If you’re looking for a sweet treat that’s both festive and absolutely irresistible, I’ve got just the thing for you. This Cranberry Jelly Candies Recipe is my go-to for holiday gifting and cozy nights in, and trust me, once you make it, your whole family (and friends) will be hooked. The perfect balance of tangy cranberry flavor with a satisfyingly chewy texture and a crunchy sugar coating—what’s not to love?
Why You’ll Love This Recipe
- Deliciously Tangy: The pure cranberry juice gives these candies that perfect tang without being overly sweet.
- Fun to Make: I love that this recipe is hands-on and feels super rewarding when you cut and coat each candy.
- Beautiful & Festive: These jewel-toned candies add a gorgeous pop of color to any holiday candy dish or gift box.
- Make Ahead Friendly: Prep them early, and they keep well, so they’re perfect for stress-free holiday cooking.
Ingredients You’ll Need
The ingredients for this Cranberry Jelly Candies Recipe work together to create that perfect chewy texture with a bright cranberry flavor. Make sure to grab 100% cranberry juice—it really makes the difference!
- Cold cranberry juice: Use 100% juice with no added sugars to keep the perfect tartness.
- Powdered gelatin: This is what gives your candies that lovely chew; powdered is easier to find than leaf gelatin.
- Granulated sugar: You’ll use this both inside the candy and to coat them for that crunchy bite.
- Boiling cranberry juice: For dissolving the gelatin and sugar effectively—don’t skip heating it up!
- Nonstick spray: Totally helps prevent your candies from sticking to the pan and knife.
Variations
One of the best parts about this cranberry jelly candy recipe is how easy it is to tweak for your own tastes or dietary needs. I’ve experimented with a few swaps and additions that turned out beautifully, so feel free to make it yours!
- Using leaf gelatin: I’ve switched to leaf gelatin sometimes for a smoother texture; just be sure to adjust the amount using a reliable conversion.
- Flavor twists: Adding a splash of orange or lemon zest to the mixture adds a lovely citrus punch that pairs wonderfully with cranberry’s tartness.
- Natural sweeteners: For a lower-sugar version, you can try substituting some sugar with honey or maple syrup, but it will affect the texture a bit, so experiment with small batches first.
- Coating options: Instead of just granulated sugar, you can roll the candies in superfine sugar mixed with a pinch of cinnamon or cardamom for a festive twist.
How to Make Cranberry Jelly Candies Recipe
Step 1: Prep and Gelatin Bloom
Start by lining an 8×8-inch square pan with parchment paper, criss-crossed for that handy overhang—it makes removing the candy slab a breeze later. Spray generously with nonstick spray. Then, pour your cold cranberry juice into a large pot and sprinkle the powdered gelatin over the surface. Whisk gently to help it “bloom,” which just means the gelatin will absorb liquid and swell, prepping it for melting.
Step 2: Mix, Boil, and Simmer
Next, add the boiling cranberry juice and the sugar to the pot, whisking thoroughly to combine. Bring this mixture to a rolling boil over high heat—this takes about 5 minutes. Then, reduce your heat to medium and let it simmer. Stir occasionally with a heat-resistant spoon and keep going until your mixture hits 107°C (225°F) on a digital thermometer. This part requires patience—it can take 20 to 25 minutes or more, but watching for that temperature is the key to getting your candies to set just right.
Step 3: Pour, Chill, and Set
Once you reach the target temperature, remove the pot from heat. Using a skimmer or fine strainer, gently scoop out any large bubbles—these can make your candy look uneven. Pour the hot mixture into your prepared pan. Don’t fret if you still see some bubbles or foamy spots; they won’t ruin your candy, especially after you coat them in sugar. Pop the pan into your fridge and let the slab firm up for at least 4 hours, but ideally overnight.
Step 4: Cut, Coat, and Cure
When the slab is fully set, prepare a large chopping board by coating it with several scoops of granulated sugar. Flip the cranberry jelly slab out onto the sugared board and carefully peel away the parchment. Using your hands, do a thorough job of spreading sugar all over the slab’s surface, both sides—this is what stops the candies from sticking later. Lightly mark your cutting lines with the back of a knife to guide your cuts—7×7 rows make a nice-sized candy, but if you prefer smaller bites, 8×8 rows work too. Use a sharp, well-oiled chef’s knife to cut the slab. Don’t forget to roll each individual square in sugar again to coat all sticky edges thoroughly. Arrange them on a parchment- or silicone-lined tray, making sure none touch one another, then leave them to dry uncovered at room temperature for 1 to 2 days. This drying time is crucial because it lets the sugar crystallize and forms that addicting crunchy outer shell.
Pro Tips for Making Cranberry Jelly Candies Recipe
- Use a reliable digital thermometer: This is the golden ticket—I learned the hard way that eyeballing the temperature just doesn’t work for jelly candies.
- Don’t rush the drying time: The crunchy shell is what makes these candies so special, so give them the full 1 to 2 days to develop it properly.
- Oil your knife well: It helps the sticky jelly cut cleanly and prevents tearing, which means prettier candies every time.
- Avoid using cranberry juice cocktail: The extra sugars throw off the balance and texture, making the candies too sweet and soft.
How to Serve Cranberry Jelly Candies Recipe
Garnishes
I love sprinkling a bit of extra superfine sugar mixed with a hint of cinnamon on these candies right before serving—it adds a little extra sparkle and warmth to each bite. Another favorite of mine is a light dusting of powdered sugar for a snow-kissed look that’s perfect for holiday parties.
Side Dishes
These cranberry jelly candies pair so well with fluffy scones and hot tea, making them a delightful midday treat. They also shine alongside a cheese board—especially with mild cheeses like brie or goat cheese, where the tart chewiness of the candies balances out the creamy textures beautifully.
