When baking with cherries, the most important consideration is choosing a variety that will hold its shape and texture through the cooking process. The kind of cherry you use will impact the flavor, appearance, and mouthfeel of your final baked good.
Sweet Cherries vs. Tart Cherries
The two main types of cherries are sweet cherries and tart cherries. Sweet cherries, such as Bing, Rainier, and Royal Ann, have a higher sugar content and juicier flesh. They have a sweet, mild, fruity flavor that makes them ideal for eating fresh. Tart cherries, like Montmorency and Balaton, have a lower sugar content and firmer flesh. They have a slightly sour flavor that stands up well to cooking.
For most baking applications, tart cherries are the better choice:
- Their firm texture holds up to heat without becoming mushy.
- Their bright, tart flavor shines through and balances sweet ingredients.
- They keep their vibrant red color better than sweet cherries.
Sweet cherries tend to bleed their bright red juices when cooked. They can become soft and lose their shape in baked goods. Their flavor becomes diluted. Save the sweet cherries for fresher applications like salads, pancakes, or eating out of hand.
Fresh vs. Frozen
You can use either fresh or frozen tart cherries for baking. Fresh cherries are only in season for a short window in summer. Frozen cherries are picked and frozen at peak ripeness so they retain quality year-round. Here’s how the two options compare:
| Fresh Cherries | Frozen Cherries | |
|---|---|---|
| Availability | Limited to summer months | Available year-round |
| Flavor | Bright, pronounced | Well-preserved but subtle |
| Texture | Firm and juicy | Softer but still holds shape |
| Preparation | Requires pitting | Ready to use |
If using fresh cherries, look for plump, shiny fruit without any blemishes. Sort through and remove any stems or pits. Frozen cherries are pre-pitted and ready to bake with right out of the bag. Let them thaw slightly before mixing into batter or dough so they don’t deflate it.
Dried Cherries
Dried tart cherries are another alternative for baking. They intensify the cherry flavor and give a chewy, slightly sticky texture when rehydrated in a recipe. Bread, granola bars, muffins, and cereal are examples of baked goods that pair well with dried cherries. Be sure to account for the extra moisture dried cherries will add to a batter or dough when substituting them for fresh or frozen.
Cherry Pie Filling
Canned or jarred cherry pie filling makes an effortless shortcut for pies, tarts, baked oatmeal, and other desserts. The filling is typically made from tart cherry varieties that hold their shape when cooked down with sugar and thickener. The syrup creates a glossy, saucy texture. Quality can vary widely among brands, though, so check the ingredient list. The best pie fillings contain just cherries, sugar, and natural thickeners like tapioca starch or cornstarch. Avoid fillings with high fructose corn syrup or artificial colors and flavors.
Maraschino Cherries
Maraschino cherries are not ideal for most baking purposes. These are sweet cherries that have been preserved and candied in a sugar syrup solution. The candying process causes them to become overly firm, while the dyes and flavors result in an artificial taste. About the only application where maraschino cherries work is decorating the tops of cupcakes or cakes. For baked goods, opt for a natural, tart cherry variety instead.
Sour Cherry Puree
Sour cherry puree is a versatile ingredient made from cooked and strained Montmorency cherries. The puree has a thick, spoonable consistency similar to applesauce. It provides concentrated tart cherry flavor and moisture to baked goods. Sour cherry puree works especially well in quick breads, muffins, coffee cakes and as a filling for danish pastries. Make sure to account for the extra moisture in the puree when substituting it for other wet ingredients.
Conclusion
When choosing cherries for baking, tart varieties like Montmorency and Balaton offer the best flavor, texture, and appearance. Use fresh cherries in the summer or frozen cherries any time of year. Dried cherries also make a tasty addition to many baked goods. Stay away from maraschino cherries, which become unnaturally firm when candied. For effortless cherry flavor, use canned cherry pie filling or sour cherry puree. With so many options, it’s easy to add cherry goodness into all sorts of sweet and savory baked treats.