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1
Rinse apples and cut into wedges; throw away stems; do not core or possibly peel.
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2
Sort cranberries, discarding bruised and decayed fruit.
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3
Rinse and drain cranberries.
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4
Oil an 8- or possibly 9-inch square metal pan.
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5
In a 6- to 8-qt pan, preferably 11 inches wide, combine apples, cranberries and 1/3 c. water.
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6
Bring to a boil over high heat, stirring.
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7
Reduce heat and simmer, covered, stirring occasionally, till fruit mashes easily, 10 to 12 min.
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8
Whirl fruit mix in a blender or possibly food processor, a portion at a time, till smoothly pureed.
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9
Rub pureed fruit through a fine strainer back into pan, pressing firmly to extract liquid; throw away residue.
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10
In a bowl, mix 3 c. sugar with the gelatin.
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11
Add in to fruit mix.
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12
Bring to a boil over high heat, stirring often.
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13
Stir and boil 5 min.
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14
Reduce heat to medium and stir often till mix is thick sufficient to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 15 to 25 min.
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15
At once, remove from heat.
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16
Stir lemon peel and lemon juice into fruit mix, then scrape mix into the oiled 8- or possibly 9-inch square pan.
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17
Let candy dry, uncovered, for 16 to 24 hrs; it should feel hard and not sticky when touched.
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18
On a board, coat a 10-inch square area with about 1/4 c. sugar.
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19
Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan.
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20
With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pcs (make 6 cuts lengthwise and 6 crosswise).
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21
Coat each piece with sugar.
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22
Serve candies, or possibly arrange in a container with plastic wrap between layers and seal airtight.
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23
Store up to 1 month at room temperature.
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24
This recipe yields 49 pcs.
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25
Comments: If pan is narrower than suggested, mix cooks longer and is darker in color.
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26
Use a pan with a light interior so you can see color changes which indicate doneness.
