Step 1

Combine cranberry sauce and applesauce in deep bowl and puree using an immersion blender or use a blender or food processor. Puree until smooth.

Step 2

Add honey, if using. Taste test and add more honey if desired.

Step 3

Spread onto lined dehydrator tray about 1/4 inch (6 mm) thick. Line tray with paraflexx sheet or parchment, not wax paper.

Step 4

Place in dehydrator and dry at 135°F (57°C) for 8-10 hours.

Step 5

Press leather with flat fingers, if there’s an indentation or any dark, wet spots, it’s not ready. If it comes off easily, it is done. Watch how to tell if Fruit Leather is Dry on YouTube.

Step 6

Let cool completely then roll and cut into strips. Store in sealed container for up to 1 month or in the freezer for longer.

Step 7

Makes 3-4 cups puree, enough for two 8x6 inch sheets of leather or 16 rolls.

Step 8

For oven dehydrating, line a cookie sheet with parchment paper. Turn to 170° F (70°C). Dry for 6-8 hours. (see post for more details)