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Photo: Johnny Autry; Styling: Kellie Gerber Kelley Photo by: Photo: Johnny Autry; Styling: Kellie Gerber Kelley

Intense Fruit Gelées

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.

Cooking Light DECEMBER 2012

  • Yield: Serves 32 (serving size: 1 piece)
  • Hands-on: 23 Minutes
  • Total: 10 Hours, 23 Minutes


  • 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.

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

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Intense Fruit Gelées Recipe