Photo: Johnny Autry; Styling: Kellie Gerber Kelley
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
How to Make It
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.
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.
Like others, I used fruit concentrate. The flavor was good, and these were easy to make and very pretty. But, like others, they melted. So, they would be good to make and serve immediately but that's about it.
I made three different flavors, using frozen cranberry concentrate, mango puree, and blood orange puree. The cranberry didn't come out at all, which may have been my error. They just never set and I ended up with basically a pile of cranberry sauce. The mango and blood orange set fine, but the texture was a little soft and overall they were kind of gross. I am considering trying one last time with cherry concentrate, but so far these are not worth making.
I made my own peach, blackberry and raspberry purees to try 3 different flavors - too expensive to order from 3rd party and "experiment". Agree with others - way too sweet. I followed directions to the tee and used a candy thermometer and once prepared, they melted. I made lots of purée thinking I would use to give as gifts - no gifts, purée will be in smoothies or in trash instead.
Like others, I was disappointed that a cooking magazine would try to get me to buy puree for $25 plus shipping from a 3rd party rather than giving me a recipe to make my own fruit puree. But, I found a recipe by Giada on Food Network's website that makes fruit puree by basically thawing 16 oz. of frozen fruit and pureeing it with 1/2 C simple sugar syrup. I've made these gelees using this puree with strawberries and with peaches so far. It has turned out wonderfully. (So great that we've taken them to 3 holiday parties and given them as gifts.) I'm not sure what others have done wrong, but my 11 year-old daughter even made a batch for her scout leaders all by herself with no problems. We used a candy thermometer to ensure that it gets up to temperature and used liquid Certo. But, this is super quick and easy and has gotten rave reviews from everyone.
I made 3 flavors 2 batches each they ended up in the trash they melted or ran all over after they were packaged. I used the expensive puree because I was giving them as gifts, after reading other reviews I would not do that again. i consider myself as great baker/ cook. But was very disappointed.
Like other reviewers, I looked at the perfect puree web site. The fact that you were required to buy more than one flavor at $25 a pop was the first impediment for a cooking trial. The second was the $30 shipping to get $50 worth of fruit puree to your house. It would have been a better recipe if it included instruction on how to make the puree yourself. So, I went the low brow route and bought a bit of pomegranate cherry concentrate at the store with a $3 package of liquid pectin. As it worked out, my recipe turned out with the consistency of finger jello rather than a gelée. I think I'll just buy them from John and Kira's...
After making my own cranberry puree, I almost had a heart attack when I saw the recommended website's prices, my first attempt at making these resulted with a burned batch. I didn't have a candy thermometer so I followed the instructions and cooked the ingredients for 10 minutes. Way too long! So I went out and bought a candy thermometer and made a second batch. They turned out fine, but after I cut and rolled them in sugar, they melted. I don't know how I was supposed to store them, but they were in a glass container on my counter. I was going to give them as part of my cookie tins I'm putting together for Christmas, but I can't for obvious reasons. Not sure how Cooking Light thinks that these are good for gift giving if the product melts.
I made my own puree and I cut the pieces much smaller than suggested. I also used 1 packet of SureJell which is far less expensive than Certo. If I do it again, I would decrease the sugar in the puree. I felt the recipe was simply too sweet. Thanks for the tip, Frenchie's Wife - I was afraid to use frozen concentrate, not knowing if it would have the "bulk" needed for the recipe to jell properly. I will definitely try that route.
In addition to $25 per flavor, the purveyor that CL so blithely mentioned charges $30 shipping for a 3 canister minimum, making this a $105+ recipe. And if you don't meet the minimum, the shipping is $70!!! Really - be honest with us when recommending vendors so we are not blind-sided.
I made these last night using orange juice and cranberry juice frozen concentrate. They turned out perfectly and have tons of taste and aroma! I am sure if you paid $25 for the fancy puree you would have more flavor options, but I am very pleased with the ones I made. Yummy and pretty!
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