Introduction

These Festive Cranberry Jelly Candies are a delightful treat perfect for holiday gifting or snacking. Made from tart cranberry juice and coated in sugar, they offer a refreshing, chewy texture with a sparkling finish. This recipe allows you to create beautiful homemade candies that impress both in flavor and appearance.

The image shows several red jelly cubes covered in sugar crystals stacked and scattered on a white marbled surface. The cubes have a soft, translucent texture with sugar giving them a sparkly look. Around the jelly cubes are whole, glossy red cranberries that add a shiny contrast with their smooth surface. In the background, there is a white bowl filled with more jelly cubes and cranberries, and behind that is a red and white striped cloth softly blurred. The focus is on the stacked jelly cubes in the center with cranberries placed close by, creating a colorful and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Line an 8×8-inch square tin with parchment paper arranged in a criss-cross pattern, allowing a 1-inch overhang on all sides. Generously grease the parchment and the knife you’ll use later with nonstick spray. Set aside.
Step 2: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the top and whisk to combine.
Step 3: Add the boiling cranberry juice and granulated sugar to the pot, whisking until fully incorporated.
Step 4: Bring the mixture to a boil over high heat, about 5 minutes. Then reduce the heat to medium and simmer, stirring occasionally with a heat-resistant spoon. Continue until the mixture reaches 107°C (225°F) on a digital thermometer, which will take about 20 to 25 minutes or more.
Step 5: Remove the pot from heat. Use a skimmer or fine mesh strainer to gently remove any large bubbles from the surface.
Step 6: Pour the hot mixture into the prepared pan. Some bubbles, white streaks, or foam might remain—these will disappear once the candy is coated in sugar.
Step 7: Refrigerate the pan until the jelly is firm, for at least 4 hours or overnight.
Step 8: Prepare a large tray by lining it with parchment or a silicone baking mat. Coat a large chopping board generously with granulated sugar.
Step 9: Flip the chilled cranberry jelly slab onto the sugared chopping board. Carefully peel away the parchment paper.
Step 10: Using your hands, rub and spread granulated sugar over the entire slab to coat both sides evenly.
Step 11: Lightly mark the jelly with the back of your knife to create evenly spaced squares as cutting guides. For example, mark 7 rows by 7 columns for 49 candies or 8 by 8 for 64 candies.
Step 12: Using a sharp chef’s knife that has been generously greased with nonstick spray, cut through the jelly following your marked guidelines.
Step 13: Roll each individual square candy in granulated sugar to coat all sticky sides completely.
Step 14: Arrange the coated candies on the prepared tray, ensuring that they do not touch each other.
Step 15: Leave the candies uncovered at room temperature to dry for 1 to 2 days. This allows the sugar to crystallize and form a crunchy outer coating.
Step 16: Once dry, layer the cranberry jelly candies between sheets of parchment paper. Store them in an airtight container at room temperature for up to one month.

Tips & Variations

For a different flavor, substitute cranberry juice with pomegranate or cherry juice, keeping the same quantities.
Make sure the knife is well-greased before cutting to prevent the jelly from sticking and tearing.
If you prefer softer candies, reduce the cooking temperature slightly, but be aware this may affect the firmness and shelf life.
Coating candies in a mixture of granulated sugar and a little tart powder (like citric acid) adds an extra tangy kick.

Storage

Store your cranberry jelly candies in an airtight container at room temperature layered between sheets of parchment paper to prevent sticking. They will keep well for up to one month. If the candies become sticky over time, gently toss them in a little more granulated sugar before serving. Avoid refrigeration to maintain the perfect chewy texture.

How to Serve

The image shows three red, sugar-coated jelly cubes stacked on top of each other, each cube having a slightly translucent texture with granules of sugar sparkling on the surface. A fresh, shiny red cranberry lies in front of the stack on the white marbled textured surface, and more cranberries are seen blurred in a clear glass bowl in the background. The overall scene gives a fresh and sweet feel with bright red colors contrasting against the soft light background and white marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of cranberry juice?

This recipe relies on cranberry juice for both flavor and liquid content. Using fresh cranberries would require cooking and juicing them first, which may add extra steps and affect consistency. It’s best to use pre-made cranberry juice for reliable results.

Why is it important to reach 107°C (225°F) when cooking the mixture?

Reaching this temperature ensures the candy sets properly and achieves the right texture. Cooking to the correct temperature helps the gelatin and sugar combine into a firm but chewy jelly. Undercooking can result in a sticky or soft candy that doesn’t hold its shape well.