Cinnamon Free Cherry Fruit Leather
Tart-sweet cherries blended with honey and a squeeze of fresh lemon juice make for a fruit leather that tastes genuinely vibrant — nothing like the dusty, overly sugary strips you find at the checkout counter. The whole thing comes together with just a handful of real ingredients, and slow-drying in a low oven coaxes out a deep, jammy cherry flavor that's hard to beat. For anyone avoiding warming spices, the recipe is completely clean as written — the cinnamon listed is entirely optional and easy to leave out without losing anything. Straining the purée before it hits the pan gives the finished leather a smooth, even texture that rolls up beautifully and slices into neat little strips. It's a satisfying project that fills the kitchen with the smell of baked cherries and rewards you with a snack that's genuinely worth making again.
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Learn more →Ingredients
8 servings
- 2 lb fresh or frozen pitted sweet or tart cherries, thawed if frozen
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon (optional)
Can be omittedceylon cinnamon
Instructions
- 1
Preheat the oven to 170°F (77°C), or as low as your oven will go (up to 200°F / 93°C). Line an 18×13-inch rimmed baking sheet with a silicone baking mat or parchment paper.
- 2
Combine the cherries, honey, lemon juice, and Ceylon cinnamon (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute.
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