Photo: Philipp Franz von Siebold and Joseph Gerhard Zuccarini, Public domain · source

Dried · From Bladwijzer

Dried Japanese cornels

Updated on 10 October 2026

• Makes: ± 150 g
• Time: 45 min + 8–12 hrs drying
• From: Japanese cornel

Ingredients

• 750 g ripe Japanese cornels
• a pan of boiling water
• a rack or a baking tray lined with baking paper

Method

1. Rinse the fruits and remove the stalks.
2. Plunge them into the boiling water for 2 to 3 minutes, until the skins split and the flesh softens. Drain and leave to cool.
3. Squeeze each fruit between thumb and forefinger: the stone slips out. Throw the stones away and check that none are left in the flesh.
4. Spread the flesh in a single layer on the rack or tray and dry it in the oven at 50–60 °C with the door ajar for 8 to 12 hours, until it is leathery and no longer sticky.

Storing: A year in a closed jar, somewhere cool and dry. Use them like raisins or dried cranberries, in muesli, cake or with rice.