Mulled Cider Pâte de Fruit Recipe
Prep Time:
4 hours, 40 minutes
Cook Time:
55 minutes
Servings:
48 Pieces
Ingredients
  • Cooking spray
  • 2 ¾ cups apple cider
  • 1 teaspoon ground ginger
  • 4 cinnamon sticks
  • 1 medium orange
  • 2 ¾ cups granulated sugar, divided
  • 1 (1.75 ounce) box fruit pectin
  • 1 Honeycrisp apple
  • ¼ cup corn syrup
  • ½ teaspoon kosher salt
  • 1-2 tablespoons spiced rum, optional
  • 1 teaspoon ground cinnamon
Directions
  1. Line an 8-inch baking pan with cooking spray and parchment paper, leaving an overhang on two sides; set aside.
  2. In a large pot, bring apple cider, ginger, cinnamon sticks, and the peel of the orange to a simmer (save the rest of the orange for another use).
  3. Remove pot from heat; cover with plastic wrap and set aside to infuse for 30 minutes.
  4. Whisk to combine 2 ½ cups sugar and pectin in a bowl; set aside.
  5. Grate the apple (unpeeled) using the large holes of a box grater. Discard the core. Set aside.
  6. Use a slotted spoon to remove orange and cinnamon sticks from cider mixture. Bring back to a simmer.
  7. Add corn syrup and sugar mixture to cider. Stir to dissolve. Add grated apple and stir.
  8. Cook over medium-high heat, stirring occasionally, until mixture registers 235°F on an instant-read or candy thermometer, about 40 to 45 minutes. (Note: If you don't have a thermometer to use, check the consistency by placing a spoonful of the mixture onto a chilled plate. It should set quickly. When it's firm enough to hold its shape, the candy is ready.)
  9. Remove pot from heat; stir in salt and rum, if using. Pour into prepared baking pan. Set aside, uncovered, at least 4 hours or overnight.
  10. Lift pâte de fruit from pan (it should release easily). Flip onto a cutting board; remove parchment.
  11. Cut into 6 rows, cleaning your knife between cuts. Cut each row into 8 pieces.
  12. In a medium bowl, stir to combine remaining ¼ cup sugar with cinnamon. Toss a few pieces of pâte de fruit at a time into the sugar mixture to coat. Transfer to a baking sheet or serving platter.
  13. Store candy in an airtight container in a cool spot for up to two weeks.