Cherry Cheesecake Mousse

1 cup cherries drained
1 cup cherry juice and water
1 Tbsp tsp gelatin  
1 large package cream cheese    
2 cup sugar    
3 squares white chocolate    
2 tsp vanilla   
1 cup cream   

Chop cherries and juice in blender.
Mix cherries, juice, water & gelatin in a pan.
Let sit 1 minute.
Bring to a boil, reduce heat, cook & stir 1 min.
Refrigerate 45 min. till mixture thickens.
Beat cream cheese. Slowly add sugar.
Add melted chocolate and vanilla.
Fold in cherries. Whip the cream.
Fold into the cherry mixture. Cover and refrigerate 3 hours


Saskatchewan Sour Cherry Pie

1 ½ lb cherries & juice
¾ cup water
1 ½ cup sugar
4 Tbsp modified cornstarch
2 tsp lemon juice
1 unbaked pastry shell

Thaw cherries. Drain juice from cherries.
Combine juice, water, sugar, and cornstarch. 
Mix until all lumps disappear. 
Heat in a saucepan over medium heat.   
Stir frequently until it comes to a boil. 
Add lemon juice.
Boil one minute longer, stirring constantly.
Add cherries. Stir until it comes to a full boil.
Cool. Pour into unbaked pie shell.
Bake at 450º for 15 minutes.
Reduce heat to 350ºF and bake 30 min.

1.    Modified cornstarch, sold as Clear Jel and Col Flo 67, creates a very smooth sauce that does not break down when frozen. You may substitute with cornstarch or Minute Tapioca.
2.    University of Sask cherries have an intense flavor and may be diluted by up to ½ without reducing the taste.


Sour Cherry/Apple Pie

1 cup cherries & juice 
4 apples peeled and sliced
½ cup sugar 
3 Tbsp modified cornstarch
1 tsp cinnamon
2 Tbsp lemon juice
1 unbaked pastry shell

Thaw cherries. Drain juice from cherries.
Combine juice, sugar, cornstarch, and cinnamon.   
Mix until lumps disappear. 
Heat in a saucepan over medium heat until it comes to a boil. 
Stir frequently. Add cherries. Stir until it comes to a full boil.   
Remove from heat. Add apples and lemon juice.
Pour into unbaked pie shell. Place pastry pieces cut with cookie cutter to dress the top of pie.
Bake at 450º for 15 minutes.
Reduce heat to 350ºF and bake 30 minutes.


Grab-and-Go Breakfast Cookies

½ cup soft butter    
½ cup brown sugar    
¼ cup white sugar    
2 eggs    
1 Tbsp vanilla    
3 cups rolled oats   
1 cup whole wheat flour   
1 tsp baking soda    
1 tsp cinnamon 
1 cup chopped nuts
1 3/4 cups apple sauce, mashed bananas, or 14 oz drained crushed pineapple.
1 cup dried (or well drained) cherries or other fruit

Pre-heat oven to 350ºF.
Line cookie sheet with parchment.
Beat butter & sugars.
Beat in eggs and vanilla.
Combine oats, flour, soda, & cinnamon.
Add to mixture. Add fruit and nuts.
Drop 1/3 cup of batter on sheet with 2" spacing.
Bake 15 minutes.
Cookies may be frozen.

Gluten-Free Grab-and-Go Muffins

½ cup extra virgin olive oil    
1/3 cup honey/maple syrup    
2 eggs, beaten    
1 Tbsp vanilla    
3 cups "Oats Only" rolled oats   
2/3 cup sorghum flour    
1/3 cup tapioca flour  
1 tsp xanthan gum   
1 tsp baking soda 
1 tsp baking powder 
2 tsp cinnamon
1 3/4 cups apple sauce, or drained crushed pineapple, drained or mashed bananas
1 cup chopped nuts or hemp hearts.
1 cup well-drained cherries or other fruit.

