There is something truly magical about sharing sweet treats during the holidays, and this Festive Cranberry Jelly Candies Recipe captures all that warmth and joy in every bite. These vibrant, jewel-like candies bring together the tart brightness of cranberry juice and a shimmering sugar coating, offering a perfect balance of chewy texture and festive flavor. Whether you’re gifting them or delighting your own taste buds, this recipe turns simple ingredients into an irresistible seasonal favorite that will have everyone asking for more.
Ingredients You’ll Need
Getting started on this Festive Cranberry Jelly Candies Recipe is effortless thanks to a handful of straightforward ingredients. Each plays a crucial role in creating the jelly’s rich flavor, delicate chewiness, and that signature sugary sparkle that makes these candies truly special.
- Nonstick spray: Essential for greasing the pan and knife to prevent sticking and ensure smooth cutting.
- 240 milliliters cold cranberry juice (1 cup): Adds tartness and vibrant color, setting the candy’s festive tone.
- 35 grams powdered gelatin: The magic behind that chewy, jelly texture everyone loves.
- 650 grams granulated sugar (about 3 1/4 cups, plus more for coating): Provides sweetness and forms the glossy sugar coating that makes these candies irresistible.
- 180 milliliters boiling cranberry juice (3/4 cup): Intensifies the cranberry flavor and helps dissolve the sugar for a perfect consistency.
How to Make Festive Cranberry Jelly Candies Recipe
Step 1: Prepare Your Pan
Start by lining an 8×8-inch square tin with parchment paper arranged in a criss-cross pattern, allowing about a 1-inch overhang on all sides. Generously spray with nonstick spray to make sure your candies will release cleanly once set. This little prep step saves you time and frustration later!
Step 2: Bloom the Gelatin
Pour the cold cranberry juice into a large stock pot and sprinkle the gelatin evenly over the surface. Whisk gently to combine and let the gelatin soften, which creates the perfect foundation for the jelly texture.
Step 3: Add Sugar and Hot Juice
Next, add the boiling cranberry juice and granulated sugar to the pot, whisking constantly. This ensures the sugar dissolves fully and the mix is smooth before heating up.
Step 4: Cook to Temperature
Bring the mixture to a boil over high heat, then reduce to medium and simmer, stirring occasionally. Patience is your best friend here as it takes 20 to 25 minutes until the mixture reaches 107° C (225° F) on a digital thermometer. This step is crucial for achieving the ideal jelly consistency.
Step 5: Remove Bubbles
When the cooking is complete, remove from heat and gently skim off any large bubbles with a fine mesh strainer or skimmer. This will keep your candies looking clean and translucent.
Step 6: Pour into Pan
Carefully pour the hot cranberry mixture into your prepared pan. Don’t worry about any foam or streaks you see now—they will disappear once the sugar coating is applied.
Step 7: Chill Until Firm
Pop the pan into the refrigerator for at least 4 hours or overnight. Allowing this jelly to fully set is essential before cutting and coating.
Step 8: Prep Workstation for Cutting
While the jelly chills, line a large tray with parchment or a silicone mat, and cover a sturdy chopping board with a generous handful of granulated sugar. This will keep the sticky jelly from adhering to your tools.
Step 9: Unmold the Jelly
Flip the chilled cranberry jelly slab onto the sugared chopping board and gently peel away the parchment. This creates a sturdy base for cutting and coating.
Step 10: Sugar the Surface
Using your hands, sprinkle and rub granulated sugar over the entire slab, coating both sides thoroughly. This sugar layer prevents the jelly from sticking and adds the first layer of crunch.
Step 11: Score the Jelly
Use the back of a knife to lightly mark squares as cutting guides. You can go for 7×7 rows for about 49 candies or 8×8 rows for 64 treats—choose the size that suits your craving!
Step 12: Cut the Candies
With a sharp, well-oiled chef’s knife, cut the jelly slab along the scored lines. Oiling the knife ensures smooth, clean cuts without sticking.
Step 13: Roll in Sugar
Individually roll each square candy in granulated sugar, making sure all sticky surfaces are well coated. This gives the candies their signature sparkling finish and a slightly crunchy exterior.
Step 14: Arrange to Dry
Place the sugared candies on your prep tray, spacing them apart so they don’t stick together as they dry.
Step 15: Dry for Crunch
Let the candies dry uncovered at room temperature for 1 to 2 days. This step crystallizes the sugar coating into a delightful, satisfying crunch.
Step 16: Store and Enjoy
Once dry, layer the candies between sheets of parchment paper and store in an airtight container at room temperature for up to one month. This way, your delicious Festive Cranberry Jelly Candies Recipe treats are ready whenever you want a little holiday magic.
How to Serve Festive Cranberry Jelly Candies Recipe
Garnishes
Adding a light dusting of powdered sugar or crossing the granular sugar with a sprinkle of finely chopped mint leaves adds a festive flair. These touches elevate the candies’ appearance, making them look even more tempting on your holiday table.
Side Dishes
Pair these chewy cranberry jewels with a cup of spiced tea, a glass of bubbly champagne, or alongside a cheese and nut platter. The tart-sweet candies beautifully balance richer flavors and make for an elegant snack spread during celebrations.
Creative Ways to Present
Gift your Festive Cranberry Jelly Candies Recipe creations in clear cellophane bags tied with cheerful ribbons or arrange them in decorative tins layered with festive tissue paper. You can also skewer them on cocktail sticks for a playful party presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
The candies keep remarkably well at room temperature when stored in an airtight container layered between parchment sheets. This prevents sticking and preserves their chewy texture and sugary coating for up to a month, perfect for enjoying long after the holiday rush.
