Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 284 kcal | 80 kcal |
| Protein | 1.7 g | 0.5 g |
| Fat | 1.1 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 60.5 g | 17.1 g |
| sugars | 53.6 g | 15.2 g |
| Fibre | 15.8 g | 4.5 g |
| Sodium | 5 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
- 2.2 kg ripe apples (any variety) (about 12 medium)
- 1/4 cup ground cinnamon
- 1/2 teaspoon either nutmeg, cloves, allspice, ginger or cardamom
- 1/4 cup sugar
Instructions
- Choose a firm apple over a soft one, whatever the variety. A mealy apple has cell walls that have already broken down and it dries into something like cardboard.
- Core the apples and keep the peel on if the fruit is unwaxed. The skin holds most of the aroma and it also stops a ring collapsing into a wafer.
- Cut rings at 6 mm, and know what that is choosing: at this thickness they come out chewy and bend, where a paper-thin ring would come out crisp.
- Mix the sugar into the spices before either touches the fruit. The sugar carries the spice and stops the cinnamon balling up on a wet apple surface.
- Toss the rings in the spiced sugar in a bowl, then shake the excess off. Loose spice will not stick to a drying surface — it falls through the tray and scents the whole machine instead.
- Lay the rings flat with room to shrink and dehydrate at 57 °C for 7 hours.
- Fold a cooled ring in half. It should crease without splitting and show no wet line along the fold. One that snaps has gone past chewy, which is fine, but it is not what these were cut for.
- Condition them a week in a jar shaken each day, then seal them. Kept dark they last a year, though the spice will be gone well before the apple is — so make them in batches you will get through.
