Orange-and-Basil Macerated Cherries

Southern Living
Orange-and-Basil Macerated Cherries Recipe

Photo: Alison Miksch; Styling: Marian Cooper Cairns

This light yet satisfying fruit salad pairs perfectly with Ricotta cheese. 

Makes 6 to 8 servings


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1 pound fresh cherries, pitted
1 tablespoon firmly packed orange zest
2 tablespoons fresh orange juice
2 tablespoons dark brown sugar
1 tablespoon chopped fresh basil
1/8 teaspoon kosher salt
Ricotta cheese


Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

1. Cut half of cherries in half crosswise. Place whole cherries and cherry halves in a large bowl; add zest and next 4 ingredients, tossing to coat. Cover and chill 1 hour.

2. Remove cherries from refrigerator, and let stand 10 minutes. Spoon over ricotta cheese, and serve immediately.

Created date

June 2015