DECEMBER FOOD FESTIVAL: APPLE ROLLUPS

When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder

INGREDIENTS

12-15 apples
1/2 cup water
2 Tbsp lemon juice

PROCEDURE

Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
Run the mixture through a food processor to make apple sauce.
Spread a thin yet solid layer of the apple sauce on dehydrator
trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.