Remember a few weeks ago, when I offhandedly mentioned that I had made an eyeroll-inducing treat? Here it is!
I used some leftover Thanksgiving cranberries and followed this recipe to make homemade apple-cranberry fruit roll-ups. (Okay, so the texture is more like fruit leather, but my sisters hate that term. Either way, they taste good.)
I added about 6 Tbs. sugar to temper the tartness of the cranberries, and my original puree was a bit too thick so I also added a smidgen of apple cider. Look at that color! It’s practically fluorescent (and all natural).
The original recipe called for drying the puree for 6-8 hours in the oven, but next time I’ll definitely do 3-5 hours so the fruit thing-a-ma-jigs don’t get too hard. I had to briefly microwave this batch to get it soft enough to roll, but luckily it still tasted good!
And, as I found out on Sunday, the parchment paper rustles just enough to make this the perfect (annoying) movie theater snack. No more milk duds for this girl.
Apple-Cranberry Fruit Roll-ups
- 1 apple, peeled and chopped
- 2 cups cranberries, rinsed
- 2 tsp. lemon juice
- 1/4 cup plus 2 Tbs. sugar
- 1-2 Tbs. apple cider (or other juice)
Line a jelly roll pan with plastic wrap. Preheat oven to 170° F. Place all ingredients in a blender and puree until smooth. Pour puree into jelly roll pan and use an offset spatula to smooth it out.
Bake for 3-5 hours or until dry to the touch. While still warm, peel plastic wrap off the fruit roll-ups, place on a piece of parchment paper, and cut into strips. Roll each strip and tie with twine.
Source: Slightly adapted from Our Best Bites