If you love the tart, festive zing of cranberries and enjoy a chewy, sweet treat, then this Cranberry Jelly Candies Recipe is absolutely for you. Trust me, these candies are fan-freaking-tastic—soft, tangy, and perfectly coated in sugar for that delightful crunch. I still remember the first time I made these; my family couldn’t stop sneaking them before the holidays even arrived! So, if you want to impress your guests or just treat yourself to something genuinely delicious, keep reading to get all the tips and tricks to nail this recipe at home.
Why You’ll Love This Recipe
- Perfect Balance of Tart and Sweet: The cranberry juice gives these candies a fresh tang, balanced perfectly by the sugar coating.
- Fun, Homemade Holiday Treat: Making your own jelly candies feels fancy but is surprisingly straightforward.
- Long-Lasting and Shareable: These candies store well at room temperature, making them great gifts or party favors.
- No Fancy Equipment Needed: Just a digital thermometer and basic kitchen tools will get you all set.
Ingredients You’ll Need
All the ingredients come together to create these beautiful translucent cranberry treats with a delightful chew. Picking 100% cranberry juice is a game changer here — it keeps the flavor authentically tart and avoids overpowering sweetness from cocktail blends.
- Cold cranberry juice: Helps bloom the gelatin and start the candy base.
- Powdered gelatin: The magic behind that signature jelly texture—make sure to measure carefully.
- Granulated sugar: For sweetness and coating—don’t skimp here, as it helps the candies set perfectly.
- Boiling cranberry juice: Dissolves sugar and gelatin evenly; essential for smooth candy.
- Nonstick spray: Keeps the candy from sticking to the pan and your knife when cutting.
Variations
I love how versatile this Cranberry Jelly Candies Recipe is—once you get the basics down, feel free to make it your own! You can tweak flavors or textures depending on the occasion.
- Fruit Juice Swaps: I’ve experimented with pomegranate or cherry juice for a different twist, and they come out just as delightful.
- Flavor Enhancements: Adding a splash of orange zest or a pinch of cinnamon into the mixture adds a cozy holiday flair I adore.
- Diet-Friendly Options: For a vegan twist, you could try agar-agar, though the texture will be less chewy—worth a kitchen experiment!
- Sweetness Levels: If you prefer sweeter candies, adjust sugar slightly but be cautious—too much sugar can affect the setting process.
How to Make Cranberry Jelly Candies Recipe
Step 1: Bloom the Gelatin and Mix Juices
Start by greasing your 8×8-inch square pan with nonstick spray and lining it with parchment paper, making sure you have a generous overhang for easy removal later. Pour the cold cranberry juice into a large pot and sprinkle the powdered gelatin over it. Whisk gently and make sure the gelatin is fully moistened. Then, add the boiling cranberry juice and granulated sugar, whisking again to dissolve the sugar evenly. This blooming and mixing step is crucial for a smooth jelly texture—don’t rush it!
Step 2: Heat to Perfection
Bring your mixture to a full boil over high heat, which usually takes around 5 minutes. Once boiling, reduce the heat to medium and let it simmer, stirring occasionally, until it reaches 107° C / 225° F. Yep, patience is key here because this can take 20-25 minutes or even longer. Use a digital thermometer for precision—this temperature ensures the perfect set without becoming too hard. After reaching temperature, remove from heat and gently skim off any large bubbles to keep your candies smooth and clear.
Step 3: Set and Cut the Candies
Pour the hot mixture into your prepared pan. Don’t worry if you notice white streaks or some foam; these will disappear once you coat your candies with sugar. Refrigerate the jelly for at least 4 hours or overnight until it’s firm enough to handle. I always find waiting overnight gives the best texture. When ready, flip the chilled slab onto a sugar-coated cutting board and peel off the parchment. Dust the entire surface with sugar, then use a lightly oiled sharp knife to mark a grid of squares for cutting—7×7 or 8×8 works great. Cut carefully, then roll each square in sugar to coat every sticky side.
