Aplets And Cotlets

Directions

Makes about 64 small cubes

1. Prepare the Pectin: In a small bowl, dissolve the pectin powder in ½ cup cold water. Stir well and set aside to hydrate for 5-10 minutes. This ensures it blends smoothly into the hot mixture later.
2. Concentrate the Juice: In a large, heavy-bottomed saucepan, combine 2 cups apple juice and the granulated sugar. Bring to a boil over medium-high heat, stirring occasionally. Boil for 15 minutes to reduce and intensify the flavor. Watch closely to avoid scorching—reduce heat if it bubbles too vigorously.
3. Mix Citrus and Cornstarch: In a separate small bowl, whisk the lemon juice, lime juice, and ⅓ cup cornstarch until fully dissolved and smooth. This prevents lumps in the final mixture.
4. Combine and Cook: Add the hydrated pectin mixture and the cornstarch-citrus mixture to the boiling apple juice. Stir constantly to combine. Bring the mixture back to a rapid boil and cook for 8-10 minutes, or until it thickens significantly (it should resemble a very thick jam). Stir continuously to prevent sticking or burning.
5. Taste and Adjust: Once thickened, taste the mixture for balance. Add more lemon juice, 1 teaspoon at a time, if you prefer a sharper flavor.
6. Add Walnuts: Remove from heat and stir in the chopped walnuts until evenly distributed.
7. Set the Candy: Pour the hot mixture into a 9×9×2-inch baking pan rinsed with cold water (no need to dry—this helps with release). Smooth the top with a spatula. Let it cool at room temperature for 12 hours or overnight until fully set.
8. Cut and Coat: Using a sharp knife (lightly oiled if sticky), cut the hardened candy into 1-inch squares. In a shallow bowl, mix the powdered sugar with a pinch of cornstarch (optional, to absorb moisture). Roll each square in the powdered sugar mixture to coat.
9. Store: Store in an airtight container at room temperature, layered with parchment if stacking, for up to 2 weeks.

Notes on Modifications

• Pectin vs. Gelatin: Traditional Aplets and Cotlets, a Pacific Northwest treat inspired by Turkish delight, typically use pectin for a fruitier, chewier texture rather than gelatin, which can yield a more rubbery result. I’ve replaced the 3 tablespoons of gelatin with 1 tablespoon of pectin powder (a common substitution ratio is 1 tsp pectin per 1 tbsp gelatin). This aligns with authenticity and addresses reader concerns. If you prefer gelatin, use 3 tablespoons as in the original, softened in ½ cup apple juice.
• Cornstarch Reduction: The original ⅔ cup cornstarch was excessive and likely caused the starchy aftertaste noted in comments. I’ve reduced it to ⅓ cup, sufficient for thickening without overpowering the flavor. The reserved ¼ cup cornstarch for coating was eliminated—powdered sugar alone works fine, with an optional pinch of cornstarch if needed.
• Juice Quantity: The original used 3 cups apple juice but reserved ½ cup for gelatin, leaving 2½ cups to boil. I’ve simplified to 2 cups total, as pectin doesn’t require pre-soaking in juice, and this still yields a concentrated flavor.