If you’re on the hunt for a festive treat that’s both fun to make and absolutely delightful to eat, I’ve got you covered with this Cranberry Jelly Candies Recipe. These little gems burst with bright cranberry flavor, have the perfect chewy texture, and a crunchy sugar coating that makes them irresistible. Trust me, once you try making these at home, they’ll become your go-to candy for holidays and special occasions alike.
Why You’ll Love This Recipe
- Bright Cranberry Flavor: The use of pure cranberry juice means these candies have a natural tartness that balances the sweetness perfectly.
- Chewy but Not Sticky: Thanks to a careful simmering process and a generous sugar coating, the texture is spot on—soft inside with a pleasant crunch outside.
- Great Make-Ahead Treat: You can prep these days in advance so you’re not scrambling last minute during hectic holiday times.
- Perfect for Gifting: These candies look beautiful when packaged, making them thoughtful homemade presents that friends and family will rave about.
Ingredients You’ll Need
The key here is to keep things simple and high-quality. Using pure cranberry juice rather than cocktail ensures you get that classic cranberry tang without the candy turning overly sweet. And yes, a digital thermometer really helps nail the perfect texture.
- Cranberry Juice: Use 100% cranberry juice—not cocktail—to get the authentic tart flavor.
- Gelatin Powder: Five packets of powdered gelatin provide just the right firmness, but if you’re a leaf gelatin fan, you can easily convert measurements.
- Granulated Sugar: This is both in the candy and for coating—don’t skip the coating step or the candies will be too sticky to handle.
- Nonstick Spray: Essential to grease your pan and knife, so the jelly doesn’t cling and you get clean cuts every time.
Variations
I love making this Cranberry Jelly Candies Recipe as is, but sometimes I like to mix things up to suit the occasion or dietary needs. Don’t be afraid to play with flavors or coatings to make it your own!
- Flavor Variations: Adding a teaspoon of orange zest to the cranberry mixture gives a lovely citrus twist; my family goes crazy for this bright combo.
- Sweetener Swaps: If you want to reduce refined sugar, try replacing half the granulated sugar with honey or maple syrup, but keep in mind it changes the texture slightly.
- Coating Alternatives: For a festive look, you can roll your candies in powdered sugar mixed with a hint of cinnamon or even a tiny sprinkle of edible glitter for special events.
- Gelatin-Free Option: If you’re vegan, agar-agar can work but it requires a different method and can be less chewy; I’ve experimented, but gelatin definitely wins on texture.
How to Make Cranberry Jelly Candies Recipe
Step 1: Prep Your Pan and Ingredients
Start by lining an 8×8-inch square baking tin with parchment paper, using a criss-cross pattern so you have overhanging edges to lift the jelly slab out later. Generously spray the parchment with nonstick spray—that little touch makes a huge difference when removing the sticky candy later. Measure out your cold and boiling cranberry juice, sugar, and gelatin so everything’s ready to go once you start cooking.
Step 2: Bloom the Gelatin in Cold Juice
Pour the cold cranberry juice into a large stockpot and sprinkle the powdered gelatin evenly on top. Give it a good whisk to dissolve the gelatin as much as possible. This step ensures your candies set perfectly without any clumps—blooming gelatin is the secret to smooth jelly.
Step 3: Add Sugar and Boiling Juice, Then Cook
Next, whisk in the granulated sugar and add the boiling cranberry juice. Bring the whole mixture to a boil over high heat—this usually takes around 5 minutes. Once boiling, lower the heat to medium and let it simmer, stirring occasionally, until you hit 107°C (225°F) on your digital thermometer. This part takes patience—about 20-25 minutes—but cooking it to the right temperature is crucial for getting the perfect chewy texture that holds together well.
Step 4: Remove Bubbles and Pour into Pan
Once you reach the right temperature, take the pot off the heat. I like to use a fine mesh strainer or skimmer to gently scoop out any large bubbles to keep the jelly smooth. Don’t worry about small bubbles or foam; those will disappear once the candy is coated in sugar. Pour your mixture into the prepared pan and pop it in the fridge for at least 4 hours, or overnight if you can. It needs this time to firm up nicely.
