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Cranberry Jelly Candies Recipe

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  • Author: Bertha
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add Sugar and Boiling Juice: Pour in the boiling cranberry juice and granulated sugar. Whisk well to dissolve the sugar and incorporate all ingredients.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Coat Individual Candies: Roll each cut square in granulated sugar to fully coat all the sticky surfaces, ensuring they won’t stick together.
  11. 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.
  12. 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

Find it online: https://grannyeats.com/cranberry-jelly-candies-recipe/