What is the best way to rehydrate dried cherries for a sauce if it has absorbed surrounding flavors? I tried making a cherry sauce for meatballs with dried morello cherries, but the final sauce had a weird taste despite the dried cherries being nice and tarty, but the water/sugar mixture from the cherries after rehydrating it wasn't as tasty. I added a stick of cinnamon to the boiling mixture and boiled the cherries in them. How much flavor do the dried cherries add to the syrup? The packaging says its 100% organic Morello cherries so I don't think its been treated with anything. Any suggestions?
We can't speak to you perception of any off flavors, but the best way to re-hydrate (and perhaps is obvious) is to soak in water or liquid.