Fruit Gelées

Fruit Gelées Author: Canadian Living Credits: Fruit Gelées

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

Ingredients

  • 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

Method

In 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
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Fruit Gelées

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