Intense Fruit Gelées

Intense Fruit Gelées Recipe
Photo: Johnny Autry; Styling: Kellie Gerber Kelley
Use your favorite flavor of fruit concentrate or puree from perfect We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.


Serves 32 (serving size: 1 piece)
Total time: 10 Hours, 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 10 Hours, 23 Minutes

Nutritional Information

Calories 61
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 16 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 2 mg
Calcium 1 mg


Cooking spray
1 1/2 cups sugar, divided
3/4 cup pomegranate concentrate, tangerine concentrate, or cranberry puree
1/4 cup unsweetened applesauce
1/4 cup light-colored corn syrup
1 (3-ounce) package liquid fruit pectin (such as Certo)
1 teaspoon fresh lemon juice


1. Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray. Place 1 1/4 cups sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan; bring to a boil. Cook until a thermometer registers 224° (about 10 minutes). Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in lemon juice. Pour mixture into prepared pan; cool. Cover; let stand at room temperature overnight.

2. Sprinkle top evenly with 1 tablespoon sugar. Invert gelée onto a cutting board. Discard plastic. Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelées in sugar.

Deb Wise,

Cooking Light

December 2012
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