Step 4: Dry and Store
Arrange the sugar-coated candies on a parchment-lined tray, making sure they don’t touch. Set them out uncovered at room temperature for 1-2 days until the sugar crystallizes and forms a lovely crunchy exterior. This drying period transforms the candy from sticky to perfectly finished and keeps them from clumping together. Once dry, store your candies layered with parchment in an airtight container at room temperature—and enjoy for up to a month!
Pro Tips for Making Cranberry Jelly Candies Recipe
- Use a Reliable Digital Thermometer: I once skipped this and ended up with candies that didn’t set properly—temperature precision makes all the difference.
- Coat Your Knife with Oil: To get smooth cuts and prevent sticking, wipe your knife blade with a neutral oil before slicing.
- Don’t Skip the Drying Time: Letting the candies sit uncovered allows the sugar crust to develop, turning chewy candies into perfectly textured bites.
- Patience When Simmering: Low and slow is better than rushing the cooking—this way, sugar dissolves evenly, and you avoid a gritty texture.
How to Serve Cranberry Jelly Candies Recipe
Garnishes
I like to sprinkle a little extra fine sugar just before serving for that extra sparkle—makes them look irresistible. Sometimes, I dust a few with edible glitter or roll a batch in crushed pistachios for a festive twist that adds crunch and color.
Side Dishes
These candies pair beautifully with holiday cocktails or a warm cup of mulled wine or tea. I’ve also served them alongside cheese boards where the tartness cuts through creamy brie and tangy blue cheese.
Creative Ways to Present
For gift-giving, I like packing the cranberry jelly candies in small glass jars or decorative tins lined with parchment paper. Adding a pretty ribbon and a handwritten tag always impresses friends and family. At parties, arranging them on tiered trays alongside fresh cranberries and sprigs of rosemary gives a festive vibe everyone admires.
Make Ahead and Storage
Storing Leftovers
Once your candies have dried completely, store them in an airtight container layered between sheets of parchment at room temperature. I keep mine in a cool pantry, and they stay fresh and chewy for up to a month. Just make sure they’re not exposed to humidity or heat, or they might get sticky again.
Freezing
Though I haven’t frozen these candies myself, I’ve heard that freezing can affect the sugar crust, making it softer. If you try freezing, do so in an airtight container and thaw completely at room temperature before serving to maintain as much texture as possible.
Reheating
These candies are best enjoyed at room temperature. If they’ve hardened too much, letting them sit out for a bit usually softens them right up. Avoid microwaving since the sugar coating can melt and become sticky.
FAQs
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Can I use cranberry juice cocktail instead of 100% cranberry juice?
It’s best to avoid cranberry juice cocktail because it contains added sugars and other juices, which can make the candies overly sweet and affect setting. Using pure cranberry juice keeps the tartness and texture just right.
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What if I don’t have a digital thermometer?
While you can try to judge doneness by texture, the digital thermometer is key for this recipe to ensure the mixture reaches exactly 225°F, which guarantees proper setting. If you don’t have one, consider borrowing or investing in an inexpensive one; it makes this and many other candy recipes much easier.
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Why do I need to let the candies dry for 1-2 days?
This drying time allows the sugar coating to crystallize and form a firm, crunchy shell. Without it, candies may stay sticky and clump together. Patience here pays off with that signature delightful texture.
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Can I substitute gelatin with agar-agar to make it vegan?
You can try agar-agar, but keep in mind the texture will be less chewy and more firm or jelly-like. Agar sets differently, so some recipe adjustments might be needed. I recommend experimenting with small batches first.
Final Thoughts
This Cranberry Jelly Candies Recipe has become a beloved holiday staple in my kitchen and I know it can be in yours, too. The journey—waiting for the perfect set, coating each candy lovingly in sugar, and finally tasting that tart-chewy-sweet delight—is so worth it. If you want to impress friends with a beautiful homemade gift or just treat yourself with a nostalgic candy fix, go for it. I promise, once you try making these, you’ll be hooked on the process and the flavor. So grab that cranberry juice and let’s get cooking!
