Blood Orange & Blackberry Gelées

Blackberry chewy jelly candies coated in sugar.

Blood Orange &Blackberry Gelées

Ingredients:
4 (1/4-ounce) envelopes unflavored gelatin
1 cup water
2 cups granulated sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup combination of blood orange and blackberry purée (strain blackberry seeds)

Equipment: an 8-inch square nonstick baking pan

Lightly oil baking pan.

Directions:
Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Servings: Makes about 4 dozen candies