Prep 30 mins
Cook 6 hrs
This is a great way to use up all those extra apples during the autumn. Ripe pears may also be used in place of the apples.
- vegetable oil cooking spray
- 3 lbs baking apples, peeled, cored, and chopped (such as Gala or Macoun)
- 1 cup fresh cranberries or 1 cup thawed frozen cranberries
- 1⁄3 cup pasteurized apple juice or 1⁄3 cup cider
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 3 tablespoons honey
- 3 tablespoons sugar
- Preheat oven to 200°F Generously coat two 13x9 inch rimmed baking sheets with cooking spray, and line with a Silpat baking mat if desired.
- Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honeym and sugar in a blender. Pour into a bowl to combine.
- Divide puree between prepared pans. Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. The puree should be almost 1/4 inch thick. Bake, with oven door open slightly, until dry to the touch, (but not browned), about 6 hours. Close oven door, turn off oven. Fruit leather should be stiff, but still pliable.
- Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.