Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 292 kcal | 83 kcal |
| Protein | 0.8 g | 0.2 g |
| Fat | 0.1 g | 0 g |
| saturated | 0 g | 0 g |
| Carbohydrate | 72.2 g | 20.5 g |
| sugars | 65.1 g | 18.5 g |
| Fibre | 6.8 g | 1.9 g |
| Sodium | 6 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.4 kg fresh cranberries, picked over
- 9 1/2 cups water
- 4 3/4 cups honey (or maple syrup)
- 4 3/4 tablespoons lemon juice
- 1 1/2 tablespoons cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer until thickened to an applesauce-like consistency, 15 to 20 minutes.
- Let cool, then pour 1 cup of puree per leather in strips on drying sheets set in dehydrator trays. Slap the trays on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheets, 11 hours.
- Peel the leathers off the sheets and place them on the mesh racks of the dehydrator trays, then place back into the dehydrator for another 3 hours. Store as directed while warm .
