Cherry Fruit Leather
As a kid I loved fruit rollups and all of their bite sized gummy counterparts. Okay, I still do. In fact, I really can’t even have them in the house because if I know they’re around I’ll eat them one after the other until they’re gone. One package of gummies or one roll simply isn’t enough. A serving size is a whole box, right? Or at least it should be!
Cherry prices have dropped and I took advantage of that. My only problem was deciding what to make with them. Sure, I could eat them as is but besides it being tasty… what’s the fun in that? I had a need to make something different. Muffins wouldn’t do. Neither would jam… not that I know how to can anything. So I decided…
Have fruit? Will make fruit leather.
My kids pretty much devoured these. I noticed that the longer they sit, the better they are too… if they last that long! Sticky, fruity, fun, good for you kind of snack. I’ll absolutely be making this again in other flavors. It took a bit of time but was completely worth the effort. The best part of this is not only knowing what ingredients go into them but the endless possibilities of flavors. Think fruit combos. Mmmm. Dreaming up awesomeness now.
Yield: Makes 16 fruit rolls, or more depending on how you slice them.
Cherry Fruit Leather
Preheat oven to 170°F. Prepare two baking sheets with silicone baking mats.
Remove stems and pits from cherries.
If you don't have a cherry pitter, I highly recommend getting one. They make quick work of prepping cherries.
Place cherries and water in a large saucepan. Bring to a low boil, stirring and cooking until all cherries have broken down.
Transfer to a blender (a food processor or hand blender may also be used). Blend until completely smooth. Return to pan. Add sugar and cook until thickened, roughly 10 minutes.
Divide mixture between prepared baking sheets. Use an offset spatula to spread out the cherry mixture as evenly as possible.
Bake in oven, rotating pans every hour for 5 hours or until just slightly tacky.
Place a sheet of parchment and cutting board onto of fruit leather. Flip pan, removing pan and silicone baking sheet.
Cut into long strips, tape or tie off to secure. Store in an airtight container.
Baked by Rachel original