Cherries Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/cherry-recipes/ Thu, 01 Jan 2026 16:00:10 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 How to Pick and Process Fresh Fruit https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/ https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/#respond Sun, 01 Jun 2025 22:27:43 +0000 https://vintagebakedmodern.com/?p=22644 I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread. ...

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I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread.

How to preserve fresh picked fruit

  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning
  • Take your own ziploc bags to place the cherries in after you wash them. Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.

Fruit Picking basics

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!

Fruit Season in the Midwest

RHUBARB

Season: late May to early June

  • To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Recipes

STRAWBERRIES

Season: early June

  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Strawberry Recipes

SOUR CHERRIES

Season: late June to early July

  • If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
  • If you are going to use within 1 – 2 weeks, put cherries in an air-tight container and refrigerate.
  • To freeze the cherries for long-term storage, pour the cherries out onto a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place cherries in ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.

Cherry Recipes

BLUEBERRIES

Season: late June to early July

  • To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Blueberry Recipes

PEACHES

Season: late July to early August

  • To preserve fruit: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen.
  • Remove par-boil in hot water for 20 seconds and then peach skins, remove pit and slice, and sprinkle with a light coating of sugar.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Peach Recipes

APPLES

Season: late August through September

  • After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
  • To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Apple Recipes

PUMPKINS

Season: late September through October

  • Place whole pumpkin on a baking sheet in the oven for 45 minutes. Remove and separate out seeds from pumkin.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning

Pumpkin Recipes

FAQ’s

Is it ok to preserve fruit from the grocery store?

Of course, its just that ready-picked fruit in the store is not peak in freshness as it has traveled far to get there and also lacks flavor as it is picked early to give it time to ripen while in transit.

Can I make pie fillings ahead of time and freeze?

Yes! Homemade pie filling is easy to can. To freeze it, store in a freezer-safe ziploc bag or freezer-safe container 6 months – to one year.

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This Cherry Almond Bread recipe is a made with a wholesome blend of white whole wheat flour, almond flour, juicy tart sour cherries, tangy greek yogurt and a touch of honey for sweetness. This easy almond cherry quick bread is perfect in the summer with fresh-picked sour cherries, or to make year-round with frozen tart cherries. Try this healthy cherry loaf recipe for breakfast, Sunday brunch, or served warm out of the oven with an afternoon cup of tea.

Ingredients for Cherry Almond Bread

Dry Ingredients

  • White whole wheat flour is made from hard white spring wheat and considered a healthy choice, because it retains the bran and germ. It provides the same nutrition as traditional whole wheat flour, with a lighter color and milder flavor.
  • Almond flour is made from finely ground blanched almonds and has a subtle nutty flavor with a light, powdery texture ideal in delicate baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
  • Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

  • Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
  • Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
  • Honey is a natural, unrefined sweetener produced by honeybees from flower nectar.
  • Plain greek yogurt is strained to remove whey, resulting in a thick, tangy texture with more protein and less sugar than regular yogurt. 
  • Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
  • Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.

Mix-Ins

  • Almonds are seeds from the almond tree, native to the Middle East, that have a mild, nutty flavor and crunchy texture. Blanched almonds are ideal to use since the skins are removed.
  • Sour cherries are grown on fruit trees, and have a bright, tart flavor from their higher acid content compared to sweet cherries. Their peak season in from late June to early July.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Baker’s Tips
  • Do not thaw the fruit before adding to the batter. Thawed frozen fruit may release excess liquid that can stain the batter. Gently fold the fruit by hand into the batter.
  • Use almond extract sparingly as it is very strong.
  • Coat cherries in flour or cornstarch before folding them into the batter. This helps them stay evenly distributed and prevents them from sinking to the bottom.
  • Let batter rest in the bowl, covered with a towel for 5 – 15 minutes before pouring into loaf pan. This allows the flour to fully hydrate, resulting in a light, tender crumb.
  • To get high dome on the loaf, pre-heat oven to 375°, then reduce oven to 350° once the loaf is in the oven.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage & Freezing

Baked: Store the baked loaf in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

FAQ’s

What is the best type of pan to use?

Light-colored aluminum bread pans are best for conducting even heat. Fill the pan about 3/4 of the way full to allow the loaf to rise without spilling over the pan.

Can I use dried cherries instead of fresh ones?

Sure. Replace the tart fresh cherries with 3/4 c. of dried cherries. Place dried cherries in a little bit of warm water to plump them up.

How to pick and preserve fresh-picked sour cherries

  • Pick cherries early in the morning when temperature is cooler and the bugs are less active.
  • Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
  • Bring your own containers like ziploc bags, coolers or large buckets to transport the berries home.
  • Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
  • If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
  • Short-term storage: If you are going to use within 1 – 2 weeks, put cherries in an air-tight container in the refrigerator.
  • To freeze: spread the cherries in a single layer on a parchment-lined half-sheet pan. Freeze for 1 hour, then transfer into ziploc bags or vacuum-seal up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.
  • To can: follow the USDA guidelines.
Print

Cherry Almond Bread

Sour Cherry Almond Bread is a wholesome loaf made with a blend of whole wheat and almond flour, fresh picked sour cherries, tangy greek yogurt and honey for a bit of sweetness.
Course Breakfast
Cuisine American
Keyword bread, cherry recipes, quickbread
Prep Time 15 minutes
Cook Time 43 minutes
Servings 12

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ⅔ c. white whole wheat flour
  • ⅓ c. almond flour
  • 1 T. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. nutmeg

WET INGREDIENTS

  • ¼ c. oil
  • ⅔ c. honey
  • 1 egg
  • ⅔ c. non-fat greek yogurt or buttermilk
  • 1 ½ tsp. vanilla
  • ¼ tsp. almond extract

MIX-INS

  • 1 c. sour cherries toss in flour
  • ½ c. almonds rough chop

Instructions

PREP

  • Gather your equipment. Preheat oven to 350°. Lightly grease 9×5 loaf pan.
  • Pat dry sour cherries and toss into a little bit of flour and set aside.
  • Rough chop the almonds and set aside.

MAKE BATTER

  • Whisk together dry ingredients wheat flour, almond flour, baking powder, baking soda, clearjel, and salt in bowl.
  • Add oil, honey, greek yogurt or buttermilk, egg, vanilla, and almond extract. Mix until just combined.
  • Add in chopped almonds and gently fold in sour cherries by hand and lightly mix together.
  • Pour batter into loaf pan. Sprinkle the top with course sanding sugar.

BAKE

  • Bake at 350° for 43-45 minutes. Let cool, slice and store in air-tight container.

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