Cranberry Candy Recipes

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

JELLIED CRANBERRY NUT CANDIES

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. , Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

CRANBERRY CANDY

Steps:

• Beat sugar and cranberry sauce together in sauce pan.
• Melt and bring to a boil over moderate heat and add jello.
• Stir until dissolved.
• Add nuts.
• Pour into lightly oiled 9x5x3 pan.
• Refrigerate until firm.
• Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
• Let stand at room temperature to dry.
• After 24 hours sugar again.
• You may add 1 1/2 pkg Knox gelatin for stiffer candy.

CRANBERRY CANDY

Steps:

• 1. Boil sugar and water over medium-high heat, stirring until sugar is dissolved. Continue boiling, stirring occasionally, until sugar is a light amber color. (It's hard crack or approx. 300* on candy thermometer - although I don't use the thermometer - I go solely by the color.) This may take 30-45 minutes. 2. Remove pan from burner. (I usually tilt the pan a bit, putting a rolled kitchen towel under one side. It makes the liquid deeper and doesn't cool off as quickly.) CAREFULLY Drop 4-6 cranberries into amber liquid. Gather together into a cluster and remove with 2 forks. Place on lightly greased rack to cool. (You will use several pairs of forks - they get coated with candy quickly and don't work as well.) Repeat until you're out of cranberries or the sugar is to cool and hardened to work well. You cannot reheat the sugar. 3. When cool, gently remove from cooling rack, trying not to break the candy so that the cranberry juice leaks out. 4. Dip the bottom of each cluster into the melted white chocolate. Let dry on parchment paper.

CRANBERRY CHOCOLATE CANDY

Steps:

• In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape.
• Drain, reserving 2 tbsp. syrup.
• Melt chocolate with milk; stir till smooth. Add vanilla.
• Stir in remaining ingredients, cranberries, and reserved syrup.
• Pat in well-greased 9x9x2-inch baking dish. Chill till firm. Cut in squares.

CANDIED CRANBERRIES

Steps:

• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)