There’s something magical about homemade confections—especially when they shimmer like rubies and melt gently on the tongue.
This Red Wine Apple Pâte de Fruit is a grown-up version of fruit jellies, bursting with bold red wine and gentle apple notes.
They’re perfect for holidays, gifts, or when you just want to feel a little extra fancy.
Why I Love This Recipe
The color is stunning—deep, jewel-toned red.
The flavor is rich and layered, thanks to the wine and apples.
It’s easier than it looks, and so fun to cut and dust.
They make beautiful homemade gifts.
No special candy molds required—just a lined baking pan!
What You’ll Need (Ingredient Highlights)
Unsweetened applesauce – Adds natural fruit body and balances tartness.
Red wine – Provides rich, fruity depth and elegant flavor.
Corn syrup – Helps prevent crystallization and keeps the texture smooth.
Pectin – Gives that classic firm-yet-tender bite.
Sugar – Both sweetens and helps set the candy.
Lemon juice – Brightens the flavor and activates the pectin.
Extra sugar for dusting – Adds sparkle and prevents sticking.
Pro Tips Before You Start
Use a thermometer—you’ll need to reach 225°F for the perfect set.
Combine pectin with a small portion of sugar to avoid clumping.
Stir constantly to prevent scorching at the bottom of the pot.
Don’t overcook—this can make the texture too stiff or rubbery.
Let them set fully at room temperature—avoid refrigerating during the set.
How to Make Red Wine Apple Pate de Fruit
Step 1: Prepare the Mold
Line an 8×8-inch square pan with parchment paper, leaving overhangs on the sides for easy lifting.
Step 2: Mix Pectin and Sugar
In a small bowl, combine the pectin with 2 tablespoons of the sugar.
Stir well to blend.
Step 3: Start the Cooking
In a medium saucepan, stir together applesauce and red wine.
Add the pectin-sugar mixture and bring to a boil over medium heat, stirring constantly.
Step 4: Add Remaining Sugar and Corn Syrup
Once boiling, add the remaining sugar and corn syrup.
Continue cooking, whisking often, until the mixture reaches 225°F (about 8–10 minutes).
Hold at this temperature for 1–2 more minutes while whisking.
Step 5: Finish the Mixture
Remove from heat. Let bubbles settle, then stir in lemon juice.
Quickly pour the mixture into your lined pan and spread evenly.
Step 6: Let Set and Cut
Allow to cool and set at room temperature for 6–8 hours.
Once firm, lift from the pan and cut into neat rectangles or fun shapes.
Roll in extra sugar to coat.
What to Serve It With
A cheese board with brie, goat cheese, or blue cheese
Dark chocolate truffles or shortbread cookies
Glasses of sparkling wine or port
As a finishing touch to holiday dessert platters
Paired with espresso or strong tea
Variations / Substitutions
Use rosé or white wine for a lighter, floral version.
Swap applesauce for pear or berry purée.
Add a pinch of cinnamon or star anise for warmth.
Dust with powdered sugar for a softer look.
Coat in citric acid and sugar for a tangy twist.
Storage & Leftovers
Room temp – Store in an airtight container with parchment between layers. Keeps 1–2 weeks.
Fridge – Optional, but may cause weeping—store tightly sealed.
Freeze – Not recommended, as texture can be affected.
Re-dusting tip – If the sugar coating dissolves over time, simply re-roll in sugar.
FAQs
Can I use a different type of wine?
Yes! Try white or rosé for different flavor and color.
What kind of pectin should I use?
Use powdered fruit pectin—low-sugar pectin may alter set time.
Do I need a candy thermometer?
Yes, to reach 225°F accurately. It ensures proper setting.
Can I refrigerate to speed up the setting?
It’s best to let it set at room temperature to avoid sweating.
Is this recipe alcohol-free after cooking?
Most of the alcohol cooks off, leaving just the flavor.
How can I cut cleanly?
Use a sharp knife lightly coated with oil or warm water.
Can I make this vegan?
Yes! All ingredients are plant-based, as long as your pectin is vegan-friendly.
Final Thoughts
This Red Wine Apple Pâte de Fruit is elegant, tangy, and surprisingly easy to make.
Whether you’re gifting, serving at a party, or just treating yourself, these ruby-red bites bring a little sparkle to any occasion.
Once you taste them, you’ll want to try all sorts of fruit-and-wine combinations!
Red Wine Apple Pate de Fruit
Ingredients
- ½ cup 120g unsweetened applesauce
- 1 cup 240ml red wine
- 2 tablespoons light corn syrup
- 3 tablespoons fruit pectin standard powdered
- 1 cup + 2 tablespoons 225g granulated sugar
- 1 teaspoon lemon juice
- Extra granulated sugar for dusting
Instructions
- Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a small bowl, mix the pectin with 2 tablespoons of the sugar. Set aside.
- In a medium saucepan, combine the applesauce and red wine.
- Stir in the pectin-sugar mixture.
- Cook over medium heat, stirring constantly, until the mixture reaches a full boil.
- Add the remaining sugar and corn syrup.
- Continue to cook, whisking, until the mixture reaches 225°F (107°C).
- See full steps with tips & photos → https://wimpysdiner.net/red-wine-apple-pate-de-fruit/
Notes
- For best results, use a candy thermometer to monitor the cooking temperature to ensure the correct setting consistency.
- You can cut the pâté into different shapes using cookie cutters for a fun presentation.
