Festive Cranberry Jelly Candies
Bright, tangy cranberry jellies with a sparkling sugar coat—perfect for gifting or a cheerful holiday nibble.
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Servings:
Ingredients
Main Ingredients
- 1 tsp neutral oil for pan
- 12 oz fresh or frozen cranberries
- 0.75 cup water
- 2.25 cup granulated sugar
- 1.75 oz powdered fruit pectin
- 2 tbsp light corn syrup
- 2 tbsp fresh lemon juice
- 1 tsp finely grated orange zest
- 0.13 tsp fine sea salt
- 0.5 cup granulated sugar for coating
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment and lightly oil the paper and sides.
- Simmer cranberries and water in a saucepan over medium heat until berries burst and soften, 8–10 minutes.
- Blend the mixture until smooth, then press through a fine strainer to remove skins and seeds.
- Measure about 2 cups of the strained cranberry puree; return it to the saucepan over medium heat.
- Stir in corn syrup, lemon juice, orange zest, and salt; bring to a gentle simmer.
- Whisk pectin with 1/2 cup of the sugar. Gradually sprinkle this into the hot puree, whisking constantly.
- Boil for 1 minute, then add the remaining sugar. Cook, stirring often, until thick and glossy, 8–12 minutes.
- Check for gel at 220°F or when a spoon trail holds for a few seconds. Remove from heat.
- Pour into the prepared pan and smooth the top. Cool at room temperature until firm, 3–4 hours.
- Lift out, cut into 1-inch squares, and toss in the coating sugar to finish.
Notes
Variation: Swap 1 tbsp lemon juice for orange liqueur for a warmer citrus note. For extra sparkle, mix a pinch of citric acid into the coating sugar.
Storage: Keep candies in an airtight container at cool room temperature for up to 2 weeks. Re-roll in sugar if they absorb the coating.
This recipe is an original creation inspired by classic Festive Cranberry Jelly Candies flavors. All ingredient ratios and instructions are independently developed.