Cranberry Cherry Filling

Make your desserts unforgettable with our Cranberry Cherry Filling! This sweet-tart blend of juicy cherries and tangy cranberries adds vibrant color and flavor to pies, tarts, and more.

This is a luscious blend of tart cranberries and sweet cherries, perfect for a holiday or winter dessert. Furthermore, this vibrant filling combines the rich, deep flavor of cherries with the bright, tangy pop of cranberries. With warm and flavorful ingredients, it appeals to all the senses and perfect for holiday baking!

Cranberry Cherry Filling Ingredients

• Bags of Fresh Cranberries
• Bags of Frozen Cherries
• Organic Cane Sugar
• Sourdough Discard
• Ground Cinnamon
• Oranges
• Organic Tangerine or Orange Juice
• Pink Salt

Crafting the Cranberry Cherry Filling

1. First, in a Dutch Oven or large stock pot, add all of the ingredients for the filling.
2. Next, stir the ingredients together until well combined.
3. Then, turn the heat to medium and bring the mixture to a slow boil.
4. Next, reduce the heat to simmer. Simmer for 20-30 minutes, or until the mixture is thick.
5. Then, turn the heat off.
6. Finally, allow it to cool to room temperature before using it in pies, pastries, smeared on Sourdough bread, and more!

Using the Cranberry Cherry Filling

This filling can be used in a variety of ways from making pastries, such as hand pies to pairing with a lean protein such as pork tenderloin. Blow are some of my favorite ways to use it:

• Swap out blueberry sauce for Cranberry Cherry Filling and scoop it onto freshly roasted pork tenderloin,
• Use it as a pie filling in Sourdough Hand Pies,
• Add it to your favorite muffin batter for a holiday twist,
• Incorporate it into Dark Chocolate Cherry Sourdough Scones,
• Spoon it into Sourdough Thumbprint Cookies,
• And more!

Storing the Cranberry Cherry Filling

To store Cranberry Cherry Filling, follow these steps:

1. Cool Down: Allow it to cool to room temperature. Avoid placing hot filling directly in the fridge to prevent condensation and bacterial growth.
2. Choose an Airtight Container: Transfer the filling to an airtight container. Glass or BPA-free plastic containers work well.
3. Refrigerate: Store in the refrigerator for up to one week.
4. Freezing Option: For longer storage, freeze the filling. Place it in a freezer-safe container or zip-top bag, leaving some room for expansion. It can last up to 3 months in the freezer.
5. Thaw and Reheat: When you’re ready to use it, thaw in the refrigerator overnight and reheat gently on the stove if needed, adding a bit of water to reach the desired consistency.

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Cranberry Cherry Filling

Yield: 10 Cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Make your desserts unforgettable with our Cranberry Cherry Filling! This sweet-tart blend of juicy cherries and tangy cranberries adds vibrant color and flavor to pies, tarts, and more.

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Ingredients

• 2, 8-oz Bags of Fresh Cranberries
• 2, 10-oz Bags of Frozen Cherries
• 1 c. Organic Cane Sugar
• 1/4 c. Sourdough Discard
• 2 tbsp. Ground Cinnamon
• 2 Oranges, Zested
• 1/2 c. Organic Tangerine or Orange Juice
• 1 tsp. Pink Salt

Instructions

Creating the Cranberry Cherry Filling

1. First, in a Dutch Oven or large stock pot, add all of the ingredients for the filling.
2. Next, stir the ingredients together until well combined.
3. Then, turn the heat to medium and bring the mixture to a slow boil.
4. Next, reduce the heat to simmer. Simmer for 20-30 minutes, or until the mixture is thick.
5. Then, turn the heat off.
6. Finally, allow it to cool to room temperature before using it in pies, pastries, smeared on Sourdough bread, and more!

Storing the Cranberry Cherry Filling

1. Cool Down: Allow it to cool to room temperature. Avoid placing hot filling directly in the fridge to prevent condensation and bacterial growth.
2. Choose an Airtight Container: Transfer the filling to an airtight container. Glass or BPA-free plastic containers work well.
3. Refrigerate: Store in the refrigerator for up to one week.
4. Freezing Option: For longer storage, freeze the filling. Place it in a freezer-safe container or zip-top bag, leaving some room for expansion. It can last up to 3 months in the freezer.
5. Thaw and Reheat: When you’re ready to use it, thaw in the refrigerator overnight and reheat it gently on the stove if needed, adding a bit of water to reach the desired consistency.

Notes

Ways to Use the Cranberry Cherry Filling

This filling can be used in a variety of ways from making pastries, such as hand pies to pairing with a lean protein such as pork tenderloin. Below are some of my favorite ways to use it:

• Swap out the blueberry sauce for Cranberry Cherry Filling and scoop it onto freshly roasted pork tenderloin,
• Use it as a pie filling in Sourdough Hand Pies,
• Add it to your favorite muffin batter for a holiday twist,
• Incorporate it into Dark Chocolate Cherry Sourdough Scones,
• Spoon it into Sourdough Thumbprint Cookies,
• And more!

Nutrition Information:

Yield: 20 Serving Size: 1/2 cup
Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 121mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g