Dehydrating cherries when they're in season is a good idea as they are a pretty expensive
fruit to buy, so when it's time, get busy dehydrating this
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.
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Don't miss our quick note about sour cherries ... please scroll down to our tip (below the "how to" instructions) to sweeten 'em up
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Cherries Are Packed With Nutrients
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!) Lately, I've been enjoying fruit cocktail on my breakfast cereal to avoid adding granulated sugar.
All About Dehydrating Cherries
Let's get busy dehydrating cherries:
If using from frozen, ignore step one
- Wash them and remove the stems and pits. *See NOTE at bottom.
- Cut in half and place them on your food dehydrator trays with the cut-side up to prevent drips on the lower trays!
- 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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