With cherries in season and some deals here and there, I had some on hand. Unfortunately, nobody was eating them and they were just passing their prime. Having recently discovered that my almost 15 month old grandson was very enthusiastic with the discovery of “Fruit by the Foot” snacks, I decided to pull out the dehydrator and give it a shot. By coincidence, I happened to find a deal on some Presto brand liners for making fruit leather and had bought a couple. That probably spurred me on a bit as well. My dehydrator is a Nesco brand, however, and it has a bigger center hole than the Presto model, so the dehydrator motor would not fit through the Presto accessory’s center hole.
Having already poured the fruit puree, my best bet was to put the trays at the bottom with the empty ones on top. Those, plus the lid, got me close…still sticking up a little, but enough for the dehydrator to work.
As for the fruit leather, I looked around on Pinterest and found a recipe that looked like what I was searching for. The recipe, at http://www.bakedbyrachel.com/cherry-fruit-leather/ (credit where due!), specifies using an oven at 170F and sheet pans with silicone liners, but I figured that substituting a dehydrator would be no problem. I will admit that I didn’t really measure my cherries…but I think I was in the neighborhood of four cups. In the end, I perfectly lined the 2 inserts, with none left over.
One tip: double check your cherries for pits. I thought I was careful, but a couple made it into the blender and I had to run the puree through a sieve. I left behind a little fiber and peel, I guess, but I think I would add that step anyway, for a smoother puree. So, here’s the recipe:
Cherry Fruit Leather
4 cups fresh cherries, stemmed and pitted
1/4 cup water
1/3 cup granulated sugar
Add the water and the fruit to a large saucepan and bring to a boil. Use a potato masher to mash the cherries as they cook. Reduce to a simmer and cook, stirring frequently, until well broken down. (I must admit that I added the sugar also and it seems to have turned out okay, though it was supposed to be added later.)
Transfer the cooked fruit to a blender, in batches, and blend until smooth. I did mine in 2 batches. Be careful with hot stuff in blenders! I left the center hole open and covered with a towel, to avoid building pressure and causing a hot fruit puree explosion.
Return the puree to the saucepan…after passing through a sieve, if necessary or desired. Add the sugar…if you didn’t do it when I did, by mistake. Simmer for about 10 minutes, stirring frequently, until thickened some. Remove from heat and stir bubbles down a bit.
Lightly spray your dehydrator disks with a nonstick spray or lightly brush with oil and place on dehydrator trays. Ladle the puree onto disks and carefully give a jiggle to even out puree.
Add the cover and the motor and dehydrate until a little tacky to touch, but not dried out completely. (Although…it needed to be a little drier than I thought.) Should be between 4 to 7 hours, depending on your dehydrator, humidity, etc. (Mine actually took more like nine hours.) Allow to cool. Peel from dehydrator inserts and store, rolled in wax paper or parchment and stored in an airtight container, up to one month. (Cut in smaller strips, if desired.) Enjoy!
I did need to go to the longer period of time for the dehydrator…actually, well beyond. One tray was a little thicker than the other and, when I touched it, it kind of schmudged it some. Yeah…made up that word. And I turned it off after about 5 hours, thinking it was done. I decided it wasn’t done, later, after it had cooled. I popped the trays back in the dehydrator and let them go another 3 or 4 hours. The thicker one then went another hour. But they turned out fine, in the end, and taste good. Live and learn. Next time, the process will be smoother.