You will need a lot of patience to make these dried cherries. The total time they take to dehydrate will be anything from 9 hours onwards, depending on the texture you want. I preferred to use them when they were still soft.
Skip ahead to the recipe for Dried Cherries
Making dried cherries
In December, the cherry harvest was amazing, and cherries were abundant. I worked on a cherry scone recipe, making several batches. The first with frozen cherries that I had leftover from winter. And the second with the fresh cherries as they came into season. But, the result was not perfect, and so I decided to make dried cherries to start off with. I made enough to use in a batch of rusks, and from that I decided that they must not be too dry to start off with. My recipe results in a soft textured cherry, much like what I have had overseas. You can increase the dehydrating time to make yours drier. And, the nice thing about this recipe is that you can enjoy cherries long after the season has ended.
Dried up relationships
The pot calling the kettle black is an idiom that derives from 17th-century cooking. When I use this phrase, all I usually say is pot, kettle, to get my meaning across. For those of you who have not heard of it, this describes a situation where someone criticises another person for a fault they too possess. The other day, Dave was in a conversation with someone which he relayed to me. The person was so critical of one of Dave’s choices. When Dave told me this, all I could say was pot, kettle. And it took me explaining to Dave that what he was accused of was exactly what that person himself was doing. I found it so ironic that this person could not see his own behaviour, but he could judge Dave for the same thing!
Take a look at this inspiring recipe for ♥ Dried Cherries ♥ from Lavender and Lime #LavenderAndLime Share on X
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Dried Cherries
Ingredients
- 500 g cherries, cut in half and stone removed
Method
- Preheat the oven to 80° Celsius
- Place the cherries, cut side up onto a lined baking tray
- Place the baking tray into the oven for 2 hours, then remove the baking tray from the oven and turn the cherries
- Place the baking tray back into the oven for 1 hour, then remove the baking tray from the oven and turn the cherries
- Place the baking tray into the oven for 6 hours, then turn the oven off and leave overnight
- Remove the baking tray from the oven and place the cherries into an airtight container to use as needed
See the links below for blog posts I published on March 10:
- 2024: Cross Hairs
- 2021: 7 Ways
- 2019: Target
- 2017: Beetroot Hummus
- 2016: Flaky Pastry
- 2014: Cinnamon And Coffee Soufflés
- 2012: ABC Award
- 2011: Sim B’s Chocolate Cake
I’ve made them in my dehydrator and they take a while
It is definitely a recipe that requires patience 🙂
I am going to make some this summer! Store bought dried cherries are quite expensive.
I hope you enjoy them as much as I did 🙂
You definitely need patience but I’m sure it is worth doing.
It really was worth it!
The best things do take time. I can’t wait for cherries to be in season again. Now I have a proper dehydrator and while that doesn’t speed the process any, it does make it easier.
From what I have read, it makes it so much easier 🙂
Tandy, these dried cherries look great. Such a simple and versatile ingredient to have on hand.
They did not last long 😉
that is dedication! I buy dried cherries, and i am too lazy to make ’em :=) Good on you.
I wish we got them dried here!
They look great Tandy, but during our southern cherry season, all we want to do is eat them fresh. It’s a short season and they are expensive. I envy you all those cherries.
We were so lucky this year as they are usually very expensive!