Oven dried cherries
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red cherries, stemmed and pitted |
| 1 | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Sugar |
| 1 | pounds | Yellow cherries, stemmed and pitted |
| 1 | tablespoon | White or regular balsamic vinegar |
Directions
Heat the oven to 300øF. 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 an remaining 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. Yield: 4 cups Typed in MMFormat by cjhartlin@... Source: Martha Stewart Magazine June 98
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