Canned sour cherries are a baker’s ingredient more than a snacking fruit. Their sharp, tangy flavour — quite different from the sweet cherries you’d eat fresh — is exactly what’s needed in cherry pies, clafoutis, Black Forest cake, and cherry sauce for duck or pork.
Packed in water with pits removed, they’re ready to use straight from the tin. Sour cherries have a very short fresh season and are fragile, so the canned version is often the most practical way to access them in Australia. Their bright tartness cuts through sweet and rich dishes, which is why they’ve been a staple of European-style baking for centuries.
How it's made
Nutrition (per 100g)
1 cup is about 244 g — roughly 90 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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