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

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.

Recipe by Cooking Light December 2012

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Credit: Johnny Autry; Styling: Kellie Gerber Kelley

Recipe Summary

total:
10 hrs 23 mins
hands-on:
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; carbohydrates 16g; fiber 0.1g; iron 0.1mg; sodium 2mg; calcium 1mg.
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