Oven-Dried Cherries

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.


  • 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


  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.


Regular balsamic vinegar can replace white balsamic vinegar.

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