Jellied Cranberry Nut Candies
Elevate your holiday treat game with these delightful Jellied Cranberry Nut Candies—perfect for gifting or savoring alongside your favorite festive spread. This recipe combines the tart zing of fresh cranberries with the satisfying crunch of chopped walnuts, beautifully suspended in a jewel-like gelatin base. Sweetened with sugar and coated in a delicate dusting of powdered sugar, these chewy, homemade confections strike the ideal balance between sweet and tangy. With minimal prep time and easy-to-follow steps, they’re a fuss-free yet show-stopping addition to any dessert table. Impress your guests with these cranberry nut squares—bursting with vibrant flavor and holiday charm!
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Recipe Information
Ingredients
- 300 grams fresh cranberries
- 250 grams granulated sugar
- 120 milliliters water
- 10 grams powdered gelatin
- 60 milliliters cold water
- 100 grams chopped walnuts
- 50 grams powdered sugar
Instructions
Prepare the gelatin by sprinkling it over 60 ml of cold water in a small bowl. Let it bloom for 5-10 minutes.
In a medium saucepan, combine the cranberries, granulated sugar, and 120 ml of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
Remove the cranberry mixture from heat and use an immersion blender (or transfer to a food processor) to puree until smooth.
Return the cranberry mixture to the saucepan and place it over low heat. Stir in the bloomed gelatin until completely dissolved.
Remove from the heat and fold in the chopped walnuts.
Line an 8x8 inch (20x20 cm) square baking dish with parchment paper, leaving an overhang for easy removal. Pour the mixture into the dish and use a spatula to smooth the surface.
Refrigerate for at least 4 hours or until fully set.
Once set, lift the jellied candy slab out of the dish using the parchment paper overhang. Using a sharp knife, cut the candy into 1-inch (2.5 cm) squares.
Spread the powdered sugar onto a plate or shallow dish. Toss the candy squares gently in the powdered sugar to coat them completely.
Store the candies in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 315.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
