Apple Cranberry Leathers

3 cups apples, peeled and diced (2 to 3 Large apples)

1 cup cranberries, cleaned and destemmed4

½ cup water

¼ teaspoon cinnamon

¼ teaspoon ground ginger

½ teaspoon lemon juice

¼ cup honey

Put apples, cranberries and water into a saucepan over medium heat.

Bring to a boil, stirring regularly.

Reduce heat, cover and simmer, stirring occasionally to help break

down the fruit. Add additional water, 1 tbsp at a time, if it evaporates

before the fruit is soft and saucy. Cook until the fruit is the

consistency of thick, lumpy apple sauce, about 15 minutes.

Remove from heat. Add cinnamon and ginger, and puree with a hand

blender or in a food processor until smooth. Add honey, stirring until

combined.

Line a small square or rectangular baking sheet with parchment

paper. Spread the fruit mixture evenly across the parchment, about

⅛-inch thick.

Place in a dehydrator or toaster oven at 175°F for up to 12 hours.

Check it regularly after 8 hours. You know the fruit leather is ready

when it’s tacky and your fingers come clean when you touch it. It will

also be shiny and slightly firm (see Chef Tip).

Cut into strips, 1 to 2 inches wide, and roll them up. Store in an airtight container on your counter for up to a week or in the freezer for

up to 6 months.

X4 files small dehydrator.

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