You know how you finish a big meal, and are super stuffed and full, but you just want something small and sweet? Just me? Well, these sparkly little jellies are the perfect small treat. Just sweet enough to be satisfying, but tart enough to be a nice little palate cleanser. The perfect ending to a big meal. Or the perfect little snack to give your guests as they leave.
I really love making candy -- it makes me feel like I'm back in the chemistry lab (nerd alert!). But I realize that a lot of you are intimidated by it. Don't be. Just buy a candy thermometer; they're really inexpensive, and invaluable when it comes to confections.
These jellies are really simple and straightforward, and look how pretty! They taste like a fancy fruit snack, and I mean that in the best way possible! If I were a fancy-party-throwing type of person, I'd totally make these to pass out to guests as they left.
Tis the season for sweets and treats, and here's to having a fun and sophisticated recipe in your back pocket!
Sparkly Cranberry-Apple Jellies
slightly adapted from Bon Appetit, November 2014
The jellies can be made and chilled a few days ahead of time, but roll in sugar just before serving. They quickly absorb the sugar, and while they still taste great, they don't have the pretty sparkly appearance. And we all know that's the most important part!
- 1 large granny smith apple, peeled, cored, and roughly chopped
- 1 lb fresh cranberries
- 2 cups sugar, divided; plus more for coating
- 2 tsp pectin
- 1 Tbs fresh lemon juice
Line an 8x8 inch baking dish with 2 pieces of parchment paper, leaving overhangs on all sides.
Puree the apples, cranberries, 1 1/2 cups sugar, and 1 cup of water in a blender until very smooth. Pour it into a large heavy pot. Cook over medium heat, whisking occasionally, until the mixture is thick and bubbly.
Combine the pectin and remaining 1/2 cup of sugar in a small bowl. Slowly whisk it into the cranberry mixture, then reduce heat to medium-low. Continue to cook, stirring often, until the thermometer registers 200 degrees F, 8 to 15 minutes.
Remove from heat and whisk in the lemon juice. Scrape the mixture into the prepared pan and smooth the top with a spatula. Cool at room temperature until it's firm and set, about 4 hours.
Just before serving, mold the jelly onto a cutting board and cut into 1-inch squares. Gently toss jellies in a bowl of sugar to coat, and serve immediately.