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How to make Cherry Raisins

Photo: Utah State University

Wash and pit pie cherries. Heat 2 cups of cherries and 1/2 cup of sugar until the liquid boils for 1 minute. (Cherry-sugar mixture will form own juice.) With a slotted spoon, transfer cherries to a dehydrator. Dry at 140-150°F until moisture decreases to 80% solids. Cherries will be firm and rubbery to the touch. For best results, base the drying on the final solids content of 80%. Freeze or vacuum package to avoid mold growth.

To calculate desired final cherry weight for 80% solids:

  1. Weigh a container for fresh and dried cherries on a scale. Note weight.
  2. Add fresh cherries to the container. Weigh. Subtract container weight.
  3. Calculate desired final weight. (Fresh cherry weight) times (.175) = desired weight of dried cherries.
  4. Add calculated desired final weight (#3 above) and weight of container (#1). When dried cherries reach this point, they are ready.

Source: Utah State University Extension


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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