this post was submitted on 03 Dec 2024
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Try drying them. Pit a trayful and put them on a lined baking tray in a very low oven - 30-50 deg - basically the defrost function if your oven has one - with the fan on. Stir them about every hour or so until they dry to snapping point. Or stop at the shrivelled but still bendy stage and freeze them in a vacuum bag. I've heard of people drying them in a microwave but I've never done that and don't know how. Dried cherries are a wonderful snack and really add something to cakes, mince pies etc. I've put them in chook stuffing too. Use them anywhere that calls for sultanas or currants or raisins.
I've dried cherries before and didn't really use them. I might do a few to go in the next fruit cake I make - I have a dehydrator, which makes it much easier than the oven method. Although it is currently filled with chicken scraps destined for dog food, I really need to get onto packing that away too.
Ooh. Fruitcake! Giant jar, some sort of booze, citrus peel etc. just sit and forget.