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Home » Fruit » Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries Recipe August 5, 2021 By Sarah 1 Comment Jump to Recipe In this Balsamic Roasted Cherries recipe, roasting enhances the deep fruity flavor of cherries and a touch of balsamic vinegar and honey help highlight the cherries’ flavor even more. Cherry season is a short-lived summer treat and this recipe is a great way to make the most of it! Undoubtedly, the best way to eat fresh cherries is as-is. But there comes a point when your hands are stained red, your counter is full of juice splatter marks, and in place of a two-pound bag of cherries there’s just a pile of pits and stems. You still can’t stop buying fresh cherries though (their season is just too short-lived!), but you’re ready to branch out. Roasted Balsamic-Black Pepper Cherries with Coconut Cream comes in mighty handy at that point. This treat was inspired by the German dish Rumtopf, which is basically fruit (usually stone fruit and/or berries) preserved in a crock with rum and sugar. I’ve always wanted to try it, but my hubby and I don’t drink alcohol so I wanted to come up with a non-alcoholic version that still bears syrupy sweet fruit. Jump to: The Best Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries The Best Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries The Best Balsamic Roasted Cherries Recipe In this recipe, we’ll roast cherries with just a couple other ingredients to highlight their flavor. Use the best-quality balsamic vinegar you can find, and don’t skip the black pepper. You won’t be able to taste the pepper, but it provides a little complexity to the flavor profile and a nice balance to the sweetness. Served hot, this is more like a crumble-less cherry crisp, and the coconut cream just melts down into the cherries. It’s good that way, but I like it even better served cold. Either way, it’s a really lovely way to celebrate the flavor of cherries. Plus, this is a really pretty and elegant dessert, which makes it perfect for summer entertaining! Balsamic Roasted Cherries Ingredients Coconut cream (or canned unsweetened full-fat coconut milk) Fresh cherries Good-quality balsamic vinegar Coconut oil Honey Sea salt Black pepper How to Roast Cherries Rinse and pit the cherries. Spread them out with the seasonings in a baking dish. Roast at 400F until they’re softened and starting to burst, about 15 minutes. How to Store Roasted Cherries Store roasted cherries in an airtight food storage container in the fridge for up to 5 days. Variations on This Recipe Go exotic. Add a pinch of ground mahlab to enhance the cherry flavor even more. Mahlab is a spice commonly used in Middle Eastern baking. It’s the ground seed kernel from St Lucie cherry pits, and it tastes like a cross between almonds and cherries. You can find mahlab on Amazon. Warm it up. Add a couple pinches of ground cinnamon. Deepen the flavor. Just a little splash of vanilla extract as soon as the cherries are out of the oven is perfect! Or better yet, use just a touch of vanilla bean paste. Make it vegan. Use maple syrup instead of honey. Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Balsamic Roasted Cherries In this Balsamic Roasted Cherries recipe, roasting enhances the deep fruity flavor of cherries and a touch of balsamic vinegar and honey help highlight the cherries’ flavor even more. Course: Dessert        Cuisine: America          Prep Time: 15  minutesCook Time: 15minutes minutes             Servings: 2            servingsCalories: 268kcalAuthor: Faith Gorsky     Ingredients 2 cups fresh sweet cherries rinsed and pitted ▢  2 teaspoons good-quality balsamic vinegar ▢  1 teaspoon coconut oil melted ▢  1 teaspoon honey ▢  1 pinch sea salt ▢  1 pinch ground black pepper ▢  6 tablespoons coconut cream chilled (see Note) US Customary – Metric   Instructions Preheat the oven to 400F. Stir together the cherries, vinegar, coconut oil, honey, salt, and pepper in an 8 by 8-inch baking dish. Spread out the cherries and roast until they’re softened and starting to burst, about 15 to 18 minutes, tossing once halfway through. Use a handheld electric mixer to beat the coconut cream for a minute or so. Serve the cherries hot or cold, topped with coconut whipped cream.   Helpful Tips Coconut Cream: If you can’t find coconut cream, you can use a 13.5-ounce can of unsweetened full-fat coconut milk. Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. (You will only need ¼ of the coconut “whipped cream” from a 13.5-ounce can for this recipe.) Vegan-Friendly: To make this dish vegan, use maple syrup instead of honey.   Nutrition Serving: 0.5of recipe | Calories: 268kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 461mg | Fiber: 4g | Sugar: 21g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg Tried this recipe?                                                                                      Mention @anediblemosaic or tag #healthysweeteats! « Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe Chocolate Chip Cookie Dough Keto Fat Bombs Recipe »     Comments nicole                                                                                      September 30, 2018 at 4:47 am You need to know that this was absolutely delicious. I left out the honey and oil – just cherries, balsamic, s&p. Thank you! Reply Leave a Reply Your email address will not be published. Required fields are

