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Anthocyanins, while known for their color and suggested health benefits, face limited use as natural food colorants due to poor stability. The focus of the presented work is to study ternary pectin-metal ion-anthocyanin interactions (PIrA) as a function of anthocyanin structure and the impact of such interaction on the spectral properties, as a potential avenue for utilization as colorants. Apple pectin, an anionic polysaccharide, was enriched with iron ions to form molecular anchoring sites for anthocyanins. The complexation of selected anthocyanins, differing in the number of hydroxyls and size of the conjugated sugar, with the iron-enriched pectin was studied in single and multi-component models in comparison to systems without iron enrichment or enriched simultaneously with iron and anthocyanins. Anthocyanins with three hydroxyl groups on their B-ring, as delphinidin-3-glucoside (D3G) and delphinidin-3 …