If you’re looking for a show-stopping treat that perfectly balances tartness, sweetness, and that lovely jelly chew, you’ve got to try this Cranberry Jelly Candies Recipe. I absolutely love how these candies turn out—vibrant, glossy, with a delicate sugar crunch on the outside that makes every bite a total delight. Whether you’re gifting over the holidays or just craving a special snack, these homemade cranberry jelly candies will quickly become a favorite in your candy rotation.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart cranberry juice is perfectly balanced by the sweet sugar coating, making each bite irresistible.
- Fun and Festive: These candies look stunning on a holiday platter or as homemade gifts, impressing friends and family alike.
- Make Ahead Friendly: Once made, you can store them for up to a month—so you can prep early and relax later.
- Satisfyingly Chewy with a Crunch: The sugar crust creates a delightful texture contrast that I just can’t get enough of.
Ingredients You’ll Need
This Cranberry Jelly Candies Recipe relies on a handful of simple, quality ingredients that come together beautifully. Using pure cranberry juice is key here—not a cocktail or blend—to make sure the flavor stays bright and true.
- Nonstick Spray: For greasing your pan and knife, so the jelly releases easily and cuts cleanly.
- Cold Cranberry Juice: Fresh and tart cranberry juice is the star—helps the jelly set with that signature tang.
- Powdered Gelatin: This is what gives the candies that perfect jelly texture; I’ve found powdered gelatin easy to work with and reliable.
- Granulated Sugar: Used both in the candy and as a coating, sugar sweetens and adds that irresistible crunch.
- Boiling Cranberry Juice: Added hot to dissolve the sugar and activate the gelatin.
Variations
I love making this recipe my own by playing with a few tweaks here and there. It’s so easy to adjust depending on your mood or dietary needs, and honestly, everyone who tries it always asks “Can you make these in another flavor?”
- Flavor Swap: Instead of cranberry, I’ve tried pomegranate or raspberry juice for a similar tart but different flavor profile, and it worked beautifully.
- Gelatin Alternatives: For a vegetarian twist, you can experiment with agar-agar—but keep in mind it sets differently and the texture will vary.
- Sugar Coating Types: Mixing some superfine sugar with a little cinnamon or orange zest in the coating adds a subtle festive flair that my family adores.
- Smaller Bites: When I’m making these for kids or parties, I cut the candies into 1-inch squares instead of larger sizes—makes portioning a breeze.
How to Make Cranberry Jelly Candies Recipe
Step 1: Prepare Your Pan with Care
First things first, line an 8×8-inch square tin with parchment paper criss-crossed, so you get easy lifting later on. Don’t be shy with that nonstick spray, too—grease the parchment well, and especially the knife you’ll be using for cutting. Trust me, this little detail makes a big difference when it comes time to slice the sticky jelly.
Step 2: Bloom the Gelatin and Whisk the Mixture
Add your cold cranberry juice to a large stockpot, then sprinkle the powdered gelatin over the surface. Whisk gently to combine and let it sit for a minute so the gelatin blooms—that means it gets soft and ready to melt smoothly. Then, add the boiling cranberry juice and sugar, whisking until everything’s well combined. This stage is crucial for dissolving sugar and activating the gelatin.
Step 3: Boil and Simmer to Perfection
Bring the mixture to a boil over high heat—keep an eye on it, it usually takes about 5 minutes. Then reduce to medium and let it simmer, stirring occasionally, as it thickens and reaches 107°C (225°F). This part requires patience—it may take 20-25 minutes or more—but that temperature is the sweet spot for the perfect candy texture. Using a digital thermometer here is a game changer; it takes the guesswork out of the process and helps you nail it every time.
Step 4: Remove Bubbles and Set the Jelly
Once your mixture hits the right temp, pull it from the heat and use a skimmer or fine mesh strainer to gently remove any large bubbles that form on top. Don’t worry if you still see some smaller bubbles or foam—those will disappear once the candies are coated in sugar. Pour the liquid carefully into your prepared pan and refrigerate for at least 4 hours, or overnight if you can wait that long. The jelly will firm up beautifully while you catch up on a good book!
