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No Fuss Homemade Applesauce, Fruit Rollups and Fruit LeatherFruit Leather: Guess what? Our Winesap apples are ready for picking almost a month early, but then again, Mother Nature rules here. I'm making batches of applesauce and turning some of them into those yummy fruit rollups that kids like. The bonus? No preservatives and only as much sugar as I want! Wash, core and cut 3-5 pounds fruit into chunks (apples and pears work well). Leave skin on because there is pectin in the peel and that pulls cholesterol out of your body. Cooking options: Crockpot: Spray pot with a nonstick spray. Put fruit in. Cook on low 8-10 hours or high 4-5 until fruit is soft enough to mash. Stovetop: Place in heavy or nonstick large pot. Add up to 1 cup water, cider or apple juice (to keep fruit from sticking), and simmer until fruit is soft. You may have to add a bit more liquid. Be careful here because the mixture tends to sputter up. Oven: Spray a cookie sheet with sides and lay apples on in single layer. Cover with foil. Bake at 325 until soft, about 45 minutes to an hour or more. To Puree: After fruit is cooked, run through food mill or sieve, a blender, food processor, etc. If desired, sweeten to taste with sugar, honey, Stevia or Splenda. Add cinnamon or pumpkin pie spice to taste. I like Kroger brand. Do this while fruit is still warm. Now you have the best tasting homemade applesauce! To turn the applesauce into fruit leather, you need to dry it to let all the moisture evaporate out, and here's how you do it: Drying to make fruit rollups/leather: In the sun: Cover cookie sheets with foil, dark side facing up so that the fruit absorbs the sun more. Spray and spread mixture on foil, about 1/4" thick. Place outside in the sun and bring in at night or if it rains. It will take 2 days to a week. Oven: Dry in warm oven. It will take anywhere from 4-8 hours or more depending upon the kind of apples, etc. You might want to leave the door ajar - temperature should be around 150 or so. How to tell if the fruit leather is done: It should pull up from the pan in one sheet. Storing: In refrigerator, up to 6 months, and up to l year in freezer. Tips from Rita's Macy's Kitchen: REMOVING PESTICIDES FROM APPLES AND PEARS: Put 3 tablespoons cider vinegar into 6 cups water. Add unpeeled fruit and gently scrub with a washcloth. Rinse in clear water and dry. Copyright 2006 Rita Heikenfeld Enjoy this apple sauce, fruit roll-ups and fruit leather recipe.
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