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SugarBee® Apple Cranberry Fruit Rollup

Fruit rollups are easy to make at home and offer healthy snack options for both kids and adults on the run. Our holiday version is made with sweet SugarBee® apples and cranberries to make these delicious fruit rollups festive not only for holiday treats; they make great stocking stuffers and present toppers too!

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: About 20 fruit strips

INGREDIENTS

  • 2 pounds SugarBee® Apples (about 4 large apples) peeled, cored and diced
  • 1 cup of fresh or frozen cranberries
  • 1/4 cup water or apple cider
  • 2 tablespoons honey
  • 2 tablespoons brown sugar (or more to taste)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon

METHOD

  1. Preheat the oven to 170 degrees Fahrenheit or the lowest oven setting available (see notes for directions if you are using a dehydrator instead). Line 2 sheet pans with silicone mats or coat thoroughly with non-stick spray, set aside.
  2. Combine the diced apples, cranberries and water (or cider if using) in a large saucepan and bring to a boil; reduce the heat and simmer until the apples are soft and the cranberries have burst, about 15-20 minutes. Stir in the honey, brown sugar, lemon juice and cinnamon and cook for another 2 minutes to incorporate. Remove from the heat and let cool for at least 10 minutes.
  3. Transfer the cooked apple mixture to a blender or food processor and puree on high speed until completely smooth.
  4. Pour half of the apple mixture onto one of the prepared sheet pans and spread evenly over the entire sheet pan; repeat with the remaining mixture and sheet pan.
  5. Bake in the oven for 4-7 hours or until the middle is no longer sticky, checking after 4 hours to gauge progress. Remove from the oven and let cool completely.
  6. Peel the fruit leather off of the pans and cut into strips with a sharp paring knife or pizza cutter. Roll them in strips of wax paper or parchment paper to prevent them from sticking. Store at room temperature in an airtight container.

NOTES:

  • Dehydrator instructions – set dehydrator to 135 degrees and dehydrate for 5-7 hours until the middle is no longer sticky; let cool as mentioned above.
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