Aplets, Cotlets, Grapelets and others

Aplets, Cotlets, Grapelets And Others Recipe

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Anna Vandenhazel


Anyone who grew up in the Northwest is familiar with Aplets & Cotlets from Liberty Orchards. In the 70's they introduced Grapelets which didn't last long, and my Great Aunt Mary found a recipe for them. I don't know what happened to her recipe, but this is a similar one I found through Taste of Home magazine's website.

You can use different types of nuts, or leave them out altogether for those who can't eat them.


★★★★★ 1 vote

30 Min
Stove Top


  • 3 Tbsp
    unflavored gelatin (knox or store brand)
  • 3 c
    apple, grape, or other juice
  • 1 1/3 c
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    lime juice
  • 2/3 c
    cornstarch, divided
  • 2 c
    walnuts, chopped
  • 1 c
    confectioners' sugar

How to Make Aplets, Cotlets, Grapelets and others


  1. Soften the gelatin in 1/2 of the juice. Boil the remaining juice and sugar to concentrate it, about 15 min.
  2. Reserve 1/4 cup of cornstarch and mix the rest with the lemon and lime juices, and then add the gelatin mixture.
  3. Add to the boiled juice and bring to a boil again, stirring constantly about 10 minutes, or until thickened. Test the sweetness, adding more lemon juice if needed.
  4. Mix in nuts.
  5. Pour into a 9"x9"x2" baking pan, lightly greased, lined with waxed paper, parchment or plastic wrap.
    Cover to protect from dust or bugs.
  6. Let harden overnight or about 12 hours. Cut into 1" squares using a pizza cutter.
  7. Remove squares with a spatula and roll in the sugar mixture (the cornstarch keeps the sugar dry).
  8. Roll again before serving, or gift-giving, if needed.

Printable Recipe Card

About Aplets, Cotlets, Grapelets and others

Course/Dish: Fruit Desserts, Candies
Main Ingredient: Fruit
Regional Style: Greek
Other Tag: For Kids

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