Home » Fruit » 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam March 23, 2017 By Sarah 5 Comments Jump to Recipe 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam is a healthier take on a classic favorite jam. It’s basically strawberry chia pudding, so not only is it perfect for topping toast with, but feel free to dig right in with a spoon! Every year when strawberry season rolls around I go a little hog wild, especially if I’m picking my own. There’s some kind of primal instinct that kicks in when I go into a strawberry field with nothing but an empty container. Every single time I end up coming out with way more than intended or needed. But I could do a lot worse than too many strawberries, lol. I typically wash, hull, and flash-freeze a tray or two of berries, but I don’t need more than that. My mom used to make freezer jam, which I made for the first time ever this year (it’s both ridiculously easy and delicious). Freezer jam is a little too sweet for how I like to eat on a regular basis these days though, so I decided to just make a small batch and use the rest of my berries to make a healthier version of jam. Chia seed jam has been around for a while now; I can’t remember where I first saw it, but I think it was at least four years ago. It’s taken me until now to try it for myself and now I’m kicking myself for waiting. A lot of people think chia seeds have a strange consistency when wet, but here I think they work well because the chia seeds mimic the look of the strawberry seeds! And chia seeds are integral to this recipe, as they’re what make this jam “gel” and thicken. My mom always used fresh lemon juice when she made her jam and for a fun twist on that, I went with balsamic vinegar here (because who doesn’t love the strawberry/balsamic combo, right?). I sweetened my jam with a touch of honey because I don’t like my sweets overly sweet, but you could add a bit more honey if desired. Also, note that I wait until the jam is done cooking to add the honey because I use raw, local honey for the allergy benefits (so I don’t want to cook the benefits out of it!). Of course this jam is great for sandwiches or toast, but you can also layer it with yogurt and fruit for a morning parfait, or use it as a topping for oatmeal (noatmeal, maybe?) or pancakes. What’s your favorite thing to make with fresh, local strawberries? 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam PRINT RECIPE PIN RECIPE 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam is a healthier take on a classic favorite jam. It’s basically strawberry chia pudding, so not only is it perfect for topping toast with, but feel free to dig right in with a spoon!     Ingredients   1 lbs (455 g) fresh, local strawberries, hulled and halved if very large ¼ cup (60 ml) water ¼ cup chia seeds ½ tablespoon good-quality balsamic vinegar ⅛ teaspoon sea salt ¼ cup (60 ml) raw, local honey (more or less to taste) 1 teaspoon pure vanilla extract         Instructions   Add the strawberries, water, chia seeds, vinegar, and salt to a medium-sized saucepan. Cover the pan, bring to a simmer, and then cook 10 minutes, stirring occasionally and mashing the berries with a potato masher or fork. Turn off the heat, cool 20 minutes, and then stir in the honey and vanilla. Cool to room temperature, and then store refrigerated (or freeze for later use).      Nutrition      Serving Size: 2 tablespoons  Calories: 45  Sugar: 6   Sodium: 74          Fat: 1   Saturated Fat: 0  Trans Fat: 0   Carbohydrates: 9  Fiber: 2      Protein: 1  Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Cherry Vanilla Energy Bites Baked Chocolate Custard Tarts »     Comments Karen                                                                            March 23, 2017 at 4:01 pm Hi Faith, I love freezer jam and that’s only the way I make it now. Do you think this would turn out if not cooked? Thank you. Karen Reply faith                                                                            March 29, 2017 at 10:19 pm Karen, I haven’t tried this recipe without cooking, but I think it should work because chia doesn’t need to be heated to “gel” properly! Just make sure your berries are mashed really well and then mix everything together (I would hold off on adding the water to make sure you need it). If you decide to give it a try, let me know how it goes! Reply Lindsay                                                                      March 31, 2017 at 11:13 am I love freezer jam and have never thought to put chia in it! What a great idea. We get our strawberry season in June here and strawberry freezer jam is the first thing I make. I’ll have to try this addition 🙂 Reply     Trackbacks Low and Slow Strawberry-Balsamic Pulled Chicken Recipe {Paleo} says: May 17, 2017 at 9:00 am […] do a bunch of different things with them. This year I made two kinds of jam: 1) chia jam and 2) freezer jam. I made my favorite Paleo Strawberry Shortcake for One (several times, if I’m […] Reply Spinach Strawberry Salad