Fruity and sophisticated, these chewy candies are a special addition to any holiday dessert tray. As an added bonus, they're substantially less expensive than store-bought gelées and simple to make. Gelées must be refrigerated in the sugar to keep them nice and chewy.
- Portion size 144 servings
- Credits : Canadian Living: Holiday 2012
- 6 pkg (1-1/2 oz each) powdered gelatin (such as Knox)
- 1 1/3 cup pomegranate juice
- 3 1/4 cups granulated sugar
- 2 cups currant jam
MethodIn small bowl, sprinkle gelatin over 2/3 cup of the juice; stir and let stand for 5 minutes.
In saucepan, bring remaining juice with 1-1/4 cups of the sugar to boil; reduce heat and simmer, stirring, until sugar is dissolved, 5 minutes.
Add jam and boil until smooth, about 2 minutes. Remove from heat; whisk in gelatin until dissolved. Pour through fine mesh strainer into parchment paper–lined 9-inch (2.5 L) square cake pan; skim off foam. Refrigerate until firm, about 4 hours.
Using parchment paper handles, remove gelée from pan; cut into 3/4-inch (2 cm) squares.
Spread remaining sugar in 13- x 9-inch (3 L) baking dish. Toss gelées in sugar; cover loosely with plastic wrap and refrigerate until ready to serve.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 5 mg
- Sugars 6 g
- Protein 2 g
- Calories 33.0
- Total fat 0 g
- Potassium 9 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g