Dehydrating cherries is a good idea as they are a pretty expensive fruit to buy, so while they're in season, get busy dehydrating this nutritional fruit!
I remember as a kid eating mom's glace cherries which are also known as candied cherries, (trust kids to want to only eat fruit with sugar on or in it, sigh), I used to go to the fridge and sneak a few from the container ... I wonder if she ever noticed? :-)
Sour red cherries are packed with vitamin A but are no match for sweet red cherries in the vitamin A department!
Sour cherries also have more vitamin C, and Folate.
In the mineral department, both types of cherries are pretty evenly matched. They have a great amount of Potassium, followed by a good amount of Phosphorus, Calcium, Magnesium, and have trace amounts of Iron, Zinc, Copper, and Manganese. Both cherries contain Omega-3 and Omega-6 fatty acids.
They are a versatile fruit for making Cherry Cobblers, pies, toppings, and are used in fruit cocktails (well, the fresh ones are used for cocktails!)
If using from frozen, ignore step one
NOTE: When dehydrating the sour variety, you may wish to boil them first (for about ten minutes) in a syrup to sweeten them up.
Use a mixture of one cup each of sugar and light corn syrup, to two cups of water, per pound of cherries. Let them air dry before finally dehydrating them.
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