Cranberry And Tart Apple Gelees Recipe

Name: Cranberry And Tart Apple Gelees
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce bag fresh or frozen cranberries; 2 1/2 cups sugar; 2 cups coarsely chopped unpeeled Granny Smith apples; 1 cup fresh orange juice; 2 tablespoons unsalted butter; 1 tablespoon finely grated orange peel; 12 whole cloves; 2 3-ounce packages liquid pectin; 1/4 teaspoon ground cloves; 5 cups coarsely chopped unpeeled Granny Smith apples; 2 1/2 cups sugar; 1 cup fresh apple juice; 3 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 1 1/2 teaspoons finely grated lemon peel; 2 3-ounce packages liquid pectin; Green and yellow food coloring; 1 cup coarse white sparkling sugar or regular sugar

Servings: persons

1 12-ounce bag fresh or frozen cranberries
2 1/2 cups sugar
2 cups coarsely chopped unpeeled Granny Smith apples
1 cup fresh orange juice
2 tablespoons unsalted butter
1 tablespoon finely grated orange peel
12 whole cloves
2 3-ounce packages liquid pectin
1/4 teaspoon ground cloves
5 cups coarsely chopped unpeeled Granny Smith apples
2 1/2 cups sugar
1 cup fresh apple juice
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 1/2 teaspoons finely grated lemon peel
2 3-ounce packages liquid pectin
Green and yellow food coloring
1 cup coarse white sparkling sugar or regular sugar

1
Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
2
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.
3
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. (Gelee is done when 1/2 teaspoon puree placed on plate in freezer gels after 1 minute.)
4
Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelee until firm, about 3 hours longer.
5
Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.
6
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.
7
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. (Gelee 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).
8
Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelee until firm, about 3 hours longer.
9
Invert both gelees onto work surface. Peel off plastic. Cut into 1-inch squares. Roll squares in sparkling sugar to coat. (Can be made 1 week ahead. Store airtight at room temperature.)

1545

kcal

Calories

Fat

376

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12-ounce bag fresh or frozen cranberries, 2 1/2 cups sugar, 2 cups coarsely chopped unpeeled Granny Smith apples, 1 cup fresh orange juice, and more.

Yes, Cranberry And Tart Apple Gelees falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry And Tart Apple Gelees

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions