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Aplets and Cotlets
Makes about 64 small cubes

3 Tbsp gelatin
3 cups apple juice or unsweetened apricot juice
1 1/3 cups granulated sugar
2 Tbsp lemon juice, or more as needed
2 Tbsp lime juice, or more as needed
2/3 cup cornstarch
2 cups walnuts, chopped
1 cup powdered sugar

Soften the gelatin in 1/2 cup of the apple juice. Boil remaining
juice with the sugar for 15 minutes to concentrate it. Mix the
lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve
it in the mixture. Add both gelatin mixture and cornstarch mixture
to the boiled juice and boil again rapidly for 10 minutes until
very thick, stirring constantly. Taste for sweet and sour and add
more lemon juice if wanted.

Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking
pan that has been dipped in cold water. Let paste harden 12 hours
or overnight, then cut with a sharp knife into squares. Mix together
the reserved 1/4 cup cornstarch and powdered sugar. Remove squares
with a spatula and roll each in the powdered sugar mixture (the
cornstarch helps keep the sugar dry).

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