Mulled Wine Pate de Fruits
Share
Mulled Wine in gummy form? We're on board.
According to Food & Wine, "P�te de fruit, the traditional French confection of dense, chewy, usually cubed fruit paste, is finally getting the love it has always deserved." We can't help but agree.
This homemade candy requires a candy thermometer, but does not have a huge ingredient list.
Make sure you have our Mulling Spice and Pectin (a Modernist ingredient and the thickening agent) on hand, and see the note about Cinnamon Sticks in the recipe below!
Mulled Wine Pate de Fruits
Author:
Chef Lynette
Servings
28
Prep Time
20 minutes
Cook Time
30 minutes
Mulled Wine in gummy form? We're on board.
According to Food & Wine, "P�te de fruit, the traditional French confection of dense, chewy, usually cubed fruit paste, is finally getting the love it has always deserved." We can't help but agree.
This homemade candy requires a candy thermometer, but does not have a huge ingredient list.
Make sure you have our Mulling Spice and Pectin (a Modernist ingredient and the thickening agent) on hand, and see the note about Cinnamon Sticks in the recipe below!
Ingredients
- 8 oz Unsweetened Applesauce
- 16 oz / 2 Cups / 460 g Red Table Wine
- 1/4 Cup / 3 oz / 92 g Light Corn Syrup
- 6 Tablespoons / 2 oz / 54.3 g Spiceology Pectin
- 2 1/4 Cup, divided Granulated Sugar
- 2 teaspoons Lemon Juice
- 1/4 cup Spiceology Mulling Spice
Directions
- In a small pot bring the red wine just to a simmer. Remove from heat and add the mulling spice, cover, and let steep for at least 10 minutes. Strain and measure again, you should have 2 cups of wine. If it is a little short replace with a little more wine (the mulling spice ingredients would have absorbed some so this is normal).
- Meanwhile, measure the remaining ingredients and get out a 9x9 inch glass or aluminum pan (you can also use a 1/4 sheet pan).
- In a small bowl stir together 1/4 cup of the granulated sugar and the pectin.
- In a large, heavy bottom pot combine the applesauce, red wine, and sugar/pectin mixture. Bring to a boil, stirring constantly with a whisk. Boil while stirring for one minute.
- Add the remaining 2 cups sugar and light corn syrup and cook over medium-high heat, stirring frequently until the mixture reaches 225 degrees F (use a candy thermometer).
- Remove from the heat and stir in the lemon juice. Quickly pour the mixture into the reserved pan and set aside to cool. Cover and reserve at least overnight.
- When ready to serve, remove the jelly from the pan onto a cutting board (it should come out easily and candy should be firm). Cut into squares and toss each in granulated sugar. Serve immediately.