1kg KISSABEL® apples (5-6 medium apples), cored and cut into chunks
Juice of 1 lemon
Drizz’ of honey (about a teaspoon’s worth)
Pinch of salt flakes
METHOD
To make the mix, pop the KISSABEL® apple chunks in a saucepan with the lemon juice, honey and salt and gently cook over medium heat with the lid on for 15 minutes, stirring occasionally to make sure the mix doesn’t catch. Once the apples are soft, leave them to cool for 5 minutes, then blend to a fine purée using your stick-blender, blender-blender or food processor.
Line 2 baking trays with baking paper (or silpat, if you’re that way inclined) then schmear the mix to 1cm-thick for a juicier strap or .8mm if you’d prefer it chewier.
Whack them in the oven at the lowest temp yours will manage (50°C/60° is a-ok) then bake for 4-6 hours until the mix is no longer tacky to touch. Allow them to cool on the bench, then roll into a log and snip into strips using scissors or a sharp knife.
These will store in an airtight container for up to two weeks or can be frozen for even longer.
