Oven dried cherries

Yield: 4 Cups

Measure 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

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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