New This Month

Oven-Dried Cherries

In addition to using these cherries in our Crunchy Summer Salad, you can also serve them at room temperature with a mild cheese.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, June 1998

Ingredients

  • 1 pound red cherries, stemmed and pitted
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sugar
  • 1 pound yellow cherries, stemmed and pitted
  • 1 tablespoon white balsamic vinegar

Directions

  1. Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.

  2. In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.

  3. Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.

Variations

Regular balsamic vinegar can replace white balsamic vinegar.

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