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.
From your friends at Easy Food Dehydrating
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