If you’ve ever dreamed of biting into a soft, tangy, and sweet little burst of holiday cheer, then you’re going to absolutely love this Cranberry Jelly Candies Recipe. These festive treats aren’t just delicious—they have the kind of nostalgic charm that makes people smile and ask for seconds. I’m excited to share this recipe with you because it’s perfect for gifting, snacking, or jazzing up your dessert table during the season. Stick with me, and I’ll walk you through every step so your candies come out flawless every single time.
Why You’ll Love This Recipe
- Vibrant Flavor: Using pure cranberry juice gives these candies a perfect balance of tart and sweet.
- Simple Ingredients: You’ll only need a few pantry staples to create these festive gems.
- Make-Ahead Friendly: Prep in advance and store them for holiday parties or gifts that wow.
- Fun and Fussy-Free: My step-by-step tips make the jelly candy process totally approachable—even if you’ve never tried candy-making before.
Ingredients You’ll Need
For this Cranberry Jelly Candies Recipe, the magic lies in simple, quality ingredients that work together to create chewy, flavorful candies. Let me tell you — the cranberry juice is the star here, so go for 100% cranberry juice (not the cocktail variety) to keep that bright tartness intact.
- Cold cranberry juice: Helps the gelatin bloom perfectly for that ideal jelly texture.
- Powdered gelatin: Gives the candy its chewy, firm bite—just be sure to measure carefully!
- Granulated sugar: Adds sweetness and creates the crunchy sugar coating that makes these candies so irresistible.
- Boiling cranberry juice: Melts the sugar and gelatin while bringing out vibrant cranberry flavor.
- Nonstick spray: Essential for greasing your pan and knife to ensure smooth candy release and clean cuts.
Variations
I love making this Cranberry Jelly Candies Recipe my own with little twists depending on the occasion and what I have on hand. Feel free to experiment with flavors or coatings—you’ll find it’s pretty forgiving and endlessly fun to customize.
- Mixed Berry Twist: Once, I added a splash of blueberry juice along with the cranberry, and it layered the flavor beautifully.
- Sugar Coating Variations: Instead of plain granulated sugar, try rolling the candies in sanding sugar or a mixture of sugar and finely grated citrus zest for an extra zing.
- Diet-Friendly Adjustments: For a lower sugar option, swapping some sugar with a natural sweetener is possible, but keep in mind it will affect the texture and preservation.
- Festive Shapes: Use silicone molds instead of cutting into squares for special occasions—I’ve done stars and hearts before, and they were a hit!
How to Make Cranberry Jelly Candies Recipe
Step 1: Prep Your Pan and Gelatin
Start by lining an 8×8-inch square baking tin with parchment paper in a criss-cross fashion. The overlapping edges create handy handles for lifting out the candy slab later. Generously spray the parchment with nonstick spray—trust me, this step saves you lots of frustration when it’s time to unmold. Next, pour the cold cranberry juice into a large pot and sprinkle the gelatin evenly over the surface. Whisk gently to combine and let it bloom while you move on.
Step 2: Sweeten and Heat the Mixture
Carefully pour in the boiling cranberry juice and add all your granulated sugar. Whisk everything together until well combined. Then bring the pot to a boil over high heat, stirring occasionally. This part requires patience! After boiling for about 5 minutes, reduce heat to medium and simmer the mixture, stirring now and then, until a candy thermometer reads 225°F (107°C). This can take 20–25 minutes or more, so keep an eye on it; this temperature is what gives your candies the perfect jelly texture.
Step 3: Remove Bubbles and Pour
Once your mixture hits the right temperature, remove it from heat. Use a fine mesh strainer or skimmer to gently scoop out any big bubbles on the surface—that’ll help keep your candies looking smooth. Don’t stress over tiny bubbles or streaks; they disappear after you coat the candies in sugar. Pour the mixture carefully into your prepared pan, then refrigerate for at least 4 hours or overnight until firm.
Step 4: Cut and Coat Your Candies
Here comes the fun part! Line a large tray with parchment or a silicone baking mat and dust your chopping board generously with sugar to prevent sticking. Carefully flip the firm cranberry jelly slab onto the sugared board and peel off the parchment. Hold a handful of sugar and gently rub it over every side of the slab—it can be a bit sticky, so this step really helps. Use the back of a knife to lightly score the slab in your desired grid size (I usually go for 7×7 or 8×8 squares). Then, using a sharp, oiled chef’s knife, cut along the scored lines to make your candies.
After cutting, roll each square individually in sugar to coat all sticky sides. Place your coated candies on the prepared tray, making sure they don’t touch, then leave them at room temperature, uncovered, for 1–2 days. This drying time is key — it lets the sugar crystallize and creates that wonderful, crunchy shell we all love.
Pro Tips for Making Cranberry Jelly Candies Recipe
- Bloom Your Gelatin Properly: I learned the hard way that sprinkling gelatin over cold juice and letting it bloom fully before heating ensures your candies set perfectly without graininess.
- Patience is Your Friend: Don’t rush simmering the mixture; wait until it reaches 225°F for the right texture—candies will be too soft or too hard otherwise.
- Nonstick Spray is a Game Changer: Spraying both your pan and knife makes cutting and unmolding so much smoother—no frustrating sticking or ragged edges.
- Drying Period Matters: Letting the candies sit uncovered for 1–2 days at room temp develops their classic crunchy sugar shell—don’t skip this!
How to Serve Cranberry Jelly Candies Recipe
Garnishes
When I serve these cranberry jelly candies, I often scatter a few fresh rosemary sprigs or edible gold leaf on the platter for that extra festive shine. Sometimes I dust a little powdered sugar over the candies just before serving to mimic a snowy sparkle—that always gets compliments!
