7 Backyard Cookout Recipes with a Bold Cherry Twist

Backyard cookouts are all about fun—smoky grills fired up, lawn games in full swing, and tables piled high with summer favorites. Around the Great Lakes, there’s one ingredient that makes cookout recipes unforgettable: the tart Montmorency cherry. These ruby-red gems flip cookout classics into instant hits. 

Why Cherries Belong at the Cookout

Every good cookout needs balance. Rich, smoky meats bring the heft, but something bright has to cut through the haze. That’s where Michigan cherries jump in—sweet, tart, and ready to play referee.

Their natural acidity acts like a splash of lemon, perking up flavors and keeping smoky barbecue from turning one-note. Meanwhile, the sugars caramelize on the grill, giving sauces and glazes that glossy, finger-licking finish. It’s this one-two punch that makes cherry BBQ sauce pop on ribs, cherry baked beans feel delightfully hearty, and even cherry vinaigrette taste cookout-ready. 

No doubt about it—Michigan’s favorite fruit knows how to stir things up. The cookout recipes ahead make that crystal clear.

7 Cherry-Infused Cookout Recipes to Try

From ribs brushed with cherry BBQ sauce to salads tossed with dried cherries, these cookout recipes show just how versatile Michigan’s tart treasure can be.

1. Cherry BBQ Pork Ribs

Warning: these ribs steal the spotlight. Smoky, tender, and slathered in cherry shine, they’re proof that a jar of jam or preserves can work some serious magic.

Serves 4–6

Ingredients:

• 2 racks baby back ribs (about 4–5 lb total)

• 1 cup of Cherry Republic True Cherry Preserves 

• 1 cup ketchup

• ¼ cup apple cider vinegar

• 2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp garlic powder (optional)

• Kosher salt & black pepper

Directions:

1. Pat ribs dry. On the bone side, slide a butter knife under the thin membrane, 

      and pull it off with a paper towel.

2. Preheat the oven to 300°F. 

3. Season ribs all over with salt and pepper. Wrap tightly in foil and place on a sheet pan. Bake 2½ to 3 hours until very tender.

4. In a saucepan, simmer preserves, ketchup, vinegar, brown sugar, Worcestershire, paprika, and garlic powder for 8–10 minutes until thick and glossy. Set aside ½ cup for serving. 

5. Heat grill to medium-high. Unwrap ribs, move them to the grill, and brush generously with the sauce. Grill each side for 5–7 minutes, basting as you go, until the ribs are lacquered and lightly charred.

6. Rest ribs for 5 minutes, slice between bones, and serve with the reserved warm sauce. Sticky fingers encouraged.

Want the flavor without the wait? Go for Cherry Republic Original Cherry BBQ Sauce instead.

2. Grilled Chicken with Cherry-Balsamic Marinade

Juicy thighs, crispy edges, and a cherry-balsamic situation make weeknight chicken feel like a main-event guest. It’s bright, a little smoky, and very plate-lickable.

Serves 4–6

Ingredients:

• 8 bone-in, skin-on chicken thighs (about 3 lb)

• ⅓ cup Cherry Republic Original Cherry Jam

• ¼ cup balsamic vinegar

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp Dijon mustard

• ¾ tsp kosher salt, ½ tsp black pepper

Directions:

1. In a bowl, whisk jam, balsamic vinegar, olive oil, garlic, Dijon, salt, and pepper until smooth. Reserve ⅓ cup in a small saucepan for glazing later; refrigerate it.

2. Pat chicken dry. Place in a zip-top bag or dish and pour the remaining marinade over. Chill for 2–4 hours (no longer than 8). Discard leftover marinade after use.

3. Heat the grill to medium. Clean and oil grates. Remove chicken from marinade; let excess drip off.

4. Grill skin-side down first, 6–8 minutes per side, moving pieces as needed to avoid flare-ups, until internal temp hits 165°F.

5. Warm the reserved clean marinade in the saucepan until it simmers for 1–2 minutes. Brush over chicken at the last minute on the grill. Rest for 5 minutes before serving.

3. Cherry Baked Beans

Smoky beans, but make them Michigan. A splash of cherry turns this cookout side into something worth talking about.

Serves 8–10 

Ingredients: 

• 4 slices thick-cut bacon, chopped

• 1 medium onion, diced

• 3 cans (15 oz each) navy or Great Northern beans, drained and rinsed

• ½ cup of Cherry Republic Cherry Berry Jam

• ½ cup ketchup

• 2 tbsp molasses

• 1 tbsp apple cider vinegar

• 1 tsp dry mustard (or 1 tsp Dijon)

• ½ tsp smoked paprika (optional)

• Kosher salt & black pepper

Directions: 

1. Heat oven to 325°F. 

2. In a Dutch oven, cook bacon over medium heat until crisp. Transfer bacon to a plate; leave 1–2 tbsp drippings.

3. Add onion to pot; cook for  5–6 minutes until translucent.

4. Add beans, jam, ketchup, molasses, vinegar, dry mustard, smoked paprika, a pinch of salt, and pepper. Stir in half the bacon; reserve the rest for topping.