Creative Ways to Present
One year I arranged them in little festive gift boxes layered with parchment and tied with a pretty ribbon—everyone went nuts for these thoughtful, homemade candies. I’ve also seen them beautifully displayed in glass jars with holiday stickers, making a lovely, personalized hostess gift. Little trays with colorful picks work great for serving at parties, too!
Make Ahead and Storage
Storing Leftovers
Once your candies have fully dried, store them layered between sheets of parchment inside an airtight container at room temperature. I’ve kept mine fresh this way for up to a month with no loss in texture or flavor, so they’re great to make ahead of time.
Freezing
I haven’t personally frozen these candies because the texture changes a bit when thawed, but if you’re okay with a softer chew, you can freeze them in airtight containers for a couple of weeks. Just be sure they’re well-coated in sugar before freezing to help preserve them.
Reheating
Since these are jelly candies, you typically don’t need to reheat them—but if they lose a bit of their crunch, letting them sit uncovered at room temperature for a few hours can help crisp up the sugar coating again. Avoid microwaving, as it’ll make them melt.
FAQs
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Can I use cranberry juice cocktail instead of 100% cranberry juice?
I don’t recommend it because cranberry juice cocktail contains added sugars that can throw off the balance in the recipe, making the candies too sweet and preventing them from setting properly. For best results, use pure cranberry juice.
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What type of gelatin works best for this recipe?
I typically use powdered gelatin for convenience and consistent results, but leaf gelatin works too if you adjust the quantity accordingly. Powdered gelatin is easier to bloom and dissolve evenly in the liquid.
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How long should I let the candies dry before eating?
Plan for at least 1 to 2 days of drying at room temperature so the sugar coating can crystallize and form a crunchy shell. It’s totally worth the wait!
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Can I make these candies without a thermometer?
A digital thermometer is really important for this recipe since hitting the right temperature ensures your candies set properly. Trying to judge by eye can lead to soft or sticky candies. It’s a worthwhile investment for making jelly candies, trust me.
Final Thoughts
I absolutely love how this Cranberry Jelly Candies Recipe comes together—it feels like a festive kitchen project that yields beautiful, tasty little jewels you can proudly share or savor yourself. I still remember the first time I made these candies and how impressed everyone was with the chewy texture and vibrant flavor; it instantly became a holiday staple. If you want a candy recipe that’s fun, flavorful, and full of heart, this is it. I can’t wait for you to try it and hear what you think!
Print
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 homemade treat for the holiday season. Made with pure cranberry juice and a touch of gelatin, these sweet and tangy candies are rolled in sugar to develop a satisfyingly crunchy coating. Their beautiful ruby color and refreshing flavor make them an irresistible festive snack or gift.
Ingredients
Candy Base
- 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 in a criss-cross pattern, ensuring a 1-inch overhang on all sides. Generously grease the parchment with nonstick spray and set aside to prevent sticking.
- Combine Gelatin and Cold Juice: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the surface and whisk thoroughly to combine, ensuring the gelatin begins to dissolve.
- Add Hot Juice and Sugar: Stir in the boiling cranberry juice and granulated sugar into the gelatin mixture. Whisk continuously to blend all ingredients well.
- Cook Mixture: Bring the mixture to a boil over high heat for about 5 minutes. Then reduce the heat to medium and allow it to simmer, stirring occasionally with a heat-resistant spoon, until it reaches 107° C / 225° F on a digital thermometer. This step typically takes 20-25 minutes or more—patience is key.
- Remove Bubbles: Take the pot off the heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles from the surface for a smooth candy texture.
- Pour and Refrigerate: Carefully pour the hot mixture into the prepared pan. Don’t worry if some bubbles or foamy spots remain; these will not affect the final product. Refrigerate the pan until the jelly is firm, at least 4 hours or preferably overnight.
- Prepare for Cutting: Line a large tray with parchment or a silicone baking mat. Coat a large chopping board with 2-3 scoops of granulated sugar. Flip the set cranberry jelly out onto the sugared board and peel away the parchment.
- Coat with Sugar: Using your hands, spread granulated sugar over the entire slab, coating both sides thoroughly to prevent stickiness.
- Mark and Cut: Lightly score the jelly with the back of a knife to create a grid for cutting. Aim for 7 x 7 rows (49 candies) or 8 x 8 rows (64 candies). With a sharp, well-oiled chef’s knife, cut along the scored lines into squares.
- Roll in Sugar: Roll each individual square thoroughly in granulated sugar to coat all sticky surfaces.
- Dry Candies: Arrange the sugar-coated candies on the prepared tray, ensuring they don’t touch. Leave them uncovered at room temperature for 1-2 days, allowing the sugar coating to crystallize and form a crunchy outer shell.
- Store Properly: Once dried, layer the candies between sheets of parchment paper and store them in an airtight container at room temperature. They will keep fresh for up to 1 month.
Notes
- For best flavor and texture, use 100% pure cranberry juice rather than cranberry juice cocktail, as added sugars in cocktails can make the candies overly sweet.
- A reliable digital thermometer is essential for this recipe; use either a standard probe or a clamp-on thermometer to monitor temperature while keeping your hands free to stir.
- This recipe uses powdered gelatin; if you prefer leaf gelatin, note that conversions and usage differ. Reference guides are available to convert between powdered and leaf gelatin accurately.
- Allow proper drying time of 1-2 days after cutting and coating the candies so they develop their signature crunchy sugar coating.
Nutrition
- Serving Size: 1 candy square (approx. 10 grams)
- Calories: 40 kcal
- Sugar: 10 grams
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
