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Intense Fruit Gelées

Photo: Johnny Autry; Styling: Kellie Gerber Kelley
Hands-on time 23 mins
Total time 10 hrs, 23 mins
Yield Serves 32 (serving size: 1 piece)
Use your favorite flavor of fruit concentrate or puree from perfect puree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.