Jewel-like gelées are the darlings of pastry chefs at the moment. They also happen to be easy to make at home. Ingredients Cranberry Gelees 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 each whole cloves 2 3 ounce packages liquid pectin 1/4 teaspoon ground cloves Tart Apple Gelees 5 cups coarsely chopped unpeeled Granny Smith apples 1 cup fresh apple juice 3 tablespoons fresh lemon juice 1 1/2 teaspoons finely grated lemon peel to taste Green and yellow food coloring 1 cup coarse white sparkling sugar or regular sugar

Instructions
For cranberry gelées:
Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. 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.

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.)

Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.

For tart apple gelées:
Wipe 8x8x2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. 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.

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).

Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.

Invert both gelées 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.)

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Yields: 100 pieces
     Bon Appetit magazine, December 2005, page 28

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