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Dehydrating Cherries
- ooh, with Whipped Cream

Cherries

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Dehydrating Cherries

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!)

~ Dehydrating Cherries ~

If using from frozen, ignore step one

  1. Wash them and remove the stems and pits. *See note at bottom.
  2. Cut in half and place them on your food dehydrator trays with the cut-side up to prevent drips on the lower trays!
  3. Turn on your dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).
  • Drying time: between 18-26 hours and they will feel sticky and leathery when dried.
  • Make sure you don't over-dry them!
  • Remember to rotate your food dehydrator trays, for even drying.

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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