Most sour cherry varieties, like Evans, do dry okay, but it takes forever.  With my dehydrator running on the “Fruit/Vegetable” setting (135°F), it took 30 hours to reach raisin consistency.

The dried cherries are extremely sour, even more so than when fresh (which I should have anticipated…)

I had originally planned to eat these dried sour cherries in yogurt and granola, but they are way too tart to be consumed with tangy yogurt.  Suggested alternative uses: game terrines, “Raincoast Crisp” style cracker, and other applications where there is meat or starch to temper their acidity.  I also love tossing them into puddings, like wild rice and barley.