Deliciously addictive, these simple fruit candies have an intense cranberry-raspberry flavor and a consistency vaguely reminiscent of soft gumdrops. The individual candies are normally rolled in granulated sugar, but for a different, frosted look and smooth consistency, you can roll them in sifted powdered sugar instead.
Make Ahead Tip: Store the jellies in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before serving. Equipment: Candy thermometer
- 2 cups thawed cranberry juice cocktail concentrate, divided
- 4 tablespoons plus 1 teaspoon unflavored gelatin (about 6 packets)
- 2 2/3 cups raspberries, fresh or frozen, thawed
- 2 cups cranberries, fresh or frozen, thawed
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons lemon juice
- 3 cups granulated sugar, plus about 2/3 cup for dusting
Lightly coat an 8-inch-square baking pan with cooking spray. Line the pan with plastic wrap, allowing it to overhang by 2 inches on two sides. Lightly and evenly coat the plastic wrap all over with cooking spray (the candy will stick to any unsprayed areas).
Place 1/2 cup cranberry juice concentrate in a small bowl. Sprinkle the gelatin over it and let stand, stirring once or twice.
Meanwhile, in a heavy, nonreactive (see Note) Dutch oven, stir together the remaining 1 1/2 cups cranberry juice concentrate, raspberries, cranberries, lemon zest, lemon juice and 3 cups sugar. Bring to a boil, stirring, over medium-high heat. Clip a candy thermometer to the pan, adjusting it so the tip is submerged but not touching the bottom. Boil briskly, stirring frequently, until the mixture cooks down slightly, 6-7 minutes. Lower the heat so the mixture boils gently and cook, stirring frequently, until it reaches 244 degrees F, about 25 minutes.
Remove from the heat. Add the gelatin mixture (it will be very firm by now), stirring until it completely dissolves. Immediately pour the jelly mixture into a fine sieve set over a nonreactive bowl. Force through as much juice and pulp as possible using a heatproof spatula or wooden spoon; work briskly, as the mixture will thicken as it cools. Transfer the jelly to the prepared pan. Let stand, uncovered, on a cooling rack until completely set, 3-4 hours. Refrigerate for 4 hours, or overnight, to reduce the stickiness before cutting.
Generously dust a large cutting board with granulated sugar. Holding the edges of the plastic, lift the jelly out of the pan. Lay the slab top-side down on the board. Peel off the plastic. Sprinkle the slab all over with some of the remaining 2/3 cup sugar. Using a lightly oiled large sharp knife, trim off and discard the slab edges all around, forming clean edges. Cut the piece lengthwise and crosswise into eighths or tenths, forming individual jelly squares, cleaning and re-oiling the knife as necessary. Roll each square in sugar until coated on all sides. Let the jellies stand, uncovered, to dry for 4 hours, or overnight. Once dry, dust with additional sugar, covering all surfaces. Store the jellies, not touching each other, in single layers separated by wax paper (or in paper candy cups), in a flat, wax paper-lined storage container in the refrigerator. Serve at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
71 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 1mg sodium; 18g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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