Chocolate Giveaway Winner & Cranberry Jellies (Cranberry Pâté de Fruit)

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Thank you to everyone who participated in my recent Chocolate Giveaway!  I made Cranberry Jam and I asked you to guess what kind of candy I was making with it.  I really enjoyed reading your answers…for those of you who guessed jellies or pâté de fruit, you are correct!  (For contest purposes, I considered jellies and pâté de fruit to be correct answers.)  I chose the winner randomly from those of you who answered correctly…a huge congrats to Mollie!  Mollie, please email me your address and I’ll send out your prize.

Now for the pros and cons of this jelly candy.  The good thing is, making jelly candy isn’t as hard as you might think…actually, it’s really easy.  Also, it can be made a week ahead and kept in the fridge until you’re ready to use it.  Lastly, it’s delicious; I really loved the flavors of the warm spices in the jam.  Ok, now the cons.  I only have one, really.  This candy has to be served pretty much immediately once it’s rolled in sugar (which is no small feat, with 80 pieces of candy!) because it has a tendency to lose water, which causes the sugar to get watery…yeah, not a pretty sight, and it means that this candy can’t be stored for any length of time.

I adopted this recipe from Jacques Pépin’s recipe for Raspberry Pâté de Fruit, and unless there’s something Jacques isn’t telling us, I’m pretty sure I messed it up somewhere along the way.  I think I might do a little experimenting and if I come up with a recipe that works better I’ll be sure to post it.  Otherwise, make these at your own risk (seriously, guys…if you’re really jonesing to make jelly candy, give Tartelette’s recipe a try instead…at least for now ;) ). 

This was my last post for my Halloween Candy-Making Event!*  (Sure went out with a bang, huh?  Lol!)  Anyway, I hope you have all enjoyed reading my candy posts as much as I’ve enjoyed making the candy!  Happy (almost) Halloween!

Cranberry Jellies (Cranberry Pâté de Fruit) (Adapted from Jacques Pépin’s recipe for Raspberry Pâté de Fruit)

(Yield:  About 80 pieces; I made 1-inch squares about 1/2-inch thick)

2 1/4 c cranberry jam

1/2 c plus 2/3 c cold water, divided

3/4 c sugar

5 tsp unflavored powdered gelatin

Sugar for coating (you can use regular sugar, or a larger grain sugar called sanding sugar)

Loaf pan (about 8-9 inches long by 5 inches wide by 3 inches deep)

Parchment paper

Canola oil

Paper towels (to pat any excess moisture off the candy)

Lightly spread a little oil on the bottom and sides of a loaf pan (about 8-9 inches long by 5 inches wide by 3 inches deep); line the pan with parchment paper so that it extends beyond the rim.

In a food processor or blender, puree the jam with 1/2 c water until smooth.  To a medium saucepan over medium-high heat, add the cranberry puree and the sugar, and bring to a boil; turn the heat down and let it boil gently for 5 minutes, stirring frequently.  (You should have 2 1/2 c of the cranberry puree after boiling.)

Add 2/3 c cold water to a small bowl and sprinkle the gelatin on top without stirring.  Let the gelatin soften (takes about 1 minute), then microwave for 20 seconds, or until the gelatin is completely dissolved.  After microwaving, stir the gelatin to make sure it is completely dissolved; if not, microwave a few seconds more.  Stir the melted gelatin into the cranberry puree and pour the puree into the prepared pan.  Cool to room temperature, then cover the pan with plastic wrap and refrigerate overnight (you can refrigerate up to 1 week if you want to make ahead).

Right before serving, turn the Pâté de Fruit out onto a cutting board; peel off the parchment paper, then use a sharp knife to cut into bite-size pieces.  (I got about 80 (1-inch) squares about 1/2-inch thick; I made 8 cuts across, and then cut each row into 10 pieces).  Use a paper towel to lightly pat each piece to remove any excess moisture.  Roll the pieces in sugar and serve immediately.*A big thank-you to Guittard for sponsoring my Halloween Candy-Making Event!

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  1. says

    Congrats to Mollie!
    That is a very pretty candy! And delicious, love jelly candies. In my house storing wouldn’t be a problem because they wouldn’t last long!

  2. Lazaro says


    Great job with your entire candy making series. You truly have the methods mastered. I just wished I lived closer so I could knock on your door for some tasty treats.

    Those cranberry jellies are perfect!

    Be well…

  3. says

    Oooh, that is difficult to deal with if you have to serve them immediately after rolling them in sugar. But hey, just a good excuse to eat as many as you can in a hurry then. ;)

  4. says

    Congrats to your winner! I’ve always wanted to try making these beautiful jelled fruit candies, the color is so appealing- thanks for your inspiration and beautiful photos:)

  5. says

    I saw this being made on martha stewart once, it was quite complex. Good for you on your attempt, they certainly look lovely, if you didn’t mention that they werent perfect, I wouldn’t have guessed.
    *kisses* HH

  6. says

    Congratulations to your winner :) I wish I was good enough at desserts to have tried, lol.
    Well even if I am not especially adept at their creation…
    I can most certainly appreciate them, and these look so wonderful. And I do not think I have met a pâté de fruit that I did not like.
    These look perfect Faith!

  7. says

    Congrats, Mollie!

    A happy (almost) Halloween to you, too, Faith! I’m so impressed with your candy-making ability, especially as I’ve tried making candies in the past, and it’s actually really hard! A lot harder than I would have thought … :P A bummer about the need to eat these jelly candies immediately after sugaring; although, if I were there, I would be MORE than willing to help out! ;) Nice job, as always!

  8. says

    Wow, these candies just look like something that I am not confident enough to make yet! Take that as a compliment! Seeing as I only recently made cupcakes for the first time, though, some of this stuff still looks a little intimidating to me! ;) You do such a beautiful job though, and make it look easy! Good work, Faith!

  9. says

    You have totally blown my fantasy that Pâté de Fruit was nutritious. All that sugar! Oh, my… and all this time, I thought is was fruit pulp and gelatin. YIKES. Better stop popping those!
    Gorgeous Pâté de Fruit and Gorgeous pics!
    I am still crying in my tea, though!

  10. says

    These look amazing Faith, pity they have to be served & eaten straight away though but Oh Well…., guess if it has to be then it has to be right!!!! :) Great excuse to have a Pâté de Fruit party ;)

  11. says

    Can you please send me some of these? I have never even thought of making homemade jellies…but the idea is just brilliant! Thank you so much for sharing it with us. They look beautiful, Faith!

  12. says

    Your cranberry jelly candies are so pretty! I can’t even imagine mine would come out anything close to the way your look but since they look so delicious I may be willing to attempt it. When I first saw these it reminded me of Edmund and the White Witch in Chronicles of Narnia. What was that treat she gave him? Can’t remember what it was called now. I’m off to Google it!

  13. says

    Faith, these jellies look delish. I honestly do not think they would be sitting around long if we made them over here. I love the color. Would be fun to decorate a cake with them too. Congrats to the winner of your great giveaway! XO

  14. says

    I wouldn’t mind eating them up right away Faith! They look so yummy! My Mom would really go crazy for them – she loves any and all kinds of jelly fruit.

  15. says

    Using jam for candied jelly in principal sounded like a great idea…I was thinking about some apricot jam gifted to me lately. After having read your full analysis of the situation…you certainly gave me more to think about.
    All tha sugar seems like something that would turn me off along with the cons you spoke of.
    Anyhow, thank you for being the voice of responsible sweet experimentation ;o)

    Ciao for now,

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