2 pounds (about 6 cups) frozen tart cherries, mostly thawed, reserve juices
4 cups unsweetened applesauce
3/4 cup sugar
Blend the mostly thawed cherries and their juice until smooth. Measure out 3 cups of puree. Stir into the applesauce. Add sugar and stir well. Spread mixture about 1/8-inch thick on lined dehydrator trays. Dry at 135o F for 8 to 10 hours or until completely dry. Leather should still be flexible. Fills 5 square trays using 1-1/4 to 1-1/2 cups per tray.
Note: Leftover pureed cherries can be dehydrated as leather and then chopped up and used like dried tart cherries.
