| Prep Time | 20 minutes |
| Cook Time | 5.5 hours |
| Passive Time | 5.5 hours |
| Servings |
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Ingredients
- 4 cups Cape Cod Select Cranberries
- 1/2 cup water
- 1 inch ginger (peeled and sliced)
- 1/2 lemon (juiced)
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 cup sugar I used Soviia powdered agave
- pinch chili powder Totally optional
Ingredients
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Instructions
- Combine the first 3 ingredients together in a saucepan and bring to a boil then simmer on low for 10 minutes uncovered.
- Then use an immersion blender and mash up the cranberry mix
- Add the sugar, spices and lemon and stir together. Simmer on the stove for a few more minutes so all the flavors can fully combine.
- Then put the cranberry mix into a blender and puree until smooth.
- Line a baking sheet with parchment paper and spread the cranberry mix out evenly.
- Bake at 170 for 5 hours. After 5 hours check on the fruit leather. If it's still sticky then back for another 30 minutes. Don't overbake because it'll become fruit paper instead of fruit leather 🙂
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