If you’re looking for a fun, festive treat that’s a little different from your usual holiday sweets, you’ll absolutely love this Cranberry Jelly Candies Recipe. It’s a delightful balance of tart cranberry flavor and sweet, sugary chewiness that just melts in your mouth. Plus, there’s something so satisfying about making these gorgeous, jewel-colored candies yourself—trust me, once you try this recipe, you’ll be hooked!
Why You’ll Love This Recipe
- Beautiful Festive Color: The deep ruby shade of the candies brightens up any holiday treat table or gift box.
- Perfect Tart-Sweet Balance: Using real cranberry juice gives a natural tang that pairs beautifully with the sugar coating.
- Impressively Homemade: These candies look like they came from a fancy candy shop, but are homemade with love.
- Fun Textural Contrast: The gelatin jelly inside is soft and chewy, with a crisp, sugary crust on the outside.
Ingredients You’ll Need
I like how this Cranberry Jelly Candies Recipe uses just a few simple, easy-to-find ingredients that really pack a punch when combined. Be sure to choose 100% pure cranberry juice to get that perfect tartness without extra sweeteners messing with the flavor.
- Cranberry Juice: Use 100% pure cranberry juice, cold and boiling, for the best tart flavor and proper candy setting.
- Powdered Gelatin: This helps the candies set to the ideal jelly-like texture; powdered is more convenient than leaf gelatin.
- Granulated Sugar: You’ll need both for sweetness inside and for coating the candies after cutting to keep them from sticking.
- Nonstick Spray: To grease your pan and knife for easy candy removal and smooth cutting.
Variations
One of the things I love about this Cranberry Jelly Candies Recipe is how easy it is to tweak for your own preferences. Feel free to personalize it based on your taste buds or dietary needs—you can’t really go wrong!
- Use Different Fruit Juices: I’ve tried substituting pomegranate or mixed berry juice, and it changes the flavor profile but keeps the fun texture.
- Flavor Infusions: Adding a splash of orange zest or a dash of cinnamon into the syrup adds cozy warmth that’s perfect for winter holidays.
- Sugar Coating Options: Swap granulated sugar for superfine or even sprinkle some shredded coconut for a twist on texture.
- Diet-Friendly Modifications: For sugar-conscious friends, you could try a natural sugar alternative, but keep in mind it might affect set time.
How to Make Cranberry Jelly Candies Recipe
Step 1: Prepare Your Workstation
First things first, line your 8×8 inch square pan with parchment paper in a criss-cross pattern. This makes it so much easier to lift out the jelly slab later. Generously spray the parchment with nonstick spray — I learned the hard way that skipping this step means a sticky mess! Leave enough parchment overhang on all sides to act like handles.
Step 2: Bloom the Gelatin
Pour the cold cranberry juice into a large stockpot and sprinkle the powdered gelatin evenly on top. Whisk it gently so the gelatin hydrates properly; this step is key to getting a smooth, lump-free jelly. Take your time here—it only takes a few minutes but really sets you up for success.
Step 3: Add Sugar and Heat
Next, carefully add the boiling cranberry juice and granulated sugar to the pot. Whisk until everything dissolves nicely. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer gently, stirring occasionally. This is the patience test—it will take around 20-25 minutes to reach the right temperature of 107°C (225°F). Use a digital thermometer for accuracy because this temp is crucial for getting the perfect candy texture.
Step 4: Pour and Chill
Once at temperature, remove from heat and skim off any big bubbles with a fine strainer or skimmer—small bubbles or streaks are totally fine and don’t affect the final look. Pour the jelly mixture into your prepared pan and pop it into the fridge to firm up. At least 4 hours or overnight works best. I actually prefer overnight because it makes cutting so much easier.
Step 5: Cut and Sugar-Coat Your Candies
This is the fun part! Flip your chilled jelly slab onto a sugar-coated chopping board and peel off the parchment. Then spread sugar evenly all over the jelly’s surface to prevent stickiness. Lightly score the jelly with the back of an oiled knife to mark where you’ll cut—7×7 or 8×8 rows is typical. Carefully cut each square, then roll every piece thoroughly in sugar. Place them spaced out on a tray to dry at room temperature for 1-2 days. This drying step creates that irresistible crunchy crust on the outside.
Pro Tips for Making Cranberry Jelly Candies Recipe
- Use a Digital Thermometer: I can’t stress this enough—the right cooking temp is the difference between chewy, perfect candies and sticky goo.
- Patience During Simmering: Stir infrequently and avoid rushing; this slow cooking step develops the perfect consistency.
- Oiled Knife for Cutting: Lightly oil your knife each time before slicing to keep clean cuts and avoid tearing sticky edges.
- Let Candies Dry Properly: Resist the urge to eat them fresh—you’ll get the best crunchy texture after drying 1-2 days at room temp.
How to Serve Cranberry Jelly Candies Recipe
Garnishes
I usually sprinkle a handful of extra granulated sugar or fine sanding sugar over the top before arranging the candies on a pretty plate—this gives them a sparkling, festive look. Sometimes I garnish around them with fresh cranberries and sprigs of rosemary to brighten up the presentation and add natural aroma.
Side Dishes
These jelly candies are a sweet counterpoint to rich cheeses, so I love setting them next to a cheese board featuring creamy brie, sharp cheddar, or nutty gouda. They also pair beautifully with spiced nuts and dried fruits, making your snack spread shine.
