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Apple Cider Gelee

By: JoeC
Date: Dec 16, 2008 1:10 PM

Cuisine: French

Response to:

Holiday Recipes & Cooking Tips

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Impress guests by offering a gelee, which is really just a fancy way of saying jello. This recipe modifies an easy passion-fruit gelee recipe from Gourmet Magazine. These candies delicately quiver on the tongue and release a fruity blast with each bite. Apple cider is readily available throughout the fall and winter holiday season, but this recipe works with any fruit puree or juice, so the candy combinations are potentially endless.

Prep and Cook

Ingredients

Servings: 48
Prep Time: 10 minutes
Cook Time: 25 minutes
Cook Method: Boil

4 envelops gelatin, unflavored
1 cup water
1 1/2 cups sugar (additional for dusting)
1 teaspoon orange juice
3/4 cup apple cider (or any fruit puree or juice)

Instructions

Lightly oil an 8-inch baking pan and set aside.
In a separate pot, soften the gelatin in the water before stirring in the sugar over medium-low heat. Let the mixture come to a boil and add the orange juice.
Continue boiling for approximately 13 minutes and watch as the syrup starts to bubble. Use a pastry brush dipped in ice water to occasionally wash the sides of the pan, but avoid stirring, whisking or shaking the boiling syrup to prevent crystallization.
Turn off the heat and let the mixture rest for 5 minutes. The bubbles should be gone from the surface. Stir in the apple cider or fruit puree and pour into the baking pan.
Cover and let the gelee solidify at room temperature for 12 hours.
Once the gelee sets, run a knife around the edges and invert to release the gelee. If the bottom sticks, gently heat the bottom of the pan for 5 to 10 seconds to loosen it.
Slice the gelee into ½-inch by 1-inch pieces and toss in sugar before serving or storing.