Fruit leather makes a healthy snack and can also be rehydrated and used to make sauces or marinades. For this recipe start, with at least three cups of fruit.
Featured in: Taming the Wild Harvest
Ingredients
- •At least 3 cups silverberries
- •Water, to barely cover
- •Sugar, honey, or agave nectar, to taste (about ½ tablespoon per cup of pulp)
Preparation
Spread the silverberries in a large pan and barely cover with water. Cook over medium heat until soft enough to mash, then run through a food mill to remove the seeds.
Taste the pulp and sweeten if you like — silverberries are tart. Start with ½ tablespoon of sweetener per cup of pulp, adding more to taste. Cook over medium heat until thick and spreadable but not runny.
To dry: in a dehydrator, spread a ⅛-inch (0.3 cm) layer of pulp on lined trays and dry 8–12 hours. Or spread the same layer on a parchment-lined cookie sheet and dry in the oven at 125–150°F (52–66°C) overnight, until dry and flexible. A light spray of oil on the parchment or silicone helps it release.
Peel the finished leather off the parchment or silicone, cut into squares or strips, and store in an airtight container in the refrigerator or freezer.