Step 5: Cut, Sugar-Coat, and Dry
Turn the chilled jelly slab out onto a chopping board coated with granulated sugar. Peel away the parchment carefully, then spread sugar on both sides of the slab using your hands—the sugar is your best friend here, preventing the candies from sticking. Lightly score the surface with the back of a knife to map out squares, then use a sharp, oiled chef’s knife to cut the candies—about 7×7 rows works well for nice bite-sized pieces. Roll each piece in sugar again, and place them on a parchment- or silicone-lined tray without touching. Let them dry uncovered at room temperature for 1-2 days to develop that signature crunchy sugar coating.
Pro Tips for Making Cranberry Jelly Candies Recipe
- Use a Digital Thermometer: I can’t stress this enough—getting the mixture to exactly 225°F (107°C) ensures the candy sets with the perfect chewiness without being too soft or too hard.
- Oil Your Knife for Clean Cuts: Dipping your knife blade in a little neutral oil prevents sticky candy from gumming up, making cutting fast and smooth.
- Be Patient During Simmering: It’s tempting to rush, but simmering the sugar slowly lets the mixture thicken properly; otherwise, your candies won’t hold their shape well.
- Don’t Skip the Sugar Coating and Drying Time: This step transforms the candy from a sticky mess to irresistibly crunchy treats, so give it at least 1 full day to dry properly.
How to Serve Cranberry Jelly Candies Recipe
Garnishes
I like to keep it simple with these candies—just a dusting of extra granulated or powdered sugar on top adds a frosty look that feels festive. Sometimes I sprinkle a few fresh rosemary needles or tiny edible flowers around the serving plate for extra holiday cheer; the contrast of green and red just looks so pretty and inviting.
Side Dishes
Cranberry jelly candies are perfect small bites alongside a cheese platter—especially pairing with creamy brie or sharp cheddar. They also make a sweet contrast on dessert trays alongside nuts, chocolate, or even spiced cookies. My favorite combo? Set them out next to a warm mulled wine and let guests nibble happily.
Creative Ways to Present
For parties, I like to present these candies layered between sheets of parchment paper inside pretty glass jars or holiday tins—wrapped with ribbon, they make fantastic gifts too. You can also arrange them on tiered dessert stands or scatter them alongside pine sprigs and fairy lights for a magical holiday vibe everyone will love.
Make Ahead and Storage
Storing Leftovers
Once fully dried and coated, I store the cranberry jelly candies in an airtight container layered between parchment to keep them from sticking. They keep beautifully at room temperature for up to a month—perfect for making well ahead of any celebration without losing their texture or flavor.
Freezing
I haven’t had great luck freezing these candies; the sugar coating tends to absorb moisture and become sticky once thawed. Instead, I recommend making them fresh within a week or two if possible. If you do try freezing, make sure they’re completely dried and sealed well, and thaw slowly at room temperature.
Reheating
You generally don’t need to reheat cranberry jelly candies—they’re best served chilled or at room temperature. If they lose their crunch slightly, leaving them out uncovered for a few hours will help the sugar coating dry back up nicely.
FAQs
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Can I use cranberry juice cocktail instead of pure cranberry juice?
It’s best to use 100% cranberry juice. Juice cocktail contains extra sugar and other juices that make the candies too sweet and can affect the texture, causing them to become tacky or not set right.
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Do I have to use a digital thermometer?
While not strictly required, a digital thermometer takes the guesswork out of reaching the correct temperature for a perfect set. Without it, you risk under- or overcooking, which affects texture a lot.
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How do I store cranberry jelly candies?
Store the candies in an airtight container at room temperature, layered between parchment paper, for up to one month. This keeps them from sticking and preserves their texture.
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Can I make these candies ahead of time?
