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Sour Cherry Preserves and Turnip Salad

sour cherry preserves and turnip salad

I am a Midwest gal and we are home to cherry pit spitting contests (!) and other market hijinks. 

Cherries are one of my favorite items and they pair well with savory root veggies. Here I paired them with turnips. Feel free to add carrots, beets or kohlrabi. 

Click here and learn How-To Keep Your Farmer's Market Produce Fresh including Storage Tips For Your Farmer's Market Produce.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 pound sour cherries, pitted
  • 1 cup plus 1 tablespoon sugar
  • Juice of ½ lemon
  • ¼ ounce powdered pectin 
  • 4 ounces fresh basil, chopped 
  • Extra virgin olive oil
  • Kosher salt


  • 4 ounces arugula
  • 1 cup thinly sliced baby turnips 
  • 1 cup thinly sliced radishes (any and all varieties)
  • 1 cup thinly sliced apricots 
  • 1 sweet onion, thinly sliced 
  • Freshly ground black pepper 
  • Garnish: feta cheese



1. In a small saucepan, bring cherries, 1 cup sugar, and lemon juice to a boil. Boil for 3 minutes.

2. Add pectin and remaining 1 tablespoon sugar and boil for for 1 minute. Set aside to cool.

3. Decant cooled preserves into clean jars and place in the refrigerator for up to 2 months.


1. Arrange arugula, turnips, radishes, apricots, and onion slices on plates.

2. Drizzle with evoo, salt, and pepper. Garnish with preserves and feta cheese.