Homemade Blackcurrant Fruit Leather

Cooking method

1. Step 1:

   

   How do you make currant fruit leather? Get out fresh or thawed currants. Fresh ones should be sorted through first and rinsed under running water.

2. Step 2:

   

   Put the currants in a heavy-bottomed saucepan and add just a tiny bit of water, only so the currants don't scorch at the very start.

3. Step 3:

   

   Simmer the currants over low heat for about five minutes, until the berries start to burst. Then take the pan off the heat.

4. Step 4:

   

   Purée the berries with an immersion blender. Keep the business end of the blender (with the blades) fully submerged in the purée so you don't get splattered. After that, if you like, you can push the purée through a fine-mesh sieve, if you don't want to feel the seeds in the fruit leather.

5. Step 5:

   

   Add the granulated sugar and stir.

6. Step 6:

   

   Cook the mixture down over low heat, stirring now and then so it doesn't scorch, for about half an hour.

7. Step 7:

   

   The cooking time can vary, but in the end the purée should turn thicker and more syrupy.

8. Step 8:

   

   Line a baking sheet with parchment paper and pour the hot purée into the center. Spread the purée into a layer no more than 3 mm thick — this matters! Then dry it in the oven at 140–175°F (60–80°C) for about 3–4 hours.

9. Step 9:

   

   If your oven's temperature scale starts at 265–300°F (130–150°C), set it to the lowest temperature and leave the door ajar! In that case you'll need a special oven thermometer.

10. Step 10:

    

    The finished fruit leather turns matte. Cut the sheet into portion-sized strips and roll them into little rolls. Or cut it into flat pieces — that's even easier to eat.