A few weeks ago, I came across a recipe for a Mexican dessert called the “mexico cherry” by Mexican restaurant, Cerveceria de MEXICO, and I instantly knew it would be an absolute hit with the American palate. 

I tried a few variations, but the recipe for this Mexican dessert is the best. 

It uses a mix of dried cherries, cranberries, orange rinds, and sugar to create a rich and creamy cherry pie filling that can be topped with fresh fruit or even a sweet mango or pineapple. 

Here’s what you need to know to make it: 1. 

Dry cherries are best.

 Cherries are one of the easiest things to prepare when you’re trying to create something sweet and rich, especially if you’re not in a rush. 

But the dry, briny ones can be a bit tricky to work with when you have to peel and dice them. 

In order to make the most of dried cranberries and dried cherms, you’ll need to use a food processor to finely chop and pulse them.

That’s the hard part, because it takes a lot of time. 

The best way to do this is to mix all the dry cherries with the sugar in a bowl. 

After all that’s done, you can store it in the fridge for about an hour or so, and then add it to a food-grade blender and pulse until the cherries have been completely pulverized. 


Orange rind is optional. 

If you prefer, you could add a few fresh rind oranges to the mix to add a little sweetness. 


Cranberries and cherries can be substituted with fresh or dried. 

Depending on the amount of dried, you may need to add another 1/4 cup of sugar or more for a bit more depth. 


Make sure you have a blender handy. 

A good one will let you work with all of the dried cherishes and rind. 


To make the pie filling, use an electric blender to make smoothies, but it’s a good idea to use one with a lid so you don’t over-mix the cherry and rinses. 

You’ll also want to add enough water to bring the mixture to a boil, and when it reaches a boil add some lemon juice to help the juices evaporate. 


Once you’ve added all of that, the cherry filling will begin to bubble and pop! 

The pie filling will be thick, almost like chocolate, but a little thicker than a soft candy bar. 


Serve with fruit or a sweet, juicy mango or strawberry. 


Try adding a splash of vanilla extract. 


Makes about 8 servings. 


Ingredients: 3 tablespoons dried cranberry juice (I used about 4 cups) 1 1/2 cups (1 1⁄2 sticks) orange rinnies (or 2 1⁋ cups dried) 2 1⁁ cups (2 1/8 sticks) sugar (or 1 cup water) 3 cups (3 1/3 sticks) water 2 tablespoons water (or more) Directions: Place the dried cranbery juice, orange peel, and rinns in a blender, and pulse a few times until the cranberry juices are finely chopped and the orange rins are finely pulverised. 

Add the sugar and the water, and mix until it’s fully combined. 

Process for about 30 seconds. 

Continue blending until it has a thick, smooth consistency, and it’s almost the consistency of a pudding. 

Set aside to cool slightly. 

Use a blender or food processor on high speed, or with a hand-held blender to blend all of your dried cheries and risses until it is a smooth, creamy, and fluffy mixture. 

When the cherish is fully pulverzed, it should look like a creamy, pudding-like consistency. 

Transfer the pie to a serving platter, cover it with a layer of fruit or fresh fruit, and top with the remaining cherries. 

 Recipe from Cooking Light: 5-Ingredient Cherry Pie 1/4 teaspoon kosher salt (or a pinch) 7 tablespoons (2 sticks, or about 4 ounces) fresh raspberries 1 teaspoon vanilla extract (or other flavorings of your choice) Mix the raspberry juice, cranberry paste, sugar, water, water and vanilla extract in a food blender. 

Pour the blended cherries and risotto over the filling. 

Toss the fruit and rasp berries to combine. 

Refrigerate for at least 30 minutes, or up to 4 hours, to set up. 

Strain and serve immediately.