Description
Delightful homemade cranberry jelly candies that combine tangy and sweet flavors, perfect for the holiday season.
Ingredients
Scale
- Nonstick spray
- 240 milliliters cold cranberry juice (1 cup)
- 35 grams powdered gelatin (about 3 1/2 tablespoons)
- 650 grams granulated sugar (about 3 1/4 cups, plus more for coating)
- 180 milliliters boiling cranberry juice (3/4 cup)
Instructions
- Prepare the Pan: Line an 8×8-inch square tin with parchment, greasing well.
- Fruit Base Preparation: In a large pot, add cold cranberry juice and sprinkle gelatin over the top. Let sit for 5 minutes.
- Combine Ingredients: Add boiling cranberry juice and granulated sugar; whisk until combined.
- Cook the Mixture: Boil the mixture over high heat, stirring occasionally, for about 5 minutes, then simmer until it reaches 107° C (225° F) for 20-25 minutes.
- Removing Air Bubbles: Remove from heat and gently remove any bubbles from the surface.
- Pouring the Mixture: Carefully pour the mixture into the prepared pan.
- Chill and Set: Refrigerate until firm, at least 4 hours or overnight.
- Preparing for Coating: Line a tray with parchment and sprinkle with sugar on a large chopping board.
- Sugar Coating: Flip the cranberry slab onto the sugar and coat well.
- Cutting the Candies: Use a knife to lightly mark squares and cut the slab into desired sizes.
- Final Coating: Roll each square in sugar to coat all sticky sides.
- Drying Time: Arrange on a tray and let dry uncovered for 1-2 days until the sugar crystallizes.
Notes
These candies can be beautifully packaged and given as gifts. Store in an airtight container for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Candy
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 30
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg