Cranberry and Tart Apple Gelees

Ingredients

• 1 cup apple juice fresh
• 12 ounce cranberries fresh
• 5 cups apples i use 2 granny smith apples unpeeled coarsely chopped
• 0.3 teaspoon ground cloves 
• 3 tablespoons juice of lemon fresh
• 6 ounce liquid pectin 
• 1 cup orange juice fresh
• 1 cup sugar white
• 2.5 cups sugar 
• 2 tablespoons butter unsalted
• 100 servings food coloring green yellow

Equipment

• sauce pan
• blender
• plastic wrap
• glass baking pan

Directions

1. Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere.
2. Place small plate in freezer.
3. Mix first 7 ingredients in heavy large saucepan; bring to boil. Reduce heat to medium; simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
4. Transfer puree to heavy medium saucepan. Stir in pectin and cloves. Bring to boil, reduce heat to medium, and simmer uncovered until puree isvery thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.)
5. Transfer puree to prepared dish; smooth top.
6. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
7. Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere.
8. Place small plate in freezer.
9. Combine first 6 ingredients in large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.
10. Transfer puree to heavy medium saucepan. Stir in pectin. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.) Stir in enough food coloring to obtain appealing green color (about 20 drops of green and 5 drops of yellow).
11. Transfer puree to prepared dish; smooth top.
12. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.
13. Invert both gelées onto work surface. Peel off plastic.
14. Cut into 1-inch squares.
15. Roll squares in sparkling sugar to coat. (Can be made 1 week ahead. Store airtight at room temperature.)