Are you wondering what can be prepared from sour cherries?
You don’t have to!
We have prepared for you the best sour cherry recipes that you will love.
Would you like marmalade, syrup or perhaps cocoa cake?
Black Forest Cake
A retro classic that few can resist! What’s better than a good load of chocolate, whipped cream and sour cherries? So let’s do it!
On the corpus:
- 3 medium eggs, room temperature
- 125 g (½ cup) sugar
- 1 teaspoon of vanilla extract
- 75 ml (5 spoons) oil of neutral taste
- 75 g (½ cup) plain flour
- 50 g (½ cup) unsweetened Dutch cocoa
- 1 and ½ teaspoons of baking powder
- pinch of salt
- 2 tablespoons sugar plus extra
- butter for erasing the mold
For the filling:
- 680 g of canned sour cherries (keep the sour cherry juice from them as well)
- 2 tbsp cornmeal/cornstarch
- 25 g (2 tablespoons) of sugar
- 2 sheets of golden gelatin
- 500 ml (2 cups) whipping cream
- 3 tablespoons of rum
- 150 g dark chocolate
- fresh cherries for garnish
- Heat the oven to 180°C.
- Line the bottom of a 20 cm round cake tin with baking paper and grease the bottom and sides with butter.
- Beat the eggs, sugar and vanilla for about 5 minutes, then drizzle in the oil and beat until incorporated.
- Mix the flour, cocoa, baking powder and salt.
- Gently fold the dry ingredients into the egg mixture.
- Pour into the mold and bake in the middle of the preheated oven for 25-30 minutes, until the body has risen.
- Remove from the oven and let cool in the pan for 5 minutes.
- Line a rack with baking paper and turn the body upside down, remove the mold and leave to cool before peeling off the top paper.
- Drain the sour cherries and keep 150 ml of juice.
- Mix 2 tablespoons of juice with cornmeal.
- Heat the sour cherries and sugar in a saucepan, mix with the cornmeal mixture and cook until thickened.
- Leave to cool.
- Place the gelatin slices in a bowl, cover with cold water and leave to soften for 5 minutes.
- After 5 minutes, squeeze out as much liquid as possible, then place the gelatine in a saucepan with 3 tablespoons of cream and heat until the gelatine dissolves.
- Beat the cream with an electric mixer until stiff.
- When the gelatin has dissolved, remove it from the heat and let it cool.
- Add two tablespoons of cream to the gelatin and mix, then gently fold the mixture back into the cream.
- Transfer ¼ of the cream to a piping bag fitted with a star piping tip.
- Cut the carcass horizontally into three layers with a serrated knife.
- Put the bottom layer on a serving plate, brush with 1 tablespoon of sour cherries or rum, add half of the sour cherries and a layer of cream.
- Repeat with the next layer, then place the third layer on top.
- Brush with remaining rum.
- Spread a spoonful of cream on the top and sides of the cake.
- Spread the cream evenly on the top of the cake and decorate with fresh cherries.
- Make shavings out of the chocolate with a knife, which you apply over the sides and in the middle of the cake.
- Leave to cool.
This syrup has it all! It’s tart, sweet, a little floral, slightly invigorating and adds an interesting dimension to a wide range of drinks. You can use it in place of or in combination with lemon juice to flavor and brighten everything from a glass of soda to a gin and tonic. In addition, it will last up to a month in the refrigerator.
- 300 g of sugar
- 360 ml of water
- 425 g pitted sour cherries
- Place all ingredients in a small saucepan.
- Place over medium-high heat and bring to a boil.
- Reduce the heat to maintain a simmer and cook, stirring occasionally, for 10 minutes until the liquid turns a bright red color.
- Allow to cool completely, then store in an airtight container in the fridge for up to a month.
Also try our recipes for preserving cherries in many ways. Which one will you choose?
Cocoa cake with cherries
Your whole family will love this luxurious cocoa and cherry cake! It is simple to prepare and you don’t need any complicated ingredients.
- 2 cups (500 g) sour cherries
- 1 and 1/4 cup sugar
- 1 cup plain flour
- ¼ teaspoon salt
- 1/2 cup (100 g) butter
- 1/2 cup (50 g) cocoa powder
- 1/2 cup (120 ml) boiling water
- 1 teaspoon of baking powder
- 1/4 cup yogurt
- 2 eggs
- Preheat the oven to 200°C.
- Grease and flour a 23 cm cake tin; set aside.
- Remove the pits from the cherries and cut each one in half.
- Mix with 2 tablespoons of sugar and set aside.
- Combine flour, 1 cup sugar, and salt in a bowl; set aside.
- Melt the butter in a saucepan over low heat.
- Stir in the cocoa.
- Add the boiling water, let the mixture boil for 30 seconds, then turn off the stove.
- Pour over the flour mixture and mix well.
- In a small bowl, whisk together the yogurt, egg, and baking powder.
- Fold the yogurt mixture into the butter/cocoa mixture and stir until combined.
- Do not mix.
- Carefully fold in half of the sour cherries.
- Pour into the prepared cake tin and sprinkle the top of the cake with the remaining cherries.
