rich, this spread is a dream on warm bread or swirled into yogurt. The cherries bring a sweet-tart punch, while the hazelnuts add a creamy, earthy backbone. Try it as a filling for thumbprint cookies—just a dollop in the center before baking transforms them.

Dried Cherry and Rosemary Focaccia

Oh, you’re going to love this twist on classic focaccia. It’s got the perfect balance of sweet and savory, with dried cherries and rosemary making every bite a little adventure.

Ingredients

• 4 cups all-purpose flour (I like to use King Arthur for its consistency)
• 1 1/2 cups warm water (about 110°F, just warm to the touch)
• 2 tsp active dry yeast (make sure it’s fresh for the best rise)
• 1 tbsp honey (local if you can, it adds a nice depth)
• 1/4 cup extra virgin olive oil, plus more for drizzling (my go-to for that rich flavor)
• 1 tsp salt (I swear by sea salt for baking)
• 1/2 cup dried cherries (the tart ones work beautifully here)
• 2 tbsp fresh rosemary, chopped (fresh is key, it’s so much more aromatic)

Instructions

1. In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for 5 minutes until frothy. This is your yeast waking up!
2. Add the flour, olive oil, and salt to the bowl. Mix until a shaggy dough forms. Tip: Don’t overmix; a little roughness is good for texture.
3. Turn the dough onto a floured surface and knead for about 5 minutes until smooth. If it sticks, add a bit more flour, but go easy.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Tip: Your oven with the light on is a great proofing box.
5. Preheat your oven to 425°F. Punch down the dough and press it into a greased 9×13 inch baking pan. Dimple the surface with your fingers.
6. Scatter the dried cherries and rosemary over the top, pressing them in slightly. Drizzle with more olive oil. Tip: For extra flavor, let the cherries soak in warm water for 10 minutes first.
7. Bake for 20-25 minutes until golden brown. Let it cool in the pan for 5 minutes, then transfer to a wire rack.

Now, this focaccia is something else. The crust is crisp, the inside soft and airy, with bursts of sweet cherry and earthy rosemary. Try tearing off a piece and dipping it in balsamic glaze for an extra treat.

Dried Cherry and Ginger Glazed Ham

Dried cherries and ginger come together in this glazed ham that’s perfect for any gathering. You’ll love the sweet and spicy kick it brings to the table.

Ingredients

• 1 fully cooked ham (about 8-10 lbs) – I always go for a bone-in for extra flavor.
• 1 cup dried cherries – These little gems add a chewy texture and tartness.
• 1/2 cup ginger preserves – The spicier, the better in my book.
• 1/4 cup brown sugar – For that deep, molasses-y sweetness.
• 2 tbsp apple cider vinegar – A splash balances the sweetness.
• 1 tbsp Dijon mustard – My secret weapon for a bit of tang.
• 1/2 tsp ground cloves – Just a pinch adds warmth.

Instructions

1. Preheat your oven to 325°F. Place the ham in a roasting pan, cut side down.
2. In a small saucepan over medium heat, combine dried cherries, ginger preserves, brown sugar, apple cider vinegar, Dijon mustard, and ground cloves. Stir until the sugar dissolves and the mixture is smooth, about 5 minutes. Tip: Let it simmer gently to thicken slightly.
3. Brush half of the glaze over the ham, making sure to get into the cuts for maximum flavor.
4. Bake the ham, uncovered, for 1 hour and 30 minutes, brushing with the remaining glaze every 30 minutes. Tip: Use a meat thermometer to ensure the internal temperature reaches 140°F.
5. Let the ham rest for 10 minutes before slicing. This allows the juices to redistribute.

The glaze caramelizes into a sticky, flavorful crust that’s irresistible. Try serving thin slices on warm biscuits for a next-level sandwich.

Dried Cherry and Vanilla Bean Rice Pudding

Oh, you’re going to love this cozy twist on classic rice pudding. It’s creamy, dreamy, and packed with the sweet-tart pop of dried cherries and the warm, floral notes of vanilla bean. Perfect for those nights when you need a little comfort in a bowl.

Ingredients

• 1 cup Arborio rice – it’s starchy and makes the pudding extra creamy.
• 4 cups whole milk – for richness, though 2% works in a pinch.
• 1/2 cup dried cherries – I like the unsweetened kind for a bit of tartness.
• 1 vanilla bean, split and scraped – or 1 tsp vanilla extract if you’re in a hurry.
• 1/2 cup sugar – adjust if your cherries are sweetened.
• A pinch of salt – just to balance the sweetness.

Instructions

1. In a medium saucepan, combine the rice, milk, dried cherries, vanilla bean (seeds and pod), sugar, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low. Cover and cook for 25 minutes, stirring every 5 minutes. Tip: Keep the lid on tight to prevent the milk from evaporating too quickly.
4. After 25 minutes, remove the lid. The rice should be tender and the mixture thickened. If it’s too thick, add a splash more milk.
5. Remove the vanilla bean pod. Tip: Rinse and dry it to use in another recipe or to make vanilla sugar.
6. Let the pudding sit for 5 minutes off the heat. It will thicken a bit more as it cools.
7. Serve warm or chilled. Tip: For an extra indulgent touch, top with a dollop of whipped cream or a drizzle of honey.

Final thoughts: This pudding is luxuriously creamy with little bursts of cherry in every bite. The vanilla bean adds a depth of flavor that’s just irresistible. Try serving it in small mason jars for a cute, portable dessert option.

Dried Cherry and Thyme Infused Olive Oil

Ever find yourself staring at your pantry, wondering how to jazz up your cooking with something a bit special? This dried cherry and thyme infused olive oil is your answer—simple, flavorful, and versatile.

Ingredients

• 1 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup dried cherries (the tart ones work best here)
• 3 sprigs fresh thyme (trust me, fresh makes all the difference)

Instructions

1. In a small saucepan, gently heat the olive oil over low heat until it’s just warm to the touch, about 2 minutes. You don’t want it too hot—just enough to release the flavors.
2. Add the dried cherries and thyme sprigs to the oil. Let them steep like tea, stirring occasionally, for 15 minutes. Tip: Keep the heat low to avoid frying the herbs.
3. Remove the saucepan from the heat and let the mixture cool to room temperature, about 30 minutes. This slow cooling helps the flavors meld beautifully.
4. Strain the oil through a fine-mesh sieve into a clean bottle or jar. Press down on the cherries and thyme to extract every last bit of flavor. Tip: A cheesecloth can catch the finer bits if you’re extra picky.
5. Seal the bottle and store it in a cool, dark place. The oil gets better after a day or two, as the flavors deepen. Tip: Label it with the date so you remember when you made it.

Drizzle this infused oil over goat cheese crostini or mix it into a vinaigrette for a salad that sings. The texture is silky, with a sweet-tart kick from the cherries and a herby whisper of thyme.

Conclusion

Brimming with flavor and versatility, our roundup of 17 delicious dried cherry recipes is your ticket to culinary creativity. Whether you’re baking, cooking, or mixing up a drink, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!