Yes always use frozen fruit in the state it's called for in the recipe. If a recipe needs it to be defrosted it will say. For baking it will almost always go in frozen because otherwise, you'll end up with batter that's more liquidy than intended which will affect how the recipe turns out, and it will be stained whatever colour the fruit is.

Just a note for anyone using frozen cherries as I did for the second time of making... I let them thaw out and..... put the package in the fridge and took out another package of still frozen cherries and used them! Didn't realise how much liquid frozen cherries can have as they thaw out!! We used the thawed out ones for a smoothie so didn't go to waste!

Glad you enjoyed them Maureen!

The recipe hasn't been tested with anything other than applesauce. It's the best option if you want great results :O)

Hi what's the substitute for apple sauce?

Thank you Mel for your advise.. I will try with an alternative fruit.

Tinned cherries aren't the best for baking with because they are too wet. Even if you freeze them the liquid will still be present and come out as they defrost. You will likely end up with soggy patches of sponge around each cherry. Fresh or dried cherries are best to use. Or glace cherries.

If I freeze tinned cherries and then use them , do you think that might work?