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Title: Rose Hip Leather and Chips
Categories: Dehydrator Fruit Snack Alaskan Guides
Yield: 1 Servings
| COOKING ALASKAN |
The ingredients may be a bit uncommon. . . . but the theory is the same, no matter what fruit you use, so make cherry leather. . . or orange leather. . . or. . . . well you get the idea.
PUREES, FRUIT LEATHERS & CHIPS: Fruit leathers are dried leathery sheets of pureed fruit. Fruit chips are made from crisp fruit leather that breaks easily. Both have tangy, concentrated fruit flavor that makes them a favorite snack for anyone, especially handy to pack in a lunch or rucksack. Much of the following information about making purees, fruit leathers and chips and the individual recipes are excerpted and adapted from University of Alaska Cooperative Extension Service Bulletin P-228, "Fruit Leather"
MAKING PUREES: PUREE: Use soft rose hips (the riper they are the sweeter they are). It takes about 4 cups of rose hips to make 2 cups of puree. Remove stalks and blossom ends. Rinse berries in cold water. Put them into a pan and add enough water to almost cover. Bring to a boil and simmer 10 to 15 minutes. Press through a sieve or strainer. All that does not go through the sieve is placed in the pan again. Add a little water, enough to almost cover, if you want a thicker puree, add slightly less. This time heat but do not boil so vigorously. This will dissolve a little more of the fruit so that it will go through the sieve. Press again and then repeat the process one more time. By now, most of the fruit should have gone through the sieve leaving only seeds and skin to discard.
Posted on GEnie Food & Wine RT Nov 09, 1993 by COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE. STEIGERS, CI$ 71511,2253, Internet sylvia. steiger@lunatic. com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke previous next