A few years ago, I decided to go all in and make cranberry gummy candies.
They’re really easy to make and taste great.
I also tried to make a healthier version of them, using canned cranberries instead of the gummies.
I made a few changes, but they’re still pretty delicious, and I think they’ll be a good replacement for the gummiers in your freezer.
You can make the gums in advance, and you can freeze them for later use.
(I used canned cranberry for the last one.)
If you don’t have any gummies on hand, or if you’re not going to make them, I suggest using canned gummies for the best flavor and texture.
But if you do have them on hand (and I’m sure you do), you can substitute them for the frozen gummies with cranberries and sweetener.
You’ll be glad you did.
For a more complete cranberry-based recipe, read on.
I’ve had a few suggestions for how to make these candies in advance.
I think I’ve figured out the best method for making them ahead of time.
If you have suggestions for other ways to make the candy, please share in the comments!
First, it’s important to note that the gumming process is different for each brand.
The first one I tried (Pixi) had a little bit of sugar in the gumps, but that was all you needed to keep the candies from falling apart.
The next one I tested (Cranberry) had sugar in a few places, but you could definitely tell the candy was made with real cranberries.
It took about an hour to make one batch of gummy candy.
But for the other brands, you need to be careful.
If they don’t fall apart when you add the candied cranberries, it means the sugar in them wasn’t working properly.
If that’s the case, add more sugar, and that should make the candys more fall apart.
If it doesn’t, add a little more sugar and try again.
When you’re ready to make your gummy cranberry candies, you can use a blender or food processor to make it easier to blend.
When I made them, the consistency was similar to the ones you would get at a candy store.
But you could easily make a batch of these candys in advance and freeze them.
You could also use canned cranids for a healthier gummy version.
Here’s how to do that.
Add the cranberries to a bowl.
Blend them until they are a smooth paste.
You don’t need to add as much water to make this smooth.
If the candy is too thick, it won’t form into a smooth ball, so add a bit more water.
Blend the cranberry paste into a small bowl.
If there are a few bits of ginger or lemon in there, add that to the cran Berry paste.
I added about a tablespoon of ginger, and a pinch of lemon.
If I wanted to make sure I didn’t overdo it, I added another tablespoon of lemon juice.
If your candies aren’t all smooth, add another tablespoon more cranberry juice.
Add a little cinnamon to each candied mixture to taste.
You might need to do this a couple of times to get them to form into smooth ball.
If all you have are a couple candies that are a bit thin, or are hard to blend into a ball, use another blender or a food processor.
It may take about an 8-10 minutes to get the candying done.
If yours are all smooth and solid, the candy should hold together well.
If not, you might have to add a tiny bit more liquid to make up for the difference in thickness.
To make the syrup, add half the cranBerry paste to a large bowl.
Stir to combine.
If some of the cran berries have a bit of a sweet flavor, add some more cranberries with the syrup.
If this doesn’t work for you, add in a little water, then stir it in again.
I used a small spoon to mix the mixture into the cranBerry paste.
Make sure to get all the cranberries on the same side of the bowl.
I found that the consistency of the candie was best when it was all smooth.
I’d recommend trying out different flavors before settling on a recipe.
You may want to start with a little cranberry mixture and gradually add more cranBerry syrup.
You’re now ready to get to making your candy!
Make the candymaker and the candy: First, put all the candylights, gums, and candies into the freezer.
Then, pour the cranBERRY syrup into a cup or two of ice water.
Then pour it into a bowl, along with a few tablespoons of the ginger and lemon.
Add in the cinnamon and another tablespoon,