Description
These homemade Cranberry Jelly Candies are tart, chewy, and irresistibly sweet! With their vibrant color and sugar-coated finish, they make the perfect festive treat or homemade gift.
Ingredients
Scale
- Nonstick spray (for greasing tin and knife)
- 1 cup (240 ml) cold cranberry juice
- 35 g (about 5 packets) powdered gelatin
- 3¼ cups (650 g) granulated sugar (plus more for coating)
- ¾ cup (180 ml) boiling cranberry juice
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhangs. Grease generously with nonstick spray.
- In a pot, whisk cold cranberry juice with gelatin until smooth. Let bloom for 5 minutes.
- Add boiling cranberry juice and sugar. Stir to dissolve completely.
- Bring to a boil, then reduce to medium heat. Cook until mixture reaches 225°F (107°C), about 25 minutes, stirring occasionally.
- Remove from heat, skim bubbles, and pour into prepared pan. Refrigerate for at least 4 hours or overnight until firm.
- Unmold, coat cutting surface with sugar, and cut into squares. Roll each piece in sugar for coating.
- Dry candies at room temperature for 1–2 days to achieve a crunchy exterior. Store in airtight containers.
Notes
For vegan candies, replace gelatin with agar-agar. For a unique twist, substitute cranberry juice with pomegranate or apple cider. Add a pinch of cinnamon for a festive flavor variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 4 pieces (50g)
- Calories: 150
- Sugar: 35g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cranberry jelly candies, homemade gummies, cranberry sweets, tart candy, holiday treats