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I have made fruit leather of our local cranberries (Vaccinium oxycoccos). These
are rather sour and have a lot of taste - I'm told the 'mercan species
(V.macrocarpum) is larger and considerably blander in taste.

Anyway, to make the fruit leather: crush fresh ripe cranberries, let the juice
drip into a bowl (refrigerate that and drink diluted with water, or make a
jelly, or whatever), pour 1/2 - 1 dl of berrymush onto 20x20 cm of baking paper
(not wrapping paper - you know the difference: it won't stick to the first and
will bond irrevocably with the second), put on your dehydrator trays (mine have
a diameter of 25 cm). Put on 40 deg.C for 12 hours, try to remove berries from
paper if possible, put some sugar on it and flip over; if it isn't yet dry
enough: continue drying until you can remove the paper, remove paper, add sugar,
flip over, and dry until it cracks when cool. Warm up again, roll while warm,
let cool that way - they stay rolled.
Cut into candy-sized chunks if you want, or leave them in rolls.

Tastes nice.

I've also done this with
- lingonberries (Vaccinium vitis-idaea): about as good as cranberries, even if
not quite so tart
- black currant (Ribes nigrum): yum!
- red currant (Ribes rubrum): not a good idea - way too sour and too many large
seeds which just get stuck in your teeth,
- bilberries (V.myrtillus): not too good an idea - a bit too bland, actually,
especially when comparing to lingonberries and black currant.


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