Yes, you can use fresh cherry juice in baking, but there are a few things to consider when doing so:
Flavor: Fresh cherry juice can add a delightful natural cherry flavor to your baked goods. Keep in mind that the intensity of the cherry flavor will depend on the type of cherries used and the concentration of the juice.
Liquid content: When substituting fresh cherry juice for other liquids in your recipes, such as water, milk, or fruit juice, be mindful of the liquid content. Too much liquid can affect the texture of the baked goods. Consider reducing other liquids in the recipe to compensate for the addition of cherry juice.
Sweetness: The sweetness of fresh cherry juice can vary based on the type of cherries used. If the juice is quite sweet, you might need to adjust the amount of sugar in your recipe to avoid an overly sweet end product.
Color: Fresh cherry juice can impart a beautiful red or pink color to your baked goods, especially if you use a significant amount. This can be visually appealing, especially in cakes, muffins, or cupcakes.
Pitting cherries: If you are extracting the juice from fresh cherries, you'll need to pit them first. This can be a bit time-consuming, so you may want to consider using a cherry pitter or a similar tool to make the process easier.
Consistency: Fresh cherry juice may be a bit thinner or more watery than some other liquids commonly used in baking, such as milk or fruit purees. If the juice is quite thin, you may need to adjust your recipe to maintain the desired batter or dough consistency.
Recipes where you can use fresh cherry juice include cherry-flavored cakes, cupcakes, muffins, quick breads, and glazes. You can also use it to enhance the flavor of frostings, icings, or fillings.
As with any recipe modification, it's a good idea to experiment with small batches first to see how the fresh cherry juice affects the flavor and texture of your baked goods. This way, you can make any necessary adjustments to achieve the desired results.