• Dried Sour Tart Cherries Lightly Sweetened Unsulphured Sweet Healthy Snack Vegan Kosher Resealable Bag
  • Dried Sour Cherries, Lightly Sweetened
  • Dried Sour Cherries, Lightly Sweetened
  • Dried Sour Cherries, Lightly Sweetened
  • Dried Sour Tart Cherries Lightly Sweetened Unsulphured Sweet Healthy Snack Vegan Kosher Resealable Bag — view 7
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Dried Sour Cherries — Lightly Sweetened - 0.5 lb (8 oz)

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$14.97
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Dried sour cherries are a specialty ingredient that most grocery stores don't stock, which is why people who actually cook with them end up ordering online. Sour cherries (the Montmorency variety) are the tart counterpart to the sweet Bing cherries sold fresh in summer. They're smaller, sharper in flavor, and genuinely useful for baking, Middle Eastern cooking, cheese boards, and wellness applications where sweet dried fruit would be too one-dimensional. Ours are lightly sweetened to take the edge off the tartness without masking what makes them worth using in the first place, and unsulphured so there are no sulphur dioxide preservatives in the bag.

What You're Buying

  • Variety: Montmorency tart cherries, pitted
  • Processing: soft-dried, lightly sweetened with cane sugar
  • Ingredients: Montmorency Tart Cherries, Cane Sugar, Sunflower Oil
  • Serving size: 1 oz (28g) / 80 servings per container (5 lb)
  • Preservatives: none (no sulphur dioxide)
  • Packaging: resealable food-safe stand-up bag
  • Shelf life: 6 to 9 months pantry, up to 12 months refrigerated
  • Allergen note: manufactured in a facility that also processes tree nuts, wheat, peanuts, and soy

Good For You

Every bag of Dried Sour Cherries from Nut Cravings carries three attributes you won't find on most commercial dried fruit:

  • No Sulphur Dioxide: Most mass-market dried fruits use sulphur dioxide to preserve bright color and extend shelf life. Our cherries contain none. The color is a deeper, more natural red rather than the artificially bright pink of sulphured commercial products.
  • Naturally Grown: Montmorency tart cherries grown without the use of synthetic inputs.
  • Vegan: No animal products, animal-derived additives, or honey. Cherries and a small amount of cane sugar.

How to Use Dried Sour Cherries

Baking

Sour cherry pies, crumbles, galettes, cobblers, rugelach, and Black Forest cake all traditionally call for sour cherries rather than sweet. Hungarian, Polish, and German pastry traditions lean heavily on this variety. For cookies, muffins, and quick breads, soak the cherries in warm water or juice for 20 to 30 minutes before folding into batter. For pies and compotes, simmer directly in the filling liquid until plump. Crack and chop immediately before adding to batter for the best flavor.

Middle Eastern and Persian Cooking

Sour cherries are a core ingredient in Iranian albaloo polo (sour cherry rice cooked with saffron and served alongside lamb kofta), Turkish stuffed vegetable dishes, Lebanese cold yogurt cherry soup, and Syrian lamb preparations. The tartness balances rich meat and rice dishes in a way sweet dried fruit cannot. For albaloo polo, add about 2 oz of dried sour cherries per cup of dry rice for the final 15 minutes of steaming so they plump without disintegrating.

Salads, Grain Bowls, and Cheese Boards

Scatter over kale salads, farro bowls, quinoa with goat cheese, or wild rice pilafs. The tartness cuts through rich dressings and earthy grains. On a cheese board, dried sour cherries work especially well alongside aged cheddar, blue cheese, brie, or goat cheese, where the acid cuts through the richness of the cheese. For a broader dried fruit selection on your board, see our Dried Cranberries — Lightly Sweetened and Dried Apricots, Turkish — No Sugar Added.

Trail Mix and Granola

Replace or mix with standard cranberries for a tarter, less-sweet trail mix profile. Pairs especially well with dark chocolate and pistachios. For a comparison with a sweeter unsulphured option in the same format, see Dried Blueberries — Lightly Sweetened.

Yogurt and Cottage Cheese

A handful of dried sour cherries on cottage cheese or Greek yogurt with honey is a simple, protein-forward snack. The tartness of the cherries balances the dairy richness without requiring added sweetness.

Savory Sauces for Poultry and Game

Simmer dried sour cherries with port wine, shallots, and thyme for a classic reduction sauce for duck, pork tenderloin, or turkey. The cherries rehydrate in the cooking liquid and thicken the sauce naturally. This technique works at any holiday meal where a fruit-forward pan sauce fits the protein.

Choosing the Right Size

Dried Sour Cherries are available in 0.5 lb, 1 lb, 2 lb, 3 lb, and 5 lb sizes. The 0.5 lb or 1 lb bag suits a first purchase or occasional recipe use. The 2 lb size is the right fit for regular bakers who use sour cherries across multiple recipes in a season. The 3 lb and 5 lb sizes are for households that go through dried sour cherries at a pace small grocery-store bags can't sustain, or for anyone who does a large batch of holiday baking in one go. For bulk sizes, move a portion to the freezer on arrival to protect freshness.

For a curated mixed dried fruit selection that includes sour cherries alongside other varieties, the Gourmet Prime Assorted Dried Fruit Tray is a good place to explore what works best for your cooking and snacking needs before committing to a larger single-variety bag.