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Cranberry Jelly Candies Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (plus 1-2 days drying time)
- Yield: 50-60 squares
- Category: Candy
- Method: Stovetop
- Cuisine: American
Description
These Festive Cranberry Jelly Candies are a delightful homemade treat featuring the tartness of cranberry juice set into a firm, gelatin-based jelly. Coated generously in granulated sugar to create a crunchy exterior, these candies are perfect for holiday gifting or enjoying as a special sweet snack. The process involves simmering cranberry juice with gelatin and sugar, then cooling and cutting into sugar-coated squares that develop a lovely crystalline finish after drying.
Ingredients
Candy Base
- 240 milliliters cold cranberry juice (1 cup)
- 35 grams powdered gelatin (five 7-gram packets, or 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)
Miscellaneous
- Nonstick spray, for greasing tin and knife
Instructions
- Prepare the Pan: Line an 8×8-inch square tin with parchment paper in a criss-cross pattern, allowing for a 1-inch overhang on all sides. Grease the parchment generously with nonstick spray to prevent sticking, then set aside.
- Combine Cold Cranberry Juice and Gelatin: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the surface and whisk gently to combine, letting the gelatin begin to bloom.
- Add Sugar and Boiling Juice: Pour in the boiling cranberry juice and granulated sugar. Whisk well to dissolve the sugar and incorporate all ingredients.
- Cook the Mixture: Place the pot over high heat and bring the mixture to a boil, which takes about 5 minutes. Then reduce heat to medium and simmer, stirring occasionally with a heat-resistant spoon to prevent scorching. Use a digital thermometer to monitor the temperature, cooking until the mixture reaches 107°C (225°F), approximately 20-25 minutes or more.
- Remove Bubbles: Take the pot off the heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles from the surface to ensure a smooth candy texture.
- Pour into Pan and Cool: Pour the hot mixture into the prepared tin. Don’t worry if some small bubbles, white streaks, or foam appear; these will be hidden once the candy is coated in sugar. Refrigerate the pan until the jelly is firm, at least 4 hours or preferably overnight.
- Prepare for Cutting: Line a large tray with parchment paper or a silicone mat for drying the candies later. Coat a large chopping board lightly with 2-3 scoops of granulated sugar.
- Unmold and Coat Jelly Slab: Flip the set cranberry jelly slab out onto the sugared chopping board, then carefully peel away the parchment paper. With your hands, rub sugar over the entire surface and both sides of the jelly slab until it is thoroughly coated.
- Mark and Cut Squares: Using the back of a knife, lightly score the jelly into square guides—7×7 rows for approximately 49 candies or 8×8 rows for about 64 candies. Then, with a sharp chef’s knife lightly oiled with nonstick spray, cut along the scored lines to create individual squares.
- Coat Individual Candies: Roll each cut square in granulated sugar to fully coat all the sticky surfaces, ensuring they won’t stick together.
- Dry the Candies: Arrange the sugar-coated pieces on the prepared tray without letting them touch. Leave them uncovered at room temperature for 1-2 days to allow the sugar coating to crystalize and develop a pleasantly crunchy texture.
- Store Properly: Once dried, layer the cranberry jelly candies between sheets of parchment paper and store them in an airtight container at room temperature. They will keep fresh for up to 1 month.
Notes
- Use 100% cranberry juice rather than cranberry juice cocktail to avoid overly sweet candies, as cocktails contain added sugars that can affect the final flavor and texture.
- A digital thermometer is essential for this recipe to accurately reach the precise temperature needed. Both standard probes and clip-on thermometers work well to free your hands for stirring.
- Powdered gelatin is used here, but leaf gelatin can also work; refer to gelatin conversion guides to adjust quantities properly.
- Patience is crucial: after cutting and coating, the candies require 1-2 days drying time at room temperature to develop their signature crunchy sugar coating.
Nutrition
- Serving Size: 1 candy (approx. 10 g)
- Calories: 40
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
