7 oz/200 g freshly pitted and chopped cherries (I used Bing cherries)
1 cup/288 g flaky salt such as Maldon or Halen Mon
- Day 1: Place the cherry juice and salt flakes in a medium-sized bowl. Fold to combine. Wrap the bowl with clingfilm and place it in the refrigerator overnight.
- Day 2: Transfer the mixture into an oven-safe ceramic dish (a baking dish will work). Spread the mixture with the liquid in an even layer. Place the dish in a preheated oven at 325F/165C on the lower two-thirds rack and dehydrate until all the juice dries out, 2 to 2 1/2 hours. Check every 20 minutes to ensure the cherries aren’t burning and the mixture is dehydrating. The juice will evaporate, and the salt crystals will take on a cherry red color. Some of the sugars in the cherry juice will caramelize slightly but it should never be dark brown. Remove the pan from the oven and cool to room temperature on a wire rack. Once cooled, transfer to an airtight container for storage. The salt should be good for about three months if stored properly.