Step 5: Cut, Coat, and Dry
After chilling, flip your jelly slab out onto a large, sugar-coated cutting board and peel off the parchment. Using your hands, sprinkle and press granulated sugar all over the jelly slab to make sure both sides get coated. Lightly mark your cutting lines with the back of an oiled knife—either 7×7 or 8×8 for the perfect squares. Then slice carefully with a sharp, well-oiled chef’s knife. Roll every piece in sugar to cover all sticky edges, space your candies on a tray (don’t let them touch), and let them dry uncovered at room temperature for 1-2 days. You’ll see the sugar crystallize into a crunchy coating that makes these candies oh-so-special.
Pro Tips for Making Cranberry Jelly Candies Recipe
- Use Pure Cranberry Juice: I discovered that using 100% cranberry juice keeps the flavor bright and vibrant—cocktail mixes make your candies way too sweet.
- Patience Is Key: Hitting the precise temperature for simmering takes time; rushing can lead to candies that don’t set right.
- Oil Your Knife Well: Oiling your knife before cutting prevents sticky jelly from gumming up the blade, giving cleaner cuts.
- Dry for Crunch: Letting the candies sit out for a day or two lets the sugar crystallize into that perfect crunchy shell; skipping this step is a common mistake I’ve seen.
How to Serve Cranberry Jelly Candies Recipe
Garnishes
When serving these cranberry jelly candies, I like to add a little extra flair with fresh rosemary sprigs or finely grated orange zest scattered on the serving plate. It adds a subtle aroma that pairs beautifully with the tartness and makes the presentation pop.
Side Dishes
These candies are great on their own, but I’ve also paired them with mild cheese boards or alongside spiced nuts to balance the sweetness and acidity. They make such a lovely palate cleanser or nibble in between savory bites.
Creative Ways to Present
For gifts or holiday parties, I like arranging these cranberry jelly candies in decorative tins layered with parchment paper, or packaging them individually in clear cellophane tied with satin ribbons. A little sprinkle of edible gold dust on the candies adds a festive shine that’s always a hit!
Make Ahead and Storage
Storing Leftovers
Once your candies have dried and developed their crunchy sugar coating, I store them layered between sheets of parchment inside an airtight container at room temperature. In my experience, they keep wonderfully for up to a month without losing their texture or flavor.
Freezing
I haven’t personally frozen these candies because they’re best fresh with that crunchy sugar coating, but if you do freeze them, wrap them tightly in parchment and foil to avoid condensation, then thaw completely at room temperature before serving to preserve the texture.
Reheating
Since these are jelly candies with a sugar shell, reheating isn’t really necessary or recommended. If they feel too sticky, just give them some time out at room temperature, and the sugar crust will firm 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 for this recipe. Juice cocktails contain extra sugar that can make the candies overly sweet and affect their ability to set properly. Pure cranberry juice ensures a bright, tart flavor and excellent texture.
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What’s the difference between powdered gelatin and leaf gelatin?
Powdered gelatin is more common and dissolves quickly when sprinkled over cold liquid. Leaf gelatin requires soaking in cold water before use. Both set well but quantities differ; if substituting, you’ll need to convert the amount carefully for the right texture.
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How long should I let the candies dry before storing?
Let the candies sit uncovered at room temperature for 1-2 days so the sugar coating fully crystallizes and becomes crunchy. Storing them before this step can result in sticky candies without the signature shell.
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Can I make these candies in different shapes?
Absolutely! While squares are classic and easy to cut, you can use silicone molds or cookie cutters for fun shapes. Just be sure to coat and dry the candies properly to maintain the crunchy exterior.
