4 cups fresh or frozen cranberries
1 cup water
1 ½ cups maple sugar
Place cranberries and water in non-aluminum pot. Bring to boil, turn heat down to a simmer, then cook on low heat for 10-15 minutes (or till cooked through), stirring occasionally. Take off heat and mash berry mixture with a potato masher. Place pot back on low heat and add maple sugar, gradually, while stirring. Simmer and stir frequently until maple sugar is completely dissolved and the fruit puree has thickened – another 5 or 10 minutes or so.
If desired, strain through a mesh strainer to get the skins out, using a wooden spoon to help it along. Further straining, through cheesecloth, can be done to remove most of the seeds, although I prefer to leave the skins and seeds in.
Lightly oil (w/ DDP-eligible sunflower oil) a glass pan. Pour puree into pan and spread to 1/8” – 1/4” thickness.
Cook in oven at 130-140 degrees for 8-12 hours.
(Leather is done when it is no longer sticky and – if had been strained – has a smooth surface.)
Cool. Remove from pan. Wrap in plastic wrap or waxed paper, then store in fridge in airtight container.
*Note: For a more traditional way (which I haven't tried yet), tent cheesecloth over tray outside in hot sun.