Red currants make great jelly, but turning them into bright pink fruit leather is less labor-intensive and just as satisfying—if not more! You’ll need 1 apple for every 3 ounces of red currants.
Peel and core:
- 3 Granny Smith apples
Place the apples in a covered saucepan with a splash of water and steam over low heat until fork-tender. If any water remains in the pan, drain it out, then place the apples in a blender with:
- 1/2 cup honey
- 10 ounces red currants
Blend briefly to combine, stopping before the seeds begin to break up. Strain out the seeds through a food mill or sieve with holes wide enough to press the pulp through (not fine mesh). Pour the pulp onto a 14″ x 16″ silicone baking sheet with ridges and smooth it out to fill the sheet evenly. Dry for 10 hours in a convection oven at 120°F/50°C. Peel dried leather off baking sheet, roll it up, then slice into pieces. Store in Ziploc bags.
Conversions: 1/2 cup honey = 125 ml, 10 ounces red currants = 300 grams.