Best 6 Cranberry Candy Recipes

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 ALMOND BARK CANDY

Steps:

• 1. On low heat melt almond bark in a large, heavy skillet, continuing to stir. When melted, Stir in raw cranberries. Turn off heat. Line cookie sheets with foil, drop candy on foil. Eat when set.

CRANBERRY JELLO CANDY

Steps:

• Grease or spray a 9x9 pan with cooking spray.
• Combine cranberry sauce and raspberry jello in saucepan.
• Cook over medium heat stirring constantly until mixture comes to a full rolling boil.
• Boil for 3-4 minutes.
• Remove from heat and add nuts.
• Pour into prepared pan.
• Chill until firm.
• Cut into squares.
• I roll my squares in granulated sugar.

JELLIED CRANBERRY NUT CANDY

Steps:

• 1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
• 2. In a large saucepan combine the cranberry sauce, 1 cup sugar and gelatin. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat and stir in walnuts.
• 3. Pour into prepared pan. Cover and refrigerate overnight. (Alternatively, you can pour into buttered pan without foil. Though it may be a little more difficult to remove, it can be done with a metal spatula).
• 4. Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
• 5. Store at room temperature between layers of waxed paper in an airtight container. These are best when stored for at least three days before serving.

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.

WALNUT AND CRANBERRY CANDY BITES

Steps:

• 1. Combine the water and sugar in a medium heavy-bottomed saucepan over medium high heat. Stir to dissolve sugar, and then stop stirring. Insert candy thermometer and boil to 240^, or soft ball stage.
• 2. Turn down heat and add the cranberries all at once, stirring to incorporate. The sugar will thicken around the berries and be difficult to stir, but after a minute or two it will be easier to stir.
• 3. Boil for 10 minutes, stirring occasionally, until most of the berries have popped and the mixture looks like jam. Stir in the nuts and continue boiling, stir,until mixture is a thick paste; about 10 more minutes.
• 4. Pour mixture into a 9x13-inch pan and allow to cool at room temperature or in the refrigerator. Coat your hands in powdered sugar and roll the candy into walnut- size or smaller in powdered sugar or chopped nuts. Store in the refrigerator for up to a week or so.
• 5. Note: Can form mixture around sucker stick and the dip in melted white or chocolate disks and placed on foil- chill to set chocolate.