Intense Fruit Gelées

7 ingredients
2 steps

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

Directions

  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 gelee onto a cutting board. Discard plastic. Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelees in sugar.

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