Cherry Balsamic Preserves

Our F+F Cherry Balsamic Preserves is crafted from all-natural ingredients, including ripe cherries, premium balsamic vinegar, and sugar. The jelly is bursting with freshness and vibrancy. Use it to add an extra layer of flavor to sandwiches, salads, or vegetables. A versatile preserve that is delicious with meats, cheeses, salads, and desserts. This new preserve has yet to do anything other than amaze us. Let your imagination go!

Baked Brie with Cherry Balsamic Preserves
YIELDS: 6 Servings

8-oz Brie Wheel
4-6 Tbsp F+F Cherry Balsamic Preserves
1-2 Pears, sliced

1. Preheat your oven to 375°F.
2. Remove rind on the top portion of the Brie wheel & place the cheese into a Brie baker with the exposed cheese facing upwards.
3. Spread 2 tablespoons of F+F Cherry Balsamic Preserves on top of the Brie.
4. Layer the sliced pears on top of the preserves.
4. Bake in the preheated oven for 15-20 minutes, or until the Brie is bubbly & melted.
5. Remove from the oven & top with the remaining F+F Cherry Balsamic Preserves before serving with crusty bread or crackers.


Upside Down Leek & Pear Tarte with Cherry Balsamic Preserves

1-2 Medium-Sized Leeks
1 Sheet Puff Pastry Dough, thawed
8 oz Goat Cheese, crumbled
4-6 Tbsp F+F Cherry Balsamic Preserves
3 Sprigs Thyme
½ tsp Salt
½ tsp Pepper 
1 Egg, whisked
1. Preheat the oven to 375°F.
2. Chop up your leeks into half-moon-shaped, bite-sized pieces.
3. Lay out the leeks on a parchment-lined baking tray, arranging into a shape no larger than the sheet of pastry dough.
4. Crumble goat cheese on top of the leeks. 
5. Dot F+F Cherry Balsamic Preserves on top of the goat cheese. 
6. Strip leaves from thyme sprigs & sprinkle thyme leaves on top, along with salt & pepper.
7. Place puff pastry on top of the leeks, goat cheese & F+F Cherry Balsamic Preserves, making sure everything is covered & tucked under the puff pastry. 
8. Whisk an egg & brush onto the puff pastry.
9. Bake at 375°F for 20-30 minutes, until golden brown.
10. Remove from oven & carefully flip over onto a serving dish or tray, so that the puff pastry is now on the bottom.
11. Let rest for 10 minutes, then cut up & serve! 


Grilled Cheese with Cherry Balsamic Preserves

1 Tbsp Butter 
1-2 Tbsp Butter or Mayonnaise
2 slices White Sandwich Bread or Sourdough
2-3 slices Aged Cheddar
1-2 slices Manchego
1-2 Tbsp F+F Cherry Balsamic Preserves

1. Bring a sauté pan to medium heat, adding 1 tablespoon of butter once hot.
2. Spread butter or mayonnaise onto one side of each slice of bread.
3. Add one slice of bread to the pan, butter-side down & then layer on the cheese slices. 
4. Spread F+F Cherry Balsamic Preserves onto the unbuttered side of the second slice of bread & place it, butter-side up, on top of the cheese slices.
5. Cover the pan with a lid, checking progress often. When bottom is toasted, flip the sandwich & cover the pan again. 
6. Checking progress often, cook until cheese is melted and bread is toasted on each side of the sandwich. Reduce heat if bread is browning faster than the cheese is melting.
7. Plate the sandwich, cut it in half & serve!


Roasted Beet & Citrus Salad with Cherry Balsamic Dressing

3 c Arugula 
Parmesan shavings
4 oz Goat Cheese 
1 c Red or Yellow Beets
Oil, Salt & Pepper, to taste
Cherries, dried or fresh
¾ c Pistachios, shelled 

3 Tbsp F+F Cherry Balsamic Preserves
2 tsp Mustard 
2 Tbsp Balsamic Vinegar
Juice of One Orange 
1 Tbsp Thyme, fresh or dried 
Salt & Pepper, to taste

1. Preheat oven to 350°F. 
2. Wash arugula & set aside. 
3. Use a vegetable peeler to cut large pieces of Parmesan & set aside. Crumble goat cheese & set aside.
4. Season beets with salt, pepper & oil, then wrap in two layers of foil & place on sheet tray. Roast at 350°F for 30-45 minutes, depending on the size of your beets.
5. Once beets are soft, remove & let cool before handling. Use a paper towel to gently remove the skin by rubbing it off. Use gloves, if desired, as they may stain your skin.
6. Cut up beets into medium-sized pieces & set aside.
7. Mix together the salad dressing starting with 3 tablespoons of F+F Cherry Balsamic Preserves, then add mustard, balsamic vinegar, orange juice & thyme. Blend until this comes together. Taste & season with salt & pepper.
8. Assemble salad by laying down the arugula, then topping with the roasted beets, dried or fresh cherries, pistachios & cheeses.
9. Drizzle with Cherry Balsamic dressing, toss & serve.


Cherry Balsamic Chutney

½ Red Onion, diced 
Olive Oil
1 Garlic Clove, minced or grated
1 Tbsp Fresh Ginger, grated
½ c Raisins
½ c Apple Cider Vinegar 
1 Jar F+F Cherry Balsamic Preserves
Salt & Pepper, to taste 

1. Dice the onion & sauté on medium-low heat with olive oil. 
2. Add in the garlic, ginger & raisins & sauté until fragrant & onions translucent. 
3. Add the apple cider vinegar & F+F Cherry Balsamic Preserves & simmer until half the liquid reduces. Remove from heat. Season with salt & pepper.
4. Let cool. Store in an airtight container, once cooled. 


Cherry Balsamic Guacamole

2 Ripe Avocados 
1 Tbsp Cilantro, chopped
1 Tbsp Jalapeños, diced
½ Onion, diced 
½ c F+F Cherry Balsamic Preserves 
Salt & Pepper 

1. Mash your avocados in a bowl.
2. Dice or chop the cilantro, jalapeños & onion. Stir into the mashed avocados. 
3. Add the F+F Cherry Balsamic Preserves & mix until combined. 
4. Season with salt, pepper & any other desired spices. 
5. Serve with chips, veggies, etc. 


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