Photo: (Hans Hillewaert), CC BY-SA 3.0 · source
Dried · From Bladwijzer
Dried apple rings
- Makes: ± 150 g
- Time: 30 min + 6–8 hrs drying
- From: Crab apple
Ingredients
- 1 kg wild apples
- 1 litre water
- juice of 1 lemon
- ground cinnamon (optional)
Method
- Wash the apples, remove the core with an apple corer or a small knife and slice them into rings of 3–4 mm. Throw away any rotten parts.
- Mix the water and lemon juice and put the rings in for 3 minutes so they do not turn brown. Drain and pat dry.
- Lay them in a single layer on a rack or a baking tray lined with baking paper. Sprinkle with cinnamon if you like.
- Dry them for 6–8 hours in an oven at 60–70 °C with the door slightly ajar (wedge a wooden spoon in it), or in a dehydrator. Turn the rings over halfway.
- They are ready when they are leathery and pliable and no moisture shows when you tear one. Leave to cool completely.
- Put the rings in a jar and shake it daily for the first week. If condensation forms, dry the rings a little longer.
Storing: A year in a closed jar, dry and dark. If the rings turn damp or mouldy in the jar, throw them away.