photo by Kim Sunée
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.
This is a perfect bite to have on hand for the holidays. Also, try our passion fruit version.
- 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
- Lightly grease an (8-x-8-inch) baking dish with a neutral-flavored oil or cooking spray.
- Combine 1 1/4 cups sugar and applesauce in a three-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.