Sunday, March 14, 2010

Spiced Cranberry Apple Fruit Leather

I'm making spiced cranberry apple fruit leather.  It's still drying.  In fact, it's taking a long time to dry.  But I think it's going to turn out really well.  The puree sure tastes good.

1 47 oz jar unsweetened applesauce
1 or 2 12 oz bags cranberries (mine were frozen)
sugar to taste
cinnamon to taste
pinch of nutmeg

To make the sauce, put the cranberries into a 3-quart saucepan with one or two inches water.  Bring to a simmer, and simmer until the berries begin to burst when you stir them up, 3-4 minutes.

Being careful to not burn yourself, pour the berries and water into the blender and blend until they are pureed (add more water if needed).  Pour the puree back into the saucepan, and add sugar a little at a time, stirring and tasting between additions, until you like the sweet/tart balance.  Then add cinnamon to taste and a little bit of nutmeg.

Add the jar of applesauce and stir with a spoon until well blended.  Spread the mixed apple/cranberry puree onto lightly-oiled leather trays (or mesh trays covered with parchment) and dehydrate for several hours until leathery but not tacky.

Peel the leather from the trays, roll into tubes, and cut into bite-size pieces.

The more sugar you add, the longer the puree will take to dry.  Also, the more water you add while blending, the longer it will take to dry.

Depending on how dry the leather gets, it may be difficult to cut with a knife.  I find it easier to cut with an electric knife.


  1. We've found it's easier to cut fruit leather while its still warm.

    Also, if you're into more of a true cranberry flavor and want to avoid adding sugar, try adding dates instead of those two ingredients. Dates are a good source of fiber and other nutrients.

    Good luck.

  2. Jim, thanks for a great idea. I would never have thought to add dates.