Description
These Festive Cranberry Jelly Candies are a delightful homemade treat, combining the tartness of cranberry juice with a sweet, chewy texture coated in granulated sugar. Perfect for holiday gifting or a festive dessert, these candies require a bit of patience but reward you with a beautiful, crunchy-coated jelly candy bursting with true cranberry flavor.
Ingredients
Scale
For the Candies
- Nonstick spray, for greasing tin and knife
- 240 milliliters cold cranberry juice (1 cup)
- 35 grams powdered gelatin (five 7-gram packets, about 3 1/2 tablespoons)
- 650 grams granulated sugar (about 3 1/4 cups, plus more for coating candies)
- 180 milliliters boiling cranberry juice (3/4 cup)
Instructions
- Prepare the Pan: Line an 8×8-inch square tin with parchment paper in a criss-cross pattern, allowing a 1-inch overhang on all sides, and generously grease with nonstick spray. Set aside.
- Mix Gelatin and Juice: In a large stock pot, add the cold cranberry juice and sprinkle powdered gelatin over the top. Whisk together until combined.
- Add Hot Juice and Sugar: Pour in the boiling cranberry juice along with the granulated sugar, then whisk until the sugar dissolves and the mixture is well combined.
- Cook the Mixture: Bring the mixture to a boil over high heat, which should take about 5 minutes. Then reduce to medium heat and simmer, stirring occasionally with a heat-resistant spoon, until the candy thermometer reads 107°C / 225°F. This process takes approximately 20-25 minutes or more, so patience is key.
- Remove Bubbles: Remove the pot from heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles that have formed on the surface.
- Pour and Chill: Pour the hot mixture evenly into the prepared pan. Do not worry if some bubbles or foam remain as these will not affect the finished candy once coated. Refrigerate until firm, at least 4 hours or preferably overnight.
- Prepare to Cut: Line a large tray with parchment or a silicone baking mat and coat a large chopping board with 2-3 scoops of granulated sugar. Flip the chilled cranberry slab onto the sugared board and peel away the parchment lining.
- Coat the Candy Slab: Using your hands, thoroughly spread granulated sugar over the slab on both sides to fully coat.
- Mark the Cutting Guide: With the back of a knife, lightly mark squares on the sugar-coated slab as a cutting guide. You can create either 7 x 7 rows for 49 candies or 8 x 8 rows for 64 candies depending on the size you prefer.
- Cut the Candies: Using a sharp, well-oiled chef’s knife, carefully cut along the marked lines to separate the candies.
- Sugar Coat Each Piece: Roll each individual square in granulated sugar to completely coat all sticky surfaces.
- Dry the Candies: Arrange the coated candies on the prepared tray ensuring they do not touch. Allow them to dry uncovered at room temperature for 1-2 days until the sugar crystallizes and the candy is crunchy on the outside.
- Store Properly: Layer the dried cranberry jelly candies between sheets of parchment paper and store them in an airtight container at room temperature for up to 1 month.
Notes
- Use 100% cranberry juice for best flavor. Avoid cranberry juice cocktail or blends as they add unwanted sweetness.
- A digital candy thermometer is necessary to achieve the correct cooking temperature of 107°C / 225°F. Use a clamp or probe thermometer for convenience.
- The recipe uses powdered gelatin, but leaf gelatin can be substituted with proper conversion.
- Plan ahead as the candies require 1-2 days at room temperature to develop a firm, crunchy sugar coating.
- Nonstick spray helps with easy removal and cutting—the knife should be lightly oiled for clean cuts.
Nutrition
- Serving Size: 1 square (approx. 10 grams)
- Calories: 60
- Sugar: 15 grams
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