Storage

Seal the bag after each use and store in a cool, dry place. In the sealed bag at room temperature: 6 to 9 months. Refrigerated in the sealed bag: up to 12 months. Frozen in a sealed freezer bag: 12 or more months without significant texture or flavor change. For bulk sizes (2 lb, 3 lb, 5 lb), transfer half to a sealed freezer bag immediately on arrival and work through the room-temperature portion first.

Unsulphured dried fruits gradually lose moisture over time. If left open in a warm kitchen, the cherries turn firmer and more leathery but remain fully usable in baking, where they rehydrate during cooking. Only crack what you plan to use within the short term.

Dried Sour Cherries Guarantee

Every order is backed by our 100% Satisfaction Guarantee. If you are not satisfied with your purchase for any reason, contact our team and we will make it right. That applies to every bag we ship, every time.

Customer Reviews

Frequently Asked Questions

Two different cherry species with different flavor profiles, uses, and nutrient compositions. Sweet cherries (Bing, Rainier, Lapin) are the type sold fresh at grocery stores and farmer's markets in summer. They are high in natural sugar, low in acidity, and dry into a raisin-like product with concentrated sweetness. Sour cherries (Montmorency, Morello, Balaton) are smaller, much more tart, lower in sugar, and higher in anthocyanins. They are rarely sold fresh commercially because the tartness is not preferred for eating out of hand, but they are the correct cherry for most traditional baking, Middle Eastern cooking, and wellness applications. In dried form, sour cherries retain their characteristic sharp acidity, darker color, and firmer texture. They are not interchangeable with dried sweet cherries in recipes.

Yes on both. These dried sour cherries are Kosher certified by the Beth Din Minchas Chinuch Tartikov (TBD certification). They are vegan, with no animal products, animal-derived additives, or honey. Ingredients: Montmorency tart cherries, cane sugar, and sunflower oil. Packed in a facility that also handles tree nuts, wheat, peanuts and soy. The bag label also lists wheat and soy. Not recommended for anyone with a peanut, tree nut, wheat, or soy allergy.

Yes, in most applications. Dried sour cherries and dried cranberries share the key functional characteristic (tartness) that makes them useful as counterpoints to sweet, rich, or earthy flavors. The differences: sour cherries are slightly less tart than cranberries, have a rounder, more stone-fruit flavor, and have a softer, less chewy texture. Cranberries tend to hold their shape better in baking; sour cherries soften more readily and rehydrate faster. In granola, trail mix, salads, and grain dishes, the substitution is direct and works without adjustment. In baking, the softer texture of rehydrated sour cherries will change the finished product slightly compared to the firmer, more intact cranberry in the original recipe. Both are appropriate in cheese boards, yogurt pairings, and savory applications. The choice between them comes down to whether you want the cranberry's sharp berry tartness or the cherry's deeper, more complex fruit acidity.

Three methods depending on the application. For pie fillings, compotes, and sauces: simmer dried sour cherries in liquid (water, cherry juice, port wine, or the sauce liquid itself) for 10 to 15 minutes until plump and tender. The cooking liquid takes on cherry flavor and can be used as part of the sauce. For baking where you want intact cherries in the finished product (cookies, muffins, bread): soak dried cherries in warm water, fruit juice, or bourbon for 20 to 30 minutes before folding into batter. Drain well before using. For salads and grain dishes: no rehydration is needed. The cherries will soften slightly from the moisture in dressings or warm grains but remain pleasantly chewy. For Persian rice dishes (albaloo polo): simmer directly in the rice cooking liquid for the final 15 minutes of cooking so the cherries plump and the tartness perfumes the rice.

In the sealed bag at room temperature: 6 to 9 months from packing date. Refrigerated in the sealed bag: up to 12 months. Frozen in a sealed freezer bag: 12 or more months without significant texture or flavor change. Seal the bag after every use. For bulk sizes (2 lb, 3 lb, 5 lb), transfer half to a sealed freezer bag immediately on arrival and work through the refrigerator or room-temperature portion first. If the bag is left open in a warm kitchen, the cherries gradually lose moisture and become firmer and more leathery, but they remain fully usable in baking (they will rehydrate during cooking) and in any application where the cherries are soaked before use. Signs that dried cherries have gone bad: off smell, visible mold, or a rancid-fat odor (unlikely in dried cherries at low fat content but possible in very old product).

With portion management, yes. One ounce (about 1/4 cup) of dried sour cherries contains approximately 16g total sugar, of which 3 to 5g is added sugar. As with any sweet food, portion management is the key variable: the natural sugar content still needs to be accounted for in total daily carbohydrate tracking.

Yes, and this is one of the most specific and legitimate uses for dried sour cherries. Persian albaloo polo (sour cherry rice) calls specifically for sour cherries cooked with saffron-seasoned basmati rice, typically alongside lamb kofta or ground meat. The cherries' tartness balances the richness of the meat and the floral quality of the saffron in a way that sweet dried fruit cannot. Turkish dolma variations with sour cherries in the stuffing mixture, Lebanese cold yogurt cherry soup, and Syrian lamb preparations with dried sour cherries are all traditional applications. For albaloo polo specifically: use approximately 2 oz of dried sour cherries per cup of dry rice, rinse the cherries briefly, then add them to the rice for the final 15 minutes of steaming so they plump but do not disintegrate. They will tint the surrounding rice a deep pink-red, which is correct and traditional.

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