Apple-Cranberry Fruit Leather
From Martha Stewart. Serves two 13-by-9-inch sheets. 7–9 hr (mostly drying). 7 ingredients
Ingredients
- Vegetable-oil cooking spray
- 3 pounds (5 to 6 medium) baking apples, such as Gala or Macoun, peeled, cored, and chopped (8 cups)
- 1 cup fresh or thawed frozen cranberries
- 1/3 cup pasteurized apple juice or cider
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 3 tablespoons honey
- 3 tablespoons sugar
Directions
- Heat the oven to its lowest setting, about 170°F (75°C). Line two 13-by-9-inch rimmed baking sheets with parchment or silicone mats and coat lightly with cooking spray.
- Put the apples, cranberries, apple juice and lemon juice in a large saucepan, cover, and cook over medium heat, stirring now and then, until the apples are very soft and the cranberries have burst, 15 to 20 minutes.
- Stir in the honey and sugar and simmer uncovered, stirring often, until the mixture is thick and most of the liquid has cooked off, about 10 minutes more.
- Purée the fruit in a blender or food processor until completely smooth, then let it cool slightly.
- Divide the purée between the sheets and spread it into an even layer about 1/8 inch thick, smoothing it right to the edges.
- Dry in the oven for 6 to 8 hours, rotating the pans once or twice, until the surface is no longer tacky and the leather peels away from the paper cleanly.
- Cool completely, then cut into strips with scissors (paper and all), roll up, and store airtight at room temperature for up to 2 weeks.
From Martha Stewart