Freezing
While these jelly candies do best at room temperature, you can freeze them for longer storage if needed. Wrap individual pieces tightly in parchment paper and place in an airtight container or freezer bag. Thaw slowly at room temperature before serving to maintain their texture.
Reheating
Reheating isn’t necessary and may negatively affect the texture of your candies. Instead, if the candies feel a bit sticky, simply toss them in a little extra granulated sugar and let them sit at room temperature to firm up again.
FAQs
Can I use fresh cranberry juice for this recipe?
Absolutely! Freshly pressed cranberry juice works wonderfully and will give your jelly candies a delightful, natural tartness, though it may require straining to keep the texture smooth.
What can I substitute for powdered gelatin?
If you prefer a vegetarian option, agar-agar can be used, but it behaves differently and may alter the texture. It’s best to follow an agar-agar specific recipe or experiment carefully for similar results.
Why do I have bubbles in my jelly candies?
Bubbles often form during boiling. Removing large bubbles with a skimmer or fine mesh strainer after cooking helps achieve a clearer, neater finish, but small bubbles won’t affect taste and will be hidden by the sugar coating.
How long do these candies last once made?
Stored properly in an airtight container layered with parchment paper, these Festive Cranberry Jelly Candies can last up to one month at room temperature without losing their delicious texture or flavor.
Is it okay to use other fruit juices instead of cranberry?
Yes! While cranberry juice is traditional here for its festive color and tartness, you could try pomegranate or cherry juice for a fun twist. Just keep in mind the sugar and acidity levels may vary slightly.
Final Thoughts
You really can’t go wrong making this Festive Cranberry Jelly Candies Recipe for your holiday celebrations. It’s a joy from start to finish—the colors, the flavors, and that irresistible sugar crunch make it a memorable treat that’s sure to bring smiles and sweet memories. So go ahead, gather your ingredients, and make your kitchen smell like festive magic. Your friends and family will thank you for it!
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Festive Cranberry Jelly Candies Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including chilling and drying time)
- Yield: 50-60 squares
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Festive Cranberry Jelly Candies are a delightful homemade treat featuring a perfect balance of tart cranberry flavor and sweet sugar coating. These chewy, luscious candies are made by simmering cranberry juice with gelatin and sugar, then setting the mixture until firm and coating each piece with granulated sugar. Ideal for holiday gifting or festive celebrations, they offer a vibrant red color and a crunchy sugar exterior that makes them irresistibly festive and delicious.
Ingredients
For the Jelly Candies
- Nonstick spray, for greasing tin and knife
- 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 baking tin with parchment paper arranged in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease the parchment generously with nonstick spray to prevent sticking. Set aside.
- Combine Gelatin and Cold Juice: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the juice’s surface. Whisk to dissolve and combine thoroughly to avoid lumps.
- Add Sugar and Boiling Juice: Pour in the boiling cranberry juice and add the granulated sugar to the pot. Whisk continuously until the sugar begins to dissolve.
- Cook the Mixture: Bring the mixture to a rolling boil over high heat, which will take about 5 minutes. Once boiling, reduce the heat to medium and simmer, stirring occasionally with a heat-resistant spoon. Continue cooking until the mixture reaches 107°C (225°F) on a digital thermometer, which will take 20-25 minutes or longer, ensuring patience for precise results.
- Remove Bubbles: Take the pot off heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles that have formed to create a smooth jelly texture.
- Set the Jelly: Pour the hot mixture into the prepared pan. Don’t worry if you notice some bubbles or foamy spots; these will be masked after coating with sugar.
- Refrigerate: Place the pan in the refrigerator and chill until the jelly is firm, for at least 4 hours or preferably overnight for best results.
- Prepare for Cutting: Line a large tray with parchment paper or a silicone baking mat. Coat a large cutting board generously with 2-3 scoops of granulated sugar.
- Unmold the Jelly: Flip the set cranberry jelly slab onto the sugared cutting board. Carefully peel off the parchment paper from the jelly’s surface.
- Coat in Sugar: Use your hands to spread granulated sugar over the entire slab, making sure both sides are completely coated, which helps manage stickiness.
- Mark Cutting Lines: Using the back of a knife, lightly score the jelly slab into squares as a cutting guide. You can make 7 by 7 rows for 49 candies or 8 by 8 rows for 64 candies, depending on your preferred candy size.
- Cut the Candies: Using a sharp chef’s knife that has been lightly oiled to prevent sticking, carefully cut along the scored lines to create individual candy squares.
- Roll in Sugar: Roll each candy square in granulated sugar to fully coat all sticky surfaces, giving them an attractive and crunchy exterior.
- Arrange on Tray: Place the sugar-coated candies on the prepared tray, ensuring they do not touch each other to prevent sticking.
- Dry the Candies: Leave the candies uncovered at room temperature and allow them to dry for 1-2 days. This promotes sugar crystallization, forming a crunchy coating on each candy.
- Storage: Once dried, layer the cranberry jelly candies between sheets of parchment paper. Store in an airtight container at room temperature for up to one month, preserving freshness.
Notes
- For best results, use a digital candy thermometer to monitor the mixture’s temperature precisely.
- Make sure to oil the knife lightly before cutting to prevent the jelly from sticking and tearing.
- The sugar coating helps prevent the candies from sticking together and adds a pleasant crunch.
- You can substitute cranberry juice with other fruit juices like cherry or pomegranate for different flavors.
- Allow the candies to dry fully at room temperature for the best texture; refrigerating them may cause stickiness due to condensation.
- If you prefer smaller or larger candies, adjust the number of scored rows accordingly.
- These candies make excellent holiday gifts and can be decorated further with edible glitter or colored sugar for special occasions.
