Yield: about 60
Purply-red, a little tart, and a little sweet, these pretty bite-size candies are a great homemade gift during the holiday season. See our test kitchen tip, below, about working with pectin.
While testing this recipe, the Fine Cooking test kitchen tried a variety of pectins. We prefer the brand we mention in the recipe, Pomona’s Universal Pectin, because the jellies set up quickly, retained the beautiful red color of the cranberries, and had a wonderful texture and consistency. Be sure not to use the calcium powder in the Pomona package, only the pectin powder. You can find pectin next to the gelatin in supermarkets and citric acid in the baking aisle.
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After 4 failed attempts from other recipes I was thrilled to get perfect results with this one. I tried variations including setting with gelatin. I got a lot of weeping results. However in this recipe I finally got the perfect texture and no weeping. They've been out for two days and, if anything, the texture has improved! I believe that both the Pomona pectin plus the length of time cooking were crucial to this great result. Thanks!
I had no problem getting this to work...no calcium. They were beautiful and held up well for 3 days My only issue was the top formed a crust that was a little bit rubbery. Not sure if I did something wrong or not. I would make these again because the flavor was wonderful.
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