Yes! In fact, making them a few days in advance is ideal so they have time to dry and develop their signature crunchy coating. Just keep them properly stored.
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What does the sugar coating do?
The sugar coating prevents the candies from sticking to each other and adds a wonderful crunchy texture that contrasts beautifully with the chewy interior.
Final Thoughts
I absolutely love how this Cranberry Jelly Candies Recipe turns out every time—the balance of tart and sweet, the satisfying chew, and that beautiful sugar crunch keep me coming back. Making these at home feels special, and I always enjoy sharing them with friends who can’t believe how easy they are to make. Give it a go yourself; I promise these candies will brighten your holiday season and beyond!
Print
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 perfectly tangy and sweet, coated with sugar for a delightful crunchy exterior. Made with real cranberry juice and gelatin, these jelly candies are a charming homemade treat ideal for the holiday season or any special occasion.
Ingredients
Preparation
- Nonstick spray, for greasing tin and knife
Main Ingredients
- 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)
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. Generously grease with nonstick spray and set aside.
- Combine Gelatin and Cold Juice: Pour the cold cranberry juice into a large stock pot and sprinkle the powdered gelatin evenly over the surface. Whisk thoroughly to combine and allow the gelatin to begin blooming.
- Add Boiling Juice and Sugar: Add the boiling cranberry juice and granulated sugar to the mixture in the pot. Whisk again until fully combined for a smooth solution.
- Cook the Mixture: Bring the mixture to a rolling boil over high heat, which should take about 5 minutes. Then reduce the heat to medium and simmer, stirring occasionally with a heat-resistant spoon, until the temperature reaches 107° C (225° F) on a digital thermometer. This simmering can take 20-25 minutes or more, so patience is key.
- Remove Bubbles: Take the pot off the heat. Use a skimmer or fine mesh strainer to gently remove any large bubbles that have formed on the surface to ensure a smooth candy texture.
- Pour into Pan and Chill: Immediately pour the hot mixture into the prepared pan. Small bubbles or white streaks may remain but will disappear once coated. Refrigerate the candy until firm, at least 4 hours or preferably overnight.
- Prepare for Cutting: Line a large tray with parchment or a silicone baking mat. Spread 2-3 scoops of granulated sugar over a large chopping board to coat the candy after unmolding.
- Unmold and Coat: Flip the chilled cranberry slab out onto the sugared chopping board, peeling away the parchment. Using your hands, spread sugar over both sides of the jelly slab to coat completely.
- Score and Cut: Lightly mark squares on the slab with the back of a knife as a cutting guide—either 7 x 7 rows for 49 candies or 8 x 8 rows for 64 candies. Using a sharp, well-oiled chef’s knife, cut through the slab along these guidelines.
- Roll in Sugar: Roll each cut square in granulated sugar, ensuring sticky sides are fully coated to prevent candies from sticking together.
- Dry the Candies: Arrange the sugared candies on the prepared tray so they do not touch. Let them dry uncovered at room temperature for 1-2 days until sugar crystallizes and the candies develop a crunchy coating.
- Store Properly: Layer the finished cranberry jelly candies between sheets of parchment paper and store them in an airtight container at room temperature for up to one month.
Notes
- For the best outcome, use 100% pure cranberry juice instead of cranberry juice cocktail to avoid excessive sweetness from added sugars.
- A digital thermometer is essential to achieve the correct cooking temperature. You can use either a standard probe or one that clamps to the pot for convenience during stirring.
- Powdered gelatin is used here, but leaf gelatin can also be used with conversion; consult gelatin conversion guides for accurate substitution.
- Plan ahead since the candy requires 1-2 days of drying time at room temperature to develop the ideal crunchy sugar coating.
Nutrition
- Serving Size: 1 candy (approx. 10 grams)
- Calories: 40
- Sugar: 10 grams
- Sodium: 5 mg
- Fat: 0 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0 grams
- Protein: 0.2 grams
- Cholesterol: 0 mg
