Cherries and chill: Make this traditional Ukrainian summer dish at home
How to make cherry jelly (illustrative photo: freepik.com)
Cherry jelly, or "chereshnianka," is a modern twist on traditional Ukrainian dairy-and-berry desserts. It's an ideal treat for a summer evening with simple ingredients and minimal effort required.
What is chereshnianka
Chereshnianka is a kissel or pinnyk (derived from the Ukrainian word "foam"), known in Ukrainian cuisine as a milk-and-berry dessert.
In the past, it was called cherry kholodets due to its jelly texture. Its consistency resembles thick sour cream; you can serve it warm or chilled.
This dessert is popular during cherry season, when light and refreshing flavors are most desired. It is often served with sour cream, mint, or cinnamon to taste.
Chereshnianka also resembles kissel (a type of fruit jelly), but is prepared with milk or a flour-based thickener.
Ingredients
- Cherries – 500–800 g, pitted
- Sugar – 2–3 tablespoons, adjusted based on the sweetness of the berries
- Honey – 2 tablespoons for added aroma and depth
- Milk – 400–500 ml, or optionally replace part of it with 1 tablespoon sour cream
- Flour – 3–4 tablespoons for thickening
- Vanillin, lemon zest – for flavor
- Oil or butter – for greasing the molds (optional)
These ingredients are easy to find in summer and create a balanced taste: the sweetness of berries is complemented by the creamy notes of the milk-and-flour base. It’s also a low-fat dessert made with natural components.
Preparing chereshnianka starts with selecting the berries (photo: Ye.ua)
Preparation process
Preparing the berries. Remove the pits from the cherries, rinse them, and cover them with just enough water to submerge the fruit. Bring to a boil, cook for 4–5 minutes, then add sugar, honey, vanillin, and lemon zest.
Thickening. In a separate bowl, dissolve the flour in cold milk until smooth.
Combining. Slowly pour the milk-and-flour mixture into the boiling cherries in a thin stream while continuously stirring to avoid lumps.
Heating. Reduce the heat to medium and cook until the mixture thickens slightly. It should reach the consistency of soft sour cream.
Pouring. Pour the hot chereshnianka into greased dessert bowls or small molds.
Serving. Garnish with fresh berries, mint, and sprinkle with cinnamon if desired. Serve warm or chilled—either way, the taste is delicate and refreshing.
Chereshnianka consists of berries, milk, and flour (photo: Ye.ua)
Tips for best results
If you prefer a more transparent texture, cook the cherries briefly and strain the liquid through cheesecloth before thickening.
For a flour-free version, replace the milk with sour cream—the dessert will have a creamy texture and lighter taste.
Adjust the sweetness with honey and sugar separately to avoid over-sweetening the berry base.
To create different flavors, experiment with other berries, like raspberries, blueberries, or plums.
Chereshnianka, a simple and light summer dessert, combines tradition with modern ideas. It’s a colorful addition to your daily menu, especially during the season of fresh berries and soft textures.
You may be interested in:
- How to make stulenyky and why this forgotten dish was served to honored guests
- How to prepare an aromatic soup you’ll want to eat every day in summer
- Five unique qualities of cauliflower few people know about
Sources: websites Shuba and Ye.