- Sprinkle with the remaining 2 tablespoons of sugar and bake at 200°C until a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes.
- Allow to cool to room temperature before slicing and serving.
There is nothing better than a good homemade liqueur, and griotka is one of the most popular! Prepare it simply according to our recipe.
- 4 kg of fresh sour cherries
- 1 liter of rum
- 1 kg of sugar
- as needed, 1 liter of vodka or alcohol
- Prepare a well-washed 5 liter glass and washed sour cherries.
- Always put a layer of cherries and a layer of sugar in the glass.
- Lay out the entire jar like this, close it and put it in a dark, cool place for a day.
- After opening, pour rum over the last layer.
- Let it sit like this for 6-8 weeks.
- Always open and mix once a week.
- After 6 to 8 weeks, strain the sour cherries and keep them aside for later tasting.
- Mix the dripped liquid with vodka or some stronger alcohol, how much is at your discretion.
- Enjoy it!
Discover similar tips
Bublanina with sour cherries
Bublanina is one of the popular desserts. Why not try sour cherry, for example? We will prepare it from sponge dough and you will see that you will like it very much!
- 2 dcl of milk
- 2 dcl of oil
- 1 baking powder
- 1 vanilla sugar
- 4 eggs
- 200 g of sugar
- 250 g semi-coarse flour
- 1/2 kg sour cherries
- baby girl
- Beat the eggs with sugar and vanilla sugar.
- Add oil, milk and flour with baking powder
- Beat a smooth mass.
- Pour the dough into the mold.
- Sprinkle with pitted cherries and finally with crumbs.
- Prepare the crumb by kneading the butter, coarse flour and sugar into a sandy mass with your fingers.
- Bake the puff pastry at 200°C for 30 minutes.
An excellent coffee would go well with this cake. Check out our review of the best DeLonghi coffee makers . Who won in our comparison?
There is no better way to preserve sour cherries for the winter, for example, than to make jam from them. We have a simple guide for you, with which absolutely everyone can do it!
- 500 g sour cherries
- 500 g of sugar
- 250 g of apples
- juice of 1 lemon
- Gelfix Extra
- Finely chop pitted cherries and apples.
- Mix Gelfix extra with 2 spoons of sugar and add to the cherries and apples in the pot.
- Add lemon juice.
- Cook for about a minute, stirring constantly.
- Add the rest of the sugar and bring to a boil.
- Keep stirring and cook for 5 minutes.
- Remove the foam.
- Fill the prepared boiled glasses up to the brim, close them, turn them upside down after 3 minutes.
If you are wondering how to preserve sour cherries, get inspired in our article on canning sour cherries . You will learn how to preserve sour cherries for a long time.
Cherry compote with lemon and vanilla
A luxurious cherry compote, the beauty of which lies in its simplicity! You just boil sour cherries together with lemon, sugar and fresh vanilla, which turns them into an absolute delicacy in a few minutes. Serve it warm, for example on porridge or ice cream, or cold with yogurt and granola.
- 160 ml of water
- 120 g cane sugar
- zest and juice of 1 lemon
- ½ vanilla pod, cut lengthwise
- 500 g of washed and pitted sour cherries (weight applies to pitted sour cherries)
- Place the water, sugar, lemon juice, lemon zest and vanilla in a saucepan.
- Bring to a boil and cook over medium heat until the liquid is reduced by half.
- Add sour cherries.
- Cook for 3-5 minutes until the cherries are soft and the juice is syrupy.
- The cooled compote can be kept in the fridge for up to a week.
Chocolate muffins with cherries
Who says chocolate can’t be a healthy start to the day? The mixture of cocoa powder and dark chocolate gives the muffins flavor without too much fat. As a bonus, it always makes your mornings more pleasant!
- 1/4 cup sunflower oil
- 1/4 cup dark chocolate chips
- 1 and 1/4 cups plus 1 tablespoon plain flour
- 1 teaspoon of baking soda
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 and 1/8 cup cane sugar
- 2/3 cup dried cherries
- 1 large whole egg
- 2/3 cup low-fat milk
- 1/2 cup plus 1 tablespoon low-fat Greek yogurt
- 1 teaspoon of vanilla extract
- Preheat the oven to 175°C and place a rack in the center of the oven.
- Line 16 muffin tins with paper liners and set aside.
- Combine the oil and chocolate chips in a heatproof bowl and heat in the microwave, stirring occasionally, until the chocolate melts.
- Mix and set aside to cool.
- In a large bowl, whisk together the flour, baking soda, cocoa powder, salt, cane sugar, and dried cherries.
- Mix all ingredients together to combine.
- In a separate bowl, whisk together the whole eggs, milk, yogurt and vanilla extract.
- Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour.
- Mix everything together.
- Do not mix the batter too much or the muffins will not rise properly.
- Bake for 20-25 minutes or until a skewer inserted into the center of one of the muffins comes out clean.
- Remove the muffins from the oven and let cool slightly before serving.
- Leftovers can be stored tightly wrapped at room temperature for up to two days.
And how did you like our recipes today? Write to us in the comments!