Intense Fruit Gelées

From Cooking Light. Dec 2012. Uses applesauce and fruit puree. I made one batch with elderberry syrup and a 2nd batch with mango butter. Soaks up the sugar coating as it sits, so you might have to re-roll before serving.

• Ready In: 20 mins
• Serves: 32

Ingredients

•  cooking spray
• 1 1⁄2 cups sugar, divided
• 3⁄4 cup pomegranate concentrate, tangerine concentrate or 3⁄4 cup  cranberry  puree
• 1⁄4 cup unsweetened applesauce
• 1⁄4 cup light corn syrup
• 1 (3 ounce) package  liquid fruit pectin (such as Certo)
• 1  teaspoon fresh lemon juice

Directions

1. Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
2. Place 1 1/4 cups sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan; bring to a boil.
3. Cook until a thermometer registers 224° (about 10 minutes).
4. Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in lemon juice.
5. Pour mixture into prepared pan; cool. Cover; let stand at room temperature overnight.
6. Sprinkle top evenly with 1 tablespoon sugar. Invert gelée onto a cutting board. Discard plastic.
7. Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelées in sugar.