Rating: 2.5 stars
17 Ratings
  • 1 star values: 6
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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.

Deb Wise
Recipe by Cooking Light December 2012

Gallery

Johnny Autry; Styling: Kellie Gerber Kelley

Recipe Summary

hands-on:
23 mins
total:
10 hrs 23 mins
Yield:
Serves 32 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

61 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 16g; fiber 0.1g; cholesterol 0mg; iron 0.1mg; sodium 2mg; calcium 1mg.
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