Intense Fruit Gelées

Vegetarian
Vegan
Gluten Free
Dairy Free
Intense Fruit Gelées
623 min.
32
54kcal

Suggestions


Indulge your sweet tooth with these delightful Intense Fruit Gelées, a perfect treat that tickles your taste buds while being entirely guilt-free! Whether you follow a vegetarian, vegan, gluten-free, or dairy-free lifestyle, these fruity gems are designed to accommodate your dietary preferences without sacrificing flavor. Bursting with the vibrant essence of pomegranate, tangerine, or cranberry, each bite offers a refreshing burst of natural sweetness.

The preparation is surprisingly simple and requires just a few readily available ingredients, making it an excellent choice for both novice cooks and experienced chefs alike. Your kitchen will fill with the warm aroma of cooking fruit while you create a stunning appetizer, antipasto, or snack that will impress guests and family during gatherings.

With 32 beautifully cut pieces yielding an enticing 54 calories each, these gelées make for a perfect on-the-go treat or a sophisticated addition to any dessert platter. Ideal for parties or a midday snack, they are set to be the highlight of your next soiree. So, roll up your sleeves and get ready to make these irresistible Intense Fruit Gelées that can be enjoyed guilt-free any time of the day!

Ingredients

  • 0.3 cup light-colored corn syrup 
  • ounce liquid fruit pectin (such as Certo)
  • teaspoon juice of lemon fresh
  • 0.8 cup cranberry puree 
  • 1.5 cups sugar divided
  • 0.3 cup apple sauce unsweetened

Equipment

  • frying pan
  • sauce pan
  • plastic wrap
  • loaf pan
  • kitchen thermometer
  • cutting board

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. Cook until a thermometer registers 224 (about 10 minutes).
  3. Add pectin; bring to a boil. Cook 1 minute, stirring frequently.
  4. 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 gele onto a cutting board. Discard plastic.
  7. Cut into 32 pieces.
  8. Place remaining 3 tablespoons sugar in a shallow dish; gently roll geles in sugar.

Nutrition Facts

Calories54kcal
Protein0.16%
Fat0.76%
Carbs99.08%

Properties

Glycemic Index
4.19
Glycemic Load
7.02
Inflammation Score
0
Nutrition Score
0.22869565345995%

Flavonoids

Cyanidin
1.09mg
Delphinidin
0.18mg
Malvidin
0.01mg
Pelargonidin
0.01mg
Peonidin
1.15mg
Catechin
0.02mg
Epigallocatechin
0.02mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
0.01mg
Hesperetin
0.02mg
Myricetin
0.16mg
Quercetin
0.39mg

Nutrients percent of daily need

Calories:54.18kcal
2.71%
Fat:0.05g
0.07%
Saturated Fat:0g
0.01%
Carbohydrates:14.29g
4.76%
Net Carbohydrates:13.96g
5.08%
Sugar:11.69g
12.98%
Cholesterol:0mg
0%
Sodium:7.15mg
0.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.02g
0.05%
Fiber:0.33g
1.34%
Source:My Recipes