Foraged Berry and Beet Roll-Ups

Note: This recipe calls for a dehydrator. Instructions for dehydrating using an oven may be found online and in guidebooks on preserving foods.

1. Set dehydrator to 71°C/160°F degrees. If using an oven, use the lowest temperature possible.

   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.

   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.

   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.

   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.