Cherry Apple Salad was a staple when it came to church potlucks and picnics as a kid. Mom would make a huge bowl of it, and it became expected at every get together. Most of it was gone the first time through the line.
The original recipe use canned cherry pie filling that made the salad bright red. Nowadays we try to use fewer canned goods especially if they have that extra sugary syrup and red dye.
Since Fourth of July is coming up, we thought we would give our old go to picnic recipe a healthier update.

We used frozen Rainier Cherries. California Bing Cherries will turn out a brighter color.

Cherry Apple Salad Recipe:

1 lb cherries (fresh or frozen) 1 tsp coconut sugar (or other sugar, stevia, honey, etc)
2-3 apples chopped
1/4 cup raisins
1/2-1 cup Fresh pineapple chopped (optional)

1. Put cherries in a pot (add a little water if using fresh cherries) and add about 1 tsp sugar. On medium heat, cook until boiling, turn down and simmer until 3/4 of liquid has cooked out. It should have a syrup consistency with the cherries somewhat whole still.
2. Let the cherry syrup cool.
3. Mix cherry syrup with apples, raisins, and pineapple (if using).
4. Chill for 30 min to an hour before serving. And Enjoy!