Pre-heat oven to 350ºF. Lightly oil muffin tins.
Mix oil, sugar, eggs, and vanilla.
Combine dry ingredients and add to mixture.
Add fruit and nuts.
(Mixing cherries in the batter will result in a blue dough.)
Cherries may be added to each muffin separately by placing ½ dough in muffin tin, add 5 or 6 cherries and cover with dough
Fill muffin tins ½ full.
Bake 15 minutes


Apple Cherry Crisp

5 - 6 apples, peeled, cored, sliced 
¾ cup drained sour cherries  
2 Tbsp fresh lemon or orange juice
1/3 cup sugar
2 Tbsp cornstarch or quick tapioca
½ tsp cinnamon

Pre-heat oven to 350ºF. 
Toss fruit and juice in large bowl.    
Combine remaining ingredients.   
Sprinkle over fruit. Toss well.    
Place in lightly greased 2 qt baking dish.    
Sprinkle with topping.
Bake at 350ºF for 35 min. until apples are tender and top is golden brown.

Oatmeal Topping

3/4 cup brown sugar    
1/2 cup flour   
3/4 cup rolled oats 
1/2 cup chopped pecans (optional)
1/4 tsp cinnamon
1/3 cup butter, melted

Mix all ingredients except butter.
Stir in butter.
Spread evenly over the fruit.


Sour Cherry Sauce

(topping for ice cream, vanilla pudding, etc.)

½ lb sour cherries & juice      
¾ cup water    
1 ½ cup sugar    
3 Tbsp modified cornstarch 
2 tsp lemon juice 

Thaw cherries, if frozen.
Combine first 4 ingredients.
Mix until all lumps disappear.
Heat liquid in a saucepan over medium heat.
Stir frequently until it comes to a boil. Cool.
Add lemon juice.

Fruity Vinaigrette

½ cup canola oil    
¼ cup berry sauce   
2 tsp balsamic vinegar    
2 tsp finely chopped green onion    
1/8 tsp Dijon mustard
Dash of salt and pepper

Use Saskatoon, Cherry or Haskap sauce
Combine all ingredients.
Chill and serve on your favourite greens.


Spinach and Cherry Salad

1 medium pear    
1 tsp fresh lime juice 
8 cups baby spinach leaves    
1/2 cup chopped dried cherries    
¼ cup dressing  3 tbsp toasted almond slivers    
2 oz feta goat cheese

Cut pear in 1/8th and slice thin. Toss in lime juice.
Add spinach, cherries and almonds to the pear.
Add just enough dressing to coat spinach.
Divide salad into 6 plates.
Crumble cheese and sprinkle over salad.
Serve immediately.


Beef Cherry Burger

1 lb lean beef   
¼ cup parsley 
1/3 cup chopped dried cherries 
¼ cup red onion, minced  
1 Tbsp Worcestershire sauce
2 tsp grainy mustard   
¼ tsp salt

Combine all ingredients.. Mix gently.
Shape into 4 ½ -inch patties.    
Make a shallow depression in centre of each to help them keep their shape.    
Grill until cooked.


Other Recipes

  • Ideas from Ontario Tender Fruit Processors on uses for cherries.
  • So you want a recipe. CMI has them for baking, cereals, salsa & sauces, soups, beverages, desserts and more
  • CookingWithCherriesTry recipes from a 2013 Gourmond Award Winner
    "Cooking with Cherries from the Prairies" won the prestigious Gourmand award for "Best Fund Raising, Charity and Community
    Cookbook in Canada-English" for 2013.
    The cookbook by authors Cecilia Kachkowski, Lily Sawatzky, and Loretta Bors was designed to help cooks with exciting and new ideas and ways to use their bountiful harvest of sour cherries in their recipes.
    Available for purchase from: U of S Bookstore, North of 40, McNally Robinson, Saskmade Marketplace, Western Development Museum Gift Shop, and Ukrainian Museum of Canada.