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
Scale
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
