Foraged Berry and Beet Roll-Ups
Mara is a writer, veteran and self-taught cook, living on a farm in the western United States.
This recipe is featured in Foraged Berries
Note: This recipe calls for a dehydrator. Instructions for dehydrating using an oven may be found online and in guidebooks on preserving foods.
Ingredients
- 300 grams (2 cups) fresh, found berries, thawed if previously frozen. A mixture of berries is best.
- 150 grams (1 cup) steamed, cooled and peeled red beets
- 60 ml (scant ¼ cup) honey or agave syrup, or to taste
Preparation
1. Set dehydrator to 71°C/160°F degrees. If using an oven, use the lowest temperature possible.
2. In a blender, combine the berries and beets and blend, adding just enough water (60 ml [¼ cup] or less) for the consistency to be pour-able but not thin. Think jam, not syrup. Add sweetener to desired taste, adding a few more berries if needed to correct thickness. Dehydrating will concentrate the flavors and sweetness, as well.
3. Pour the mixture onto parchment or silpat lined dehydrator trays or baking sheets, and spread evenly to a thickness of 3-6mm (1/8 – ¼ inches.) The edges of the spread should be slightly thicker than the inside because they will dehydrate faster.
4. Dehydrate for 2 hours and then reduce temperature to 57°C/135°F degrees and allow to dehydrate for several more hours, checking frequently. I like fruit leather to be a little flexible and chewy, so I remove it when it’s still slightly tacky in the center but doesn’t tear when peeled from the liner.
5. Once the fruit leather is cool and dry, cut it into strips with scissors, roll each piece up in parchment paper and store in a sandwich bag in a dry place.
Mara Lubans-Othic
Mara Lubans-Othic is a writer, veteran, and self-taught cook. She and her husband live on a farm in the Willamette Valley of Oregon, in the United States, where they raise chickens and trouble. She holds an MFA in nonfiction writing from Oregon State University. Her website is www.maralubansothic.com.
Courtesy photo
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