Food & Cooking Recipes Appetizers Oven-Dried Cherries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups In addition to using these cherries in our Crunchy Summer Salad, you can also serve them at room temperature with a mild cheese. 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 Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside. 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. 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. Rate it Print