Christmas Leather

2 quarts bottled applesauce
6 ounces frozen cranberry juice concentrate
3-4 tablespoons sunflower seeds or chopped nuts (optional)

Combine applesauce with thawed (but not reconstituted juice). Cover dryer trays with plastic wrap, or line large cookie sheet with plastic wrap. Spread fruit thinly on plastic wrap. Sprinkle with chopped nuts, if desired. Dry in dehydrator or oven (150-160º F) for 6-10 hours or until it is dry enough to be peeled from plastic wrap. Leather will be sticky due to the high sugar content. If leather is to be held for more than a few days, refrigerate or freeze.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 80. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)