Saturday, February 6, 2010

Apple and Cherry Fruit Leather

I made some apple and cherry fruit leather the other day (actually, it was about 6 weeks ago).  It was really easy.

You know you can make fruit leather by just spreading a big jar of applesauce on a lightly-oiled leather tray and drying it, right?  Well, that's pretty much what I did.  I just pureed a can of drained bing cherries and added it to the applesauce.  You can use applesauce with no sugar added.  If you use the stuff with sugar in it, it'll take longer to dry.  And it's plenty sweet without added sugar.


It turned out that I needed a bit more than 1 jar of applesauce to fill up my 4 fruit-leather trays.  So I just dropped spoonfuls of pure appleasauce in with the cherry applesauce already in the tray.  I thought it might look artistic.

I dried it for about 6-8 hours (I can't remember for sure), and it was ready to roll up and cut.  I used a small serated knife to cut it up.  But an electric knife actually works better.

You know, it was fine, except that it really didn't have a lot of flavor.  I couldn't taste the cherries at all.  But then, I snuck a cherry out of the can before I pureed them, and it didn't have a lot of cherry flavor either.

I munch of pieces of this now and then.  To be honest, I don't gobble it up like I did the rhubarb leather I made last summer.  But it's still good.  I keep it stored in one of those Glad  disposable plastic containers, and it's holding up just fine.

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