Dried cherries

Cherries that have been pitted and dried until chewy, used like raisins in baking, granola and confections.

Dried cherries: A small ceramic bowl of dark, shriveled, wrinkled dried sour cherries with a matte chewy look, a few dried pieces scattered beside it, no fresh fruit and no stems
  • Baking ingredients and additives

Dried cherries are made from both tart and sweet varieties. Tart cherries are often infused with a little sugar before drying to balance their sourness, so it is worth checking the label. Their deep red color and tangy flavor stand out in cookies, scones, muffins, breads and chocolate bark.

To keep them soft in baked goods, they can be plumped first in hot water, juice or a spirit for 10 to 15 minutes and patted dry. They store best in an airtight container away from heat, or in the refrigerator for longer keeping.

Bake it at VanillaGoods

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Cheers for Cherries, Colorado State University Kendall Reagan Nutrition Center