Cranberry Jelly Candy Recipe

If you’ve ever wanted to make a homemade candy that dazzles with tartness, chewy texture, and that perfect sugar-coated crunch, then I have just the recipe for you. This Cranberry Jelly Candy Recipe is one of my all-time favorites, especially around the holidays when cranberries are at their peak. It’s a fan-freaking-tastic treat that feels fancy but is surprisingly straightforward to pull off. Once you make it, you’ll find it hard to stop at just one piece!

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Ingredients You’ll Need

The beauty of this cranberry jelly candy recipe is that it calls for just a handful of pantry and fridge staples, coming together to create something far more special than the sum of its parts. Here’s what you’ll want to have on hand—and a few notes I’ve picked up along the way.

• Cranberry Juice: Make sure it’s 100% cranberry juice, not cocktail or blends; the pure tartness makes all the difference.
• Powdered Gelatin: This is your gelling agent—powdered works well, but leaf gelatin is a great alternative if you have it on hand.
• Sugar: Granulated sugar sweetens and helps create that signature crunchy coating your candies will get.
• Nonstick Spray: To grease your pan and knife, so releasing and cutting the candy is a breeze and no sticky mess to stress over!

Variations

I love that you can tweak this cranberry jelly candy recipe to fit your mood and crowd. Whether you want to turn down the sweetness or add a twist, there’s room to play here. Your candies can be as classic or as creative as you want!

• Lemon Zest: Adding a teaspoon of finely grated lemon zest brightens the tartness and adds a fresh zing—my family loves it.
• Spiced Version: A pinch of ground cinnamon or ginger stirred in with the sugar adds warmth and a holiday vibe.
• Alternative Juices: Feel adventurous? Try substituting half of the cranberry juice with pomegranate for a deeper fruit flavor. Just watch the sweetness balance!
• Gelatin Options: If you want a vegetarian version, using agar-agar instead of gelatin is an option, but the texture won’t be quite the same—experiment and see what you like.

How to Make Cranberry Jelly Candy Recipe

Step 1: Prep and Gelatin Blooming

First things first: line an 8×8-inch pan with parchment paper in a criss-cross fashion so you’ll have an easy way to lift the candies later. Generously spray the parchment with nonstick spray—this step is a game changer for easy cleanup. Next, sprinkle your powdered gelatin over the cold cranberry juice. I usually whisk gently to blend and let it sit for a minute while the gelatin blooms and softens—this helps it dissolve evenly when you add the hot liquid later.

Step 2: Combine Ingredients & Bring to Boil

Pour in the boiling cranberry juice and add the granulated sugar. Whisk everything together until fully combined, then crank up the heat to bring it to a rolling boil. This part takes patience—I’ve found it usually takes 5 minutes to reach that bubbling point. The real key is the next phase.

Step 3: Simmer to the Magic Temperature

Reduce heat to medium and let the mixture simmer, stirring occasionally. Here’s the trick: use a digital thermometer! You want to reach exactly 107°C (225°F). This can take 20-25 minutes or more, so don’t rush it or you might end up with too soft or too hard candy. I’ve made this mistake before! Keep stirring and testing, and once you hit the target temperature, immediately remove the pot from the heat.

Step 4: Remove Bubbles and Set the Jelly

Using a skimmer or fine mesh strainer, gently fish out any large bubbles floating on top—that helps your candy look smooth. Then pour the sticky mixture into your prepared pan. Don’t worry if you see some white streaks or foam; once coated with sugar, they’ll disappear. Pop the pan in the fridge and chill for at least 4 hours or overnight until it’s firm and jelly-like.

Step 5: Cutting and Sugar Coating

This step is where your candies start to come to life! Flip the firm jelly slab onto a large chopping board sprinkled with granulated sugar (this keeps it from sticking). Gently peel off the parchment, then use your hands to dust the slab thoroughly with sugar on both sides. Lightly score squares—7×7 or 8×8 depending on how big you want your candies—to guide your cuts.

Then, with a sharp, well-oiled knife (trust me, oiling the knife is a small hack that makes a world of difference), carefully cut along your lines. Roll each square individually in sugar to fully coat all sticky sides. Place them on a parchment-lined tray, making sure they’re not touching so they don’t stick together later.

Step 6: Dry and Store

Allow your candies to dry uncovered at room temperature for 1-2 days. This drying time is essential to develop that irresistible crunchy sugar shell. Once dry, stack them between parchment sheets in an airtight container, and they’ll keep beautifully for up to a month. I love making mine well ahead of holiday parties—it’s such an impressive and thoughtful homemade gift.

How to Serve Cranberry Jelly Candy Recipe

Garnishes

I like to sprinkle a tiny bit of extra powdered sugar or edible glitter on top for a festive sparkle, especially when serving these at parties. Another fun touch: a small fresh cranberry or mint leaf alongside creates a beautiful contrast and hints at the candy’s lively flavor.

Side Dishes

This candy pairs wonderfully with a hot cup of spiced tea or mulled wine—perfect for chilly evenings. I also enjoy serving it as a sweet finish alongside a cheese platter, where the tart candy balances out rich cheeses like brie or aged cheddar.

Creative Ways to Present

I’ve found that arranging these candies in clear glass jars tied with a festive ribbon makes an instant gift. And for holiday gatherings, arranging them on a wooden serving board with seasonal sprigs of rosemary creates a beautiful, rustic display that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry jelly candies layered between parchment in an airtight container at room temperature. They keep their texture and flavor beautifully for up to a month, though honestly, they usually don’t last that long in my house!

Freezing

I’ve personally never frozen these candies because they’re best enjoyed fresh with their crisp sugar coating. Freezing might cause moisture issues that make the sugar coating sticky or dissolve. If you try it, let me know how it goes!

Reheating

Since these are candy jellies, reheating isn’t really necessary or recommended. But if they lose a bit of their crunch from humidity, letting them air dry at room temperature uncovered for a few hours can help restore their texture.

FAQs

Final Thoughts

I absolutely love how this Cranberry Jelly Candy Recipe turns out every time—the balance of tart, sweet, chewy, and crunchy is just irresistible. When I first made these, I couldn’t believe something so simple could feel so special. Whether you’re gearing up for the holidays or looking for a unique homemade treat, I genuinely hope you give these candies a try. Trust me, once you taste them, you’ll want to keep making them year after year—and maybe sneak a few pieces before anyone else finds them!

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