Fruit Gelees

Flourless cooking spray for greasing
3/4 cup frozen juice concentrate, thawed (sweetened or unsweetened)
3/4 to 1 1/4 cups water
Two 1 3/4-ounce packets (8 teaspoons) powdered fruit pectin
1 teaspoon baking soda
2 cups sugar, plus extra for coating
1 1/3 cups light corn syrup
1/2 teaspoon fruit extract or oil
1/4 to 3/4 teaspoon citric acid, or as needed
Food coloring as needed   (optional)

Lightly coat a 9-by-13-inch rectangular cake pan with cooking spray, line with parchment paper and coat the parchment lightly with cooking spray.

Put the juice concentrate in a large saucepan. If using frozen cranberry juice cocktail, add three-quarters of a cup water; for other juices, add 11/4 cups of water. Add the pectin and baking soda.

In a second large saucepan, combine the sugar and corn syrup.

Bring the contents of both saucepans to a boil over medium-high heat. The pectin mixture will foam up as it comes to a boil. Reduce the heat to medium and stir both mixtures for 8 minutes. Gradually add the juice-pectin mixture to the sugar mixture, stirring constantly. Continue to boil for one minute more.

Remove the saucepan from the heat and stir, adding a few drops of fruit flavoring (extract or oil) and/or about one-fourth teaspoon citric acid for tartness, and a few drops of food coloring, if desired.

Spoon a little of the mixture onto a plate and taste it when it has cooled slightly. Adjust the flavor with a few more drops of flavoring or citric acid, if desired.

Pour into the prepared pan. Set the pan on a level surface and let it cool until the candy is firm enough to cut into pieces - about two hours at room temperature.

Scatter a thin layer of sugar on a jellyroll pan. Coat a pizza cutter, kitchen scissors or decorative cutters with cooking spray so the candies won't stick when cutting.

Invert the slab of candy onto a work surface and cut into decorative shapes, or into strips about 3/4-inch wide, and cut the strips into bite-size pieces. Place these individual candies on the sugarcoated pan.

Turn the candies so that all sides are evenly coated, rubbing the sugar into the candy. Set the candies on a wire rack lined with wax paper and let air-dry for at least 8 hours.

To store, pack candies in an airtight container lined with wax paper. Note: Fruit gelees are sensitive to humidity, which can cause them to become sticky.

Makes about 120 pieces.