- 2 pounds cherries rinsed, destemmed, and pitted
- lemon juice (optional topping)
Wash, destem and pit the cherries. Place sliced or whole cherries on the trays (see notes). I prefer cutting them in half because they turn out more like dried cherries you would buy in the store. Place each cherry on the dehydrator rack until the entire level is full. Fill all of the levels, making sure to leave room around each cherry so that the air can circulate them. You can sprinkle with lemon juice if desired, but it's really not necessary.
Place the lid on the dehydrator and set it to 135º. It will take anywhere from 6-10 hours for the cherries to fully dehydrate. Start checking them around 6 hours. You want them to be just a little rubbery but not wet. They will become more firm once they cool.
- You can either slice each cherry in half or leave them whole. Leaving them whole will obviously increase the dry time. I also increase the temp by 10-15º.
- To make these in the oven, preheat the oven to 200ºF and line a baking sheet with parchment paper. Cook them for 6-8 hours or until done. Flip the cherries over at hour 3.
- Store dried cherries in a sealable container in a cool dark place or freeze them for later.
- Times will vary depending on how big the cherries are, the humidity, the outside and inside temperature at the time, and your dehydrator.
- Always read the manual for your dehydrator and follow all safety recommendations.
Serving: 2tbsp | Calories: 44kcal | Carbohydrates: 10.8g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.1g | Potassium: 152mg | Fiber: 1.4g | Sugar: 7.4g | Calcium: 11mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.