Apple-Calvados Fruit Gelée Recipe

This is a perfect bite to have on hand for the holidays.  Also, try our passion fruit version.

Apple-Calvados Fruit Gelée Recipe

Yield: makes about 50 pieces  |  Total time: 4 hours
Print Recipe

A hint of Calvados elevates these fruit candies from child's play to adult treats.  We used unsweetened applesauce in place of fresh fruit concentrate for both texture and flavor.  These are much easier than they look.  Once you get the hang of it, experiment with your favorite flavors.  Fruit gelée base recipe adapted from Cooking Light.


ingredients:

1 1/2 cups sugar, divided

1 cup unsweetened applesauce

1 (3-ounce) package liquid fruit pectin, such as Certo

2 tablespoons fresh squeezed lemon juice

  • 1/3 cup Calvados

directions:

  1. Line 1 (8-x-8-inch) baking dish with plastic wrap and coat with cooking spray. NOTE: Alternatively, we tested this without the plastic wrap; just lightly grease the dish by dampening a clean paper towel with unflavored oil, like vegetable or grapeseed. 
  2. Combine 1 1/4 cups sugar, applesauce in a  3 quart saucepan*.  Bring mixture to a boil, and cook for 8-10 minutes, or until a thermometer reads 224°.  Add pectin.  Return to a boil, and cook for one minute, stirring constantly.  Remove from heat and stir in lemon juice and Calvados.  Immediately pour into prepared dish.  Let cool at room temperature for about 4 hours or until set.  If you did not use plastic wrap, slide a sharp knife point around all edges of the pan to help release the fruit gelée.  Sprinkle top with 1 tablespoon sugar.  Invert onto a cutting board, peeling off plastic wrap, if using.  With sharp knife, trim edges.  Cut into 1-inch cubes, or desired size and shape.  Place remaining 1/4 cup sugar in a shallow dish or on a cutting board, and roll each gelée in sugar until coated on all sides. These will keep, covered, and stored in refrigerator up to 1 week.

*Use a minimum 3 quart sauce pan, as the mixture will boil up when heated.  If using a smaller pan, mixture may overflow. 


Date Published: December 10, 2013
1 comment

All recipes have been tested by the Test Kitchens unless otherwise noted.

1 comment... read it below or add one

Comments

  1. May 19, 2013 5:03 pm by Dina Reply

    i love frut gels. these sound great!

Leave a Reply

Your email address will not be published. Required fields are marked *