Creative Ways to Present
For gift-giving, I like layering the candies between sheets of parchment paper in a decorative box or mason jar—plus a ribbon and a handwritten tag for a personal touch. They also make charming edible place cards during holiday dinners by attaching individual candies to card stock with festive twine.
Make Ahead and Storage
Storing Leftovers
I always store leftover cranberry jelly candies layered between parchment paper in an airtight container at room temperature. This keeps them fresh and the crunchy sugar coating intact for up to one month—perfect for nibbling well beyond the holidays.
Freezing
I haven’t had the best luck freezing these candies because the texture can suffer. The sugar coating may get sticky instead of crunchy after thawing, so I recommend making smaller batches that you’ll enjoy fresh.
Reheating
Since these candies are best served at room temperature, I just let leftovers sit out for a while if refrigerated. I avoid reheating since heat can melt the sugar crust and change the texture.
FAQs
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Can I use cranberry juice cocktail instead of pure cranberry juice?
It’s best to stick with 100% pure cranberry juice for this recipe. Juice cocktails contain added sugars and other flavors that can make the jelly candies excessively sweet and affect how they set.
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Do I need a digital thermometer to make these candies?
Yes, a digital thermometer is very important. Hitting exactly 107°C (225°F) ensures your candies have the perfect chewy texture. Without it, the texture might be off—either too soft or too hard.
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Can I make these candies in advance for a party?
Absolutely! These candies keep for up to a month when stored properly at room temperature. Just be sure to allow the full drying time so they develop that delightful crunchy sugar coating before serving.
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What’s the best way to cut the jelly into squares?
Use a sharp chef’s knife lightly oiled with nonstick spray and score lightly before making full cuts. Doing this helps you get neat edges without sticks or tears. Also, coating your cutting board in sugar keeps the jelly from sticking.
Final Thoughts
When I first made these cranberry jelly candies, I was blown away by how such simple ingredients could come together to create something so festive and special. I love sharing this recipe with family and friends because it’s hands-on, rewarding, and results in a candy that’s both nostalgic and fresh. Whether you’re gifting them or treating yourself, this Cranberry Jelly Candies Recipe is absolutely worth making in your kitchen. Give it a try—you’ll feel like a candy pro in no time!
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 a delightful sweet treat made with pure cranberry juice and gelatin, resulting in a chewy, tangy candy coated in granulated sugar for a crunchy finish. Perfect for holiday gifting or a seasonal snack, these candies combine the tartness of cranberries with a sweet sugar coating, offering a beautifully vibrant and refreshing jelly candy experience.
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 in a criss-cross pattern, allowing a 1-inch overhang on all sides. Generously grease the parchment and the tin with nonstick spray to prevent sticking. Set aside.
- Bloom Gelatin: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the surface and whisk gently to combine, allowing the gelatin to start dissolving into the juice.
- Add Hot Liquid and Sugar: Add the boiling cranberry juice and granulated sugar to the pot. Whisk the mixture together thoroughly until the sugar begins to dissolve.
- Cook the Mixture: Bring the pot to a boil over high heat, which should take about 5 minutes. Once boiling, reduce the heat to medium and simmer the mixture, stirring occasionally with a heat-resistant spoon. Cook until the temperature reaches 107° C (225° F) on a digital thermometer, which typically takes 20-25 minutes or more. Be patient during this step as it’s crucial for texture.
- Remove Bubbles: Take the pot off the heat. Use a skimmer or fine mesh strainer to gently remove any large bubbles from the surface for a smooth finish.
- Pour and Chill: Pour the hot cranberry jelly mixture into the prepared pan. Don’t worry if bubbles or foamy spots remain; these will disappear once the candy is coated. Refrigerate the pan until the jelly sets firmly, which takes at least 4 hours or preferably overnight.
- Prepare for Cutting: Once set, line a large tray with parchment or a silicone baking mat. Coat a large chopping board with 2-3 scoops of granulated sugar to prevent sticking.
- Unmold the Candy: Flip the cranberry jelly slab out of the pan onto the sugared chopping board. Carefully peel away the parchment paper from the slab.
- Coat with Sugar: Using your hands, spread granulated sugar all over the slab on both sides until completely coated to stop sticking and start forming the crunchy exterior.
- Mark the Pieces: Lightly score the slab with the back of a knife to create cutting guidelines. You can opt for 7×7 rows (49 candies) or 8×8 rows (64 candies) depending on your preferred size.
- Cut the Candy: Using a sharp, well-oiled chef’s knife, cut the jelly slab into squares following the scored lines precisely.
- Sugar Coat Each Candy: Roll each individual square in granulated sugar to ensure all sticky sides are fully coated with sugar for texture and appearance.
- Dry the Candies: Arrange the coated candies on the prepared tray, ensuring they do not touch each other. Leave them uncovered at room temperature for 1-2 days to dry, allowing the sugar to crystallize and form a crunchy outer coating.
- 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% pure cranberry juice instead of cranberry juice cocktail for best flavor and proper texture; juice blends with added sugar will overly sweeten the candies.
- A digital thermometer is essential to monitor the candy mixture’s temperature accurately; choose one with a probe or clip-on feature to keep hands free for stirring.
- This recipe uses powdered gelatin, but leaf gelatin can be used with appropriate conversions. Understanding the differences helps achieve the best results.
- Plan ahead as the candies require 1-2 days of drying time at room temperature to develop the ideal crunchy sugar coating.
Nutrition
- Serving Size: 1 candy square (approximate)
- Calories: 70
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
