Ingredients

The following ingredients have 4 Servings
  • 4 cups peeled and segmented clementines
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons lemon juice
  • 3 tablespoons monk fruit powdered sweetener
  • 1 teaspoon cardamom powder
  • 1 teaspoon ground cinnamon
  • 1 pinch sea salt

Instruction

  • If using an oven, set it to the lowest setting (probably 170 degrees F).
  • Place all ingredients in a high-performance blender or food processor. Blend on high until fruit is frothy, about 20-30 seconds.
  • Pour liquid into a medium saucepan. Make sure to scrape down the sides of the blender or food processor bowl with a spatula to get everything into the saucepan!
  • Bring liquid to a boil over medium-high heat. Keep liquid boiling over medium heat. Stir frequently with a whisk. Cook for 10 minutes until the liquid has thickened into a puree. (It should be like runny applesauce.)
  • If using a dehydrator, pour it into 1 or 2 trays. Bake for 8 hours or so until the puree is no longer sticky and you can peel it off the trays without it sticking.
  • When it’s still warm, peel it off and wrap the fruit leather in parchment paper, if desired.
  • If using an oven, place a silicone baking mat on an 11 x 17 baking pan. Pour orange puree on silicone baking mat and spread evenly with an offset icing spatula. Leave a half-inch of room around all sides.
  • Bake for 8 hours or so until the puree is no longer sticky and you can peel it off the silicon mat without it sticking.
  • When it’s still warm, peel it off and wrap the fruit leather in parchment paper, if desired.