Final Thoughts
This Cranberry Jelly Candies Recipe is hands down one of my favorite ways to celebrate cranberry season. The vibrant color and the magical blend of tart and sweet remind me of cozy winter evenings spent with family. I’m so excited for you to try these—you’ll be amazed by how such simple ingredients transform into a candy that feels special and gourmet. Trust me, once you make these, your holiday candy box won’t be complete without them!
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: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Festive Cranberry Jelly Candies are a delightful homemade treat featuring a tart cranberry flavor set into sweet, chewy jelly squares coated with granulated sugar. Perfect for holiday gifting or festive snacking, these candies combine the natural vibrancy of cranberry juice with the satisfying texture of gelatin jelly, finished with a crunchy sugar coating that provides the perfect bite.
Ingredients
Supplies
- Nonstick spray, for greasing tin and knife
Liquids
- 240 milliliters cold cranberry juice (1 cup)
- 180 milliliters boiling cranberry juice (3/4 cup)
Gelatin
- 35 grams powdered gelatin (five 7-gram packets, or about 3 1/2 tablespoons)
Sugar
- 650 grams granulated sugar (about 3 1/4 cups, plus more for coating candies)
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, then generously grease with nonstick spray. Set aside to prevent sticking.
- Bloom the gelatin: Pour the cold cranberry juice into a large stock pot and sprinkle the powdered gelatin evenly on top. Whisk gently to combine, ensuring the gelatin absorbs the liquid without clumping.
- Add hot ingredients: Stir in the boiling cranberry juice and granulated sugar, whisking continuously to dissolve the sugar completely.
- Cook the mixture: Bring the mixture to a vigorous boil over high heat, which should take about 5 minutes. Then reduce heat to medium and let it simmer, stirring occasionally with a heat-resistant spoon, until it reaches 107° C / 225° F on a digital thermometer. This process typically takes 20-25 minutes or more, so patience is key.
- Remove bubbles: Take the pot off the heat and gently skim off any large bubbles from the surface using a skimmer or fine mesh strainer to ensure a smooth jelly texture.
- Set the jelly: Pour the hot cranberry mixture into the prepared pan. It’s normal to see some bubbles, white streaks, or foamy spots which will disappear once the sugar coating is applied. Place the pan in the refrigerator and chill until firm, for at least 4 hours or preferably overnight.
- Prepare cutting area: Line a large tray with parchment paper or a silicone baking mat. Sprinkle a large chopping board with 2-3 scoops of granulated sugar to prevent sticking.
- Coat the jelly slab: Remove the chilled cranberry slab from the pan by flipping it onto the sugared chopping board and peeling away the parchment. Use your hands to spread granulated sugar evenly over the slab, coating both sides thoroughly.
- Mark and cut squares: Lightly mark cutting guidelines on the slab with the back of a knife to create either 7 x 7 rows (49 squares) or 8 x 8 rows (64 squares). Using a sharp, well-oiled chef’s knife, carefully cut along the marked lines to separate the candies.
- Roll in sugar: Roll each individual candy square in granulated sugar until all sticky sides are coated, ensuring the candies do not clump together.
- Dry the candies: Arrange the coated candies on the prepared tray, spaced apart so they do not touch. Allow them to dry uncovered at room temperature for 1-2 days until the sugar crystallizes and a crunchy coating forms.
- Store: Layer the finished 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 excessive sweetness that can alter the candy’s balance.
- A digital thermometer is essential for accurate temperature measurement; a probe or clamp thermometer can free your hands for stirring.
- Gelatin leaves can be used instead of powdered gelatin, but be sure to convert the quantity appropriately.
- Plan for drying time: after cutting and coating, the candies need 1-2 days at room temperature to develop their characteristic crunchy sugar coating.
- To keep your knife clean and prevent sticking while cutting, oil the blade between cuts.
Nutrition
- Serving Size: 1 candy square (approximately 10 grams)
- Calories: 45
- Sugar: 11 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 0 mg
