Intense Fruit Gelées

Photo: Johnny Autry; Styling: Kellie Gerber Kelley

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.

Yield: Serves 32 (serving size: 1 piece)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 23 Minutes
Total: 10 Hours, 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 16g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 2mg
  • Calcium: 1mg

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

Preparation

  1. 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. 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.
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