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


Credit: Johnny Autry; Styling: Kellie Gerber Kelley

Recipe Summary

23 mins
10 hrs 23 mins
Serves 32 (serving size: 1 piece)


Ingredient Checklist


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.

  • 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.