Dried Cherries

Store in an airtight container or resealable bag in a cool, dry pantry. Refrigerate or freeze for longer shelf life. If they dry out, briefly soak in warm water to plump them up.

Soak dried cherries in warm water, juice, or liqueur for 10–15 minutes to plump them up and intensify flavor before using in baking.

Toss with a pinch of flour or cornstarch before adding to batter to prevent them from sinking to the bottom.

Chop or halve larger pieces for more even distribution in cookies, muffins, and cakes.

Use the soaking liquid as a flavoring ingredient in dressings, sauces, or cocktails.

Chocolate (especially dark chocolate)

Almonds, walnuts, and pecans

Vanilla and almond extract

Cinnamon and cardamom

Duck and pork dishes

Spinach and arugula salads

Oats and granola

Cream cheese and ricotta

Adding dried cherries directly to batter without soaking—they can stay tough and won't release their flavor as well.

Storing in humid conditions or an open container—they'll absorb moisture and may mold.

Using very old dried cherries without checking for moisture or off-smells first.