5. Bake 1½–2 hours, uncovered, stirring every 30 minutes, until thick and bubbling. If it gets too thick, splash in a little water.

6. Top with the remaining bacon. Let it rest for 10 minutes to make it set before serving.

4. Fresh Cherry Vinaigrette 

Bright, tangy, and just sweet enough—this vinaigrette wakes up everything it touches. Spoon over mixed greens, grilled zucchini, or a farro salad and watch plates disappear.

Serves 8–10 

Ingredients: 

• ½ cup Cherry Republic Montmorency Dried Cherries

• ¼ cup hot water (for soaking)

• ¼ cup olive oil

• 2 tbsp red wine vinegar (or sherry vinegar)

• 1 tsp honey (or maple syrup)

• 1 tsp Dijon mustard

• ¼ tsp kosher salt, pinch black pepper

Directions:

1. Cover dried cherries with hot water for 10 minutes to plump; drain well.

2. In a blender, combine cherries, vinegar, honey, mustard, salt, and pepper.

3. With the blender running, stream in olive oil until smooth and slightly thick.

4. Add a splash more vinegar for extra zing or a pinch more honey for sweetness. Chill up to 1 week.

5. Cherry-Glazed Grilled Salmon

Rich salmon loves a sweet-tangy partner. A quick cherry glaze turns fillets into something glossy, vibrant, and downright elegant for a cookout.

Serves 4

Ingredients:

• 4 salmon fillets (6 oz each)

• ¼ cup of Cherry Republic Original Cherry Jam

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp grated fresh ginger

Directions:

1. In a bowl, whisk jam, soy sauce, olive oil, lemon juice, and ginger.

2. Heat the grill to medium and oil the grates.

3. Brush salmon with glaze and grill for 4–5 minutes per side, basting often, until fish flakes easily.

4. Serve hot, drizzled with extra glaze.

6. Cherry-Glazed Smoked Brisket

Slow-smoked beef brisket gets basted with a cherry glaze that seeps into every layer, marrying rich beef with bright, tangy fruit. 

Serves 12–14 

Ingredients:

• 1 whole beef brisket (8–10 lb), trimmed

• 2 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 1 tsp cayenne (optional)

• ½ cup Cherry Republic CherryStrong Cherry Concentrate

• ½ cup apple cider vinegar

• ½ cup ketchup

• ¼ cup brown sugar

• 2 tbsp Worcestershire sauce

Directions:

1. Mix salt, pepper, paprika, garlic powder, and cayenne. Rub the brisket all over. Let it rest at room temperature for 1 hour.

2. Preheat the smoker to 225°F with hickory or cherry wood. Place the brisket fat side up on the grates.

3. Smoke for 6–7 hours, spritzing occasionally with water to keep moist.

4. In a saucepan, simmer the cherry concentrate, vinegar, ketchup, brown sugar, and Worcestershire for 10 minutes until slightly thickened. 

5. Wrap brisket in foil or butcher paper, return to the smoker, and continue cooking for 5–6 hours, until internal temp reaches 195–200°F.

6. Unwrap brisket, brush generously with cherry glaze, and smoke uncovered for 30 minutes more to set the bark. Let it rest wrapped in foil at least 1 hour before slicing.

7. Slice against the grain, drizzle with extra glaze, and watch it disappear.

No time to stir? Cherry Republic Smoky Cherry Slow Cooker Sauce brings smoky-sweet perfection in seconds.

7. Grilled Skillet Cherry Crisp

For the sweet finale, this cast-iron crisp bubbles away right on the grill. Tart cherries under a buttery oat topping, finished with a scoop of ice cream—it’s summer on a spoon.

Serves 6–8

Ingredients:

• 2 cups fresh cherries, pitted (or thawed frozen)

• ½ cup Cherry Republic Montmorency Dried Cherries 

• ¼ cup sugar

• 1 tbsp cornstarch

• 1 cup rolled oats

• ½ cup flour

• ½ cup brown sugar

• ½ tsp cinnamon

• ½ cup butter, cold, cubed

Directions:

1. Preheat the grill to medium (about 350°F).

2. Soak dried cherries in warm water for 10 minutes, then drain.

3. In a cast-iron skillet, mix fresh cherries, soaked dried cherries, sugar, and cornstarch.

4. In a bowl, combine oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly.

5. Sprinkle topping over fruit. Cover loosely with foil.

6. Place the skillet on the grill, close the lid, and cook for 30–35 minutes, until bubbly and golden.

7. Serve warm with vanilla ice cream.

Pit-Perfect Cookout Recipes Start with Cherry Republic

Not every cookout recipe deserves a spot in the Hall of Flame. The ones that do boast bold, unforgettable flavor. Our recipes get that edge from the tart Michigan cherry—born in orchards up north and finished on your plate in cherry-fueled glory. 

And the good news? Wherever you are, you can dig in, too. Just grab a jar (or two) of Cherry Republic’s jams and preserves—and voila, you’ve got the makings of a backyard legend.

Ready to turn heads at the grill? Find more of the best cookout staples at Cherry Republic.