Side Dishes
These candies are lovely alongside warm spiced teas or mulled wine. I also like pairing them with a cheese board featuring sharp cheeses and crackers—the chewy sweets add a refreshing counterpoint that my family really enjoys.
Creative Ways to Present
For parties, I’ve placed these cranberry jelly candies in decorative glass jars tied with twine and little handmade tags—such a great gift or take-home treat. Another time, I arranged them in mini cupcake liners on dessert trays, making them easy bites that look so pretty!
Make Ahead and Storage
Storing Leftovers
After drying, I store these candies layered between parchment paper sheets in an airtight container at room temperature. They keep beautifully for up to a month—great for those who like prepping ahead for the holidays.
Freezing
I haven’t had great luck freezing cranberry jelly candies since the moisture can affect the sugar coating’s crunch. I recommend sticking to room temp storage for the best texture.
Reheating
Since these jelly candies are meant to be enjoyed as-is, reheating isn’t necessary. If your candies lose some crunch, a quick 10-minute stint in a low oven (around 200°F) can revive the texture gently—just watch them closely!
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. Cocktail juice contains added sugar and other juices that make your candies sweeter and can affect the texture, leading to a softer, less firm candy.
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Do I need a candy thermometer for this recipe?
Yes! A digital candy thermometer helps you hit the exact temperature (225°F/107°C) needed for perfect candies. I prefer one that clips to the pot so I can stir freely without juggling the thermometer.
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How long do cranberry jelly candies last?
If stored properly in an airtight container at room temperature, these candies keep their flavor and texture for up to one month.
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What can I substitute for powdered gelatin?
You can use leaf gelatin; just be sure to adjust the amount according to a conversion chart (usually 1 tablespoon powdered equals 3 leaves). Bloom the gelatin leaves before use, similar to powder.
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Can I use silicone molds instead of cutting the candy?
Absolutely! Pour the mixture into greased silicone molds for fun shapes. Just note the candies might not develop the same sugary crust without the drying step on a flat surface.
Final Thoughts
There’s something so satisfying about making cranberry jelly candies from scratch—watching the glossy mixture turn into chewy, jewel-like bites is pure kitchen joy. I absolutely love how this recipe fills my home with that bright, festive aroma while delivering a treat that’s both elegant and approachable. Whether you’re a seasoned candy maker or just popping in the kitchen for a fun project, this Cranberry Jelly Candies Recipe will become one of your go-tos for seasonal sweetness. Trust me, you’ll want to make a double batch!
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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
Delight in these Festive Cranberry Jelly Candies, a perfect sweet treat made with 100% cranberry juice and a luscious sugar coating. These candies are gelatin-based, combining tart cranberry flavor with a satisfyingly crunchy sugar crust that develops after a few days of drying. Ideal for holiday gifting or festive snacking, this recipe requires some patience but yields vibrant, jewel-like candies that burst with cranberry goodness.
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 pan: Line an 8×8-inch square tin with parchment paper in a criss-cross pattern, making sure to allow for a 1-inch overhang on all sides. Grease the lined pan generously with nonstick spray and set aside.
- Combine gelatin and cold juice: Pour the cold cranberry juice into a large stock pot. Evenly sprinkle the powdered gelatin over the juice and whisk thoroughly until combined.
- Add boiling juice and sugar: Pour in the boiling cranberry juice along with the granulated sugar. Whisk the mixture together to dissolve the sugar completely.
- Cook the mixture: Bring the mixture to a boil over high heat, which should take about 5 minutes. Then 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 can take 20 to 25 minutes or longer.
- Remove bubbles: Take the pot off the heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles that have formed on the surface to ensure a smooth candy texture.
- Pour into pan: Carefully pour the gelatin mixture into the prepared pan. Don’t worry if bubbles or foamy spots remain, as these will not be visible once the candies are coated in sugar.
- Refrigerate to set: Refrigerate the pan until the jelly is firm, at least 4 hours or preferably overnight for best results.
- Prepare sugar coating: Line a large tray with parchment paper or a silicone baking mat. Coat a large chopping board with 2-3 scoops of granulated sugar evenly.
- Coat jelly slab: Using the parchment overhang, flip the set cranberry jelly slab onto the sugared chopping board. Peel away the parchment from the slab. Then spread granulated sugar by hand over the entire surface and both sides until fully coated.
- Mark cutting guide: With the back of a knife, lightly score the surface to create cutting guides, either 7 x 7 rows (49 candies) or 8 x 8 rows (64 candies), depending on your preferred candy size.
- Cut candies: Using a sharp, well-oiled chef’s knife, cut the jelly slab following the scored lines into individual squares.
- Roll candies in sugar: Roll each candy square thoroughly in granulated sugar to coat all sticky surfaces completely.
- Arrange and dry: Place the sugar-coated candies on the prepared tray making sure they do not touch. Leave them uncovered to dry at room temperature for 1-2 days, allowing the sugar coating to crystallize and develop a crunchy texture.
- Store candies: Layer the dried cranberry jelly candies between sheets of parchment paper and store in an airtight container at room temperature. They will keep for up to one month.
Notes
- Use 100% cranberry juice rather than cranberry juice cocktail to avoid overly sweet candies due to added sugars in cocktails.
- A digital thermometer is essential to reach the precise temperature for the candy mixture; a probe or clamp thermometer both work well.
- Powdered gelatin is used here, but leaf gelatin is an alternative; convert accordingly if preferred.
- Plan ahead as candies require 1-2 days at room temperature to develop the characteristic crunchy sugar coating.
Nutrition
- Serving Size: 1 candy (approx. 6 grams)
- Calories: 30
- Sugar: 7 grams
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7.5 grams
- Fiber: 0 grams
- Protein: 0.3 grams
- Cholesterol: 0 mg
