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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 32 |
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From Cooking Light. Dec 2012. Uses applesauce and fruit puree. I made one batch with elderberry syrup and a 2nd batch with mango butter. Soaks up the sugar coating as it sits, so you might have to re-roll before serving. Ingredients:
cooking spray |
1 1/2 cups sugar, divided |
3/4 cup pomegranate concentrate, tangerine concentrate or 3/4 cup cranberry puree |
1/4 cup unsweetened applesauce |
1/4 cup light corn syrup |
1 (3 ounce) package liquid fruit pectin (such as certo) |
1 teaspoon fresh lemon juice |
Directions:
1. Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
2. Place 1 1/4 cups sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan; bring to a boil.
3. Cook until a thermometer registers 224° (about 10 minutes).
4. Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in lemon juice.
5. Pour mixture into prepared pan; cool. Cover; let stand at room temperature overnight.
6. Sprinkle top evenly with 1 tablespoon sugar. Invert gelée onto a cutting board. Discard plastic.
7. Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelées in sugar.
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