Dehydrated Recipes

Cranberry Leather | Commercial Dehydrators

Cranberry leather has a beautiful tangy flavor that enhances any dish. Use it to wrap poultry, fish, or beef. This unique product can also be used for garnishing cocktails and soft drinks.

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Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 5 leathers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12-15 hours
Ingredients
  • 4 cups fresh cranberries, picked over
  • 2 cups water
  • 1 cup corn syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
Ingredients
macros
  • 4 cups fresh cranberries, picked over
  • 2 cups water
  • 1 cup corn syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
Instructions
  1. In a blender, combine the ingredients and blend until smooth.
  2. Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer until thickened to an applesauce-like consistency, 15 to 20 minutes.
  3. Let cool, then pour 1 cup of puree per leather in strips on drying sheets set in dehydrator trays. Slap the trays on the counter a couple times to level the liquid. Dehydrate at 125°F (52°C) until the leathers easily peel off the drying sheets, 10 to 12 hours.
  4. Peel the leathers off the sheets and place them on the mesh racks of the dehydrator trays, then place back into the dehydrator for another 2 to 3 hours. Store as directed while warm .
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Machine recommendation
Main image
Prep time icon
Serves
Makes 5 leathers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12-15 hours
Ingredients
  • 4 cups fresh cranberries, picked over
  • 2 cups water
  • 1 cup corn syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
Ingredients
macros
  • 4 cups fresh cranberries, picked over
  • 2 cups water
  • 1 cup corn syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
Instructions
  1. In a blender, combine the ingredients and blend until smooth.
  2. Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer until thickened to an applesauce-like consistency, 15 to 20 minutes.
  3. Let cool, then pour 1 cup of puree per leather in strips on drying sheets set in dehydrator trays. Slap the trays on the counter a couple times to level the liquid. Dehydrate at 125°F (52°C) until the leathers easily peel off the drying sheets, 10 to 12 hours.
  4. Peel the leathers off the sheets and place them on the mesh racks of the dehydrator trays, then place back into the dehydrator for another 2 to 3 hours. Store as directed while warm .
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/