START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Cherry Fruit Leather

Rolled up cherry  fruit leather awaiting slicing by Eve Fox, Garden of Eating blog, copyright 2012

They’re a definite hit with our son. We’ll see how long the jar on our countertop lasts…

Cherry Fruit Leather
Adapted from Put ‘em Up!

Ingredients

* 4 cups sweet dark cherries, stemmed and pitted (a cherry pitter will definitely come in handy)
* A large splash (roughly 1/5 cup) of water
* 1/4 -1/2 cup sugar (original recipe calls for 1/2 cup but these would have been plenty sweet with less)
* You will also need either unbleached parchment paper or a Silpat

Directions

1. Put the cherries and water in a medium-sized pot (taller sides are better since you’ll be blending in the pot) and bring them to a boil. Simmer until the cherries begin to break down, about 10 minutes. Puree the fruit, using an immersion blender or by pouring it into a blender and then back into the pot again (an immersion blender is sooooo much easier for this type of thing – if you don’t already have one, I highly recommend that you get one!)

2. Preheat the oven to 170 degrees. Line a jelly-roll pan or rimmed baking sheet with unbleached parchment paper or a Silpat and set aside (next time, I would use a Silpat as the paper did stick in a few spots when it came time to peel the leather off of it.)

3. Add the sugar and continue to simmer the cherry puree over low heat, stirring frequently, until it thickens to the consistency of baby food – this may take 10-15 minutes.

4. Spread the sweetened, thickened puree onto the baking sheet, tilting to create an even layer about 1/8 inch thick (note, it is challenging to get the mixture truly evenly spread – ours ended up slightly thicker in the middle so part of the leather ended up a tiny bit sticky). Bake in the oven until just tacky to the touch, about 2 hours (this took us significantly longer as our oven kept turning off – it doesn’t seem to handle low temps well).

5. Cool to room temperature. Slide the parchment paper or Silpat onto a cutting board and peel the leather off. Then cut the sheet of leather in half across the middle (the short way), roll each half up and slice the roll into 2-3″-wide pieces. Store, rolled up in an airtight container on the counter for up to a month.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? “Like” the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Read more: All recipes, Appetizers & Snacks, Basics, Blogs, Children, Family, Food, Garden of Eating, Green Kitchen Tips, Nature, Outdoor Activities, Vegan, Vegetarian, ,

have you shared this story yet?

go ahead, give it a little love

Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

27 comments

+ add your own
2:13AM PDT on Jul 6, 2012

What a wonderful story and very lovely recipe. When I was a child, one of our neighbors was a fantasticly generous and talanted home maker. We played with her children. One Spring, I think her name was Deborah, came out and gave us all pieces of Fruit Leather her mother had made. It was Peach and it was delicious. I am so happy to get this recipe and thankful for reminding me of that happy day as a child..

3:06AM PDT on Jul 5, 2012

Thanks !

7:12AM PDT on Jul 4, 2012

Thank you for sharing.

4:17PM PDT on Jul 3, 2012

Thanks Eve for the article, great pics and the recipe.

9:14AM PDT on Jul 3, 2012

Very interesting. I love cherries.

10:10PM PDT on Jul 1, 2012

I also love a fruit - veggie leather combination using honey and fruit juice rather than sugar. At times, I also grow a crop of algae and add some of that to the mix. Wild Spirulina algae was harvested, sun-dried, ground and added to amaranth or quinoa flour prepared by the Aztecs, Incas and several tribal groups. The algae is very high in vitamins, minerals, proteins and polyphenolics make a very balanced food when added to the fruits, veggies and honey.

5:13PM PDT on Jul 1, 2012

Thanks for posting.

8:49AM PDT on Jul 1, 2012

thanks

8:39AM PDT on Jul 1, 2012

yum

4:41AM PDT on Jul 1, 2012

Interesting.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.




Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.