no tall boots until 10/1 … but …

No! It’s 90 degrees …

However as the rest of the retail world prepares for the onslaught of the holidays, I’ll give you this piece of advice – get your fruitcake cherries now.

They’re baaaack!
And just like every year, they’ll run out.
More importantly they won’t be there when it’s time to make bacon wrapped cherries for holiday parties … and since I’m pretty sure these suckers would survive the apocalypse (along with cockroaches & Cher) it’s totally ok to go ahead and buy them NOW. I did.


Here’s the recipe!

Bacon Wrapped Cherries
  • 36 red fruit cake cherries – these are typically only sold during holiday baking season (typically November & December but thanks to #ChristmasCreep – now) 
    • You can use the green ones but they don’t look very appetizing when cooked.
  • 1 pound of bacon, cut slap into thirds
    • Generic/store brand bacon actually works best – thicker bacon takes longer and doesn’t crisp up as evenly
  • 36 toothpicks
    • Be sure to soak the toothpick in water
  • Heavy duty foil highly suggested
  • Before anything – place toothpicks to be used in a bowl of water to soak for about 10 minutes prior to use to avoid burning
  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  • Wrap baking sheets in heavy duty foil
  • Start broiler so it’s ready when you are
  • Wrap each cherry with a bacon third
  • Secure each cherry bacon bundle with a toothpick and arrange on baking sheet
  • Drizzle reserved cherry juice over wrapped cherries.
  • Broil in preheated oven until bacon is crisped to your liking, 3 to 10 minutes – you just really have to watch them, because the will burn because of all the sugar and fat – it’s tedious, but worth it. 

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