Description

These homemade cranberry jelly candies are a festive, jewel-toned delight — perfectly balancing sweet and tart flavors. With 40% less sugar than store-bought versions, this easy guide helps you craft stunning candies that impress for any occasion.

Ingredients

Scale

Nonstick spray (for greasing tin and knife)
240ml (1 cup) cold cranberry juice
35g (3½ tbsp) powdered gelatin (five 7g packets)
650g (3¼ cups) granulated sugar, plus extra for coating
180ml (¾ cup) boiling cranberry juice

Instructions

Line an 8×8-inch square tin with parchment paper, leaving a 1-inch overhang. Grease with nonstick spray and set aside.
Pour cold cranberry juice into a large pot. Sprinkle gelatin evenly over the surface, whisk gently, and let bloom for 2–3 minutes.
Add boiling cranberry juice and sugar to the pot. Whisk until the sugar dissolves and mixture is smooth.
Bring to a boil over high heat, then simmer over medium heat until the temperature reaches 107°C/225°F (20–25 minutes).
Remove from heat and skim off bubbles. Pour the mixture into the prepared pan.
Refrigerate for at least 4 hours or overnight until firm.
Line a tray with parchment and coat a cutting board with sugar.
Unmold the set cranberry slab, peel off parchment, and coat both sides with sugar.
Mark and cut into squares (7×7 or 8×8). Roll each piece in sugar to coat all sides.
Arrange on a tray without touching and let dry at room temperature for 24–48 hours until crystallized.

Notes

For a vegan version, replace gelatin with 3 tbsp agar-agar. Ensure candies reach 107°C/225°F for perfect texture and firmness. Let them dry fully to achieve a sparkling finish.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 candy
Calories: 45
Sugar: 11g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg

Keywords: cranberry jelly candies, homemade candy, holiday sweets, festive treats