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LOCATION: Recipes >> Preserving >> Fruit Leather 01

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Dried Cranberries

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.

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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