Cranberry and Tart Apple Gelees

Name: Cranberry and Tart Apple Gelees
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 100
Cuisine: Global
Ingredients: 237 milliliters fresh apple juice; 340 grams fresh or frozen cranberries; 1 liters coarsely chopped unpeeled Granny Smith apples; 0 teaspoons ground cloves; 3 Tbsps fresh lemon juice; 170 grams packages liquid pectin; 237 milliliters fresh orange juice; 237 milliliters coarse white sparkling sugar or regular sugar; 591 milliliters sugar; 2 Tbsps unsalted butter; 100 servings Green and yellow food coloring

Cranberry and Tart Apple Gelees might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 36 calories, 0g of protein, and 0g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 100. Head to the store and pick up food coloring, cranberries, ground cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere.

Ingredients you will need

Wrap

Equipment you will use

Glass Baking Pan

Plastic Wrap

Place small plate in freezer.

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.

Ingredients you will need

Fruit

Equipment you will use

Sauce Pan

Blender

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.)

Ingredients you will need

Applesauce

Clove

Pectin

Equipment you will use

Sauce Pan

Transfer puree to prepared dish; smooth top.

Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.

Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere.

Ingredients you will need

Wrap

Equipment you will use

Glass Baking Pan

Plastic Wrap

Place small plate in freezer.

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.

Ingredients you will need

Fruit

Equipment you will use

Sauce Pan

Blender

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).

Ingredients you will need

Food Color