CRANBERRY-PEAR FRUIT JELLIES
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Provided by Lillian Chou
Categories Candy Dessert Thanksgiving Kid-Friendly Cranberry Pear Fall Chill Cinnamon Gourmet Fat Free Kidney Friendly Small Plates
Yield Makes 64 candies
Number Of Ingredients 9
Steps:
- Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
- Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
- Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
- Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
- Put a plate in freezer to chill.
- Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
- Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
- Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
- Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
- Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
CRAN-RASPBERRY JELLIES
These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.
Provided by Kitty Johnson
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 8h40m
Yield 50
Number Of Ingredients 6
Steps:
- Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
- Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
- Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g
CRANBERRY PEAR FRUIT JELLIES
Jellies are eaten all over Europe. I can see why, they are so pretty and flavorful! This was adapted from Epicurious website, and tweaked. These also make great gifts! Cranberries are grown in the northeast and Canada.
Provided by Sharon123
Categories Candy
Time 1h15m
Yield 64 jellies
Number Of Ingredients 7
Steps:
- Take a 8" baking pan, rinse with water and shake dry. Line the bottom and sides of the pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap stick.).
- Quarter and core pears, then cut into 1/2" pieces. (Do not peel.).
- Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4 to 6 quart heavy pot over medium high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
- Remove and discard cinnamon stick, then carefully move hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
- Put a plate in freezer to chill.
- Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to medium and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate. Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
- Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
- Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
- Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1" squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.).
- Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
- Makes 64 candies.
Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 0.3, Carbohydrate 14.1, Fiber 0.7, Sugar 13, Protein 0.1
PEAR CRANBERRY SAUCE
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
Provided by Taste of Home
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.
PRICKLY PEAR CACTUS AND CRANBERRY JELLY RECIPE
Provided by á-174942
Number Of Ingredients 5
Steps:
- Singe cactus fruit to remove the spines from the fruit. Cut fruit up and just barely cover with water. Bring to boil and simmer for 10 minutes. Run the juice through some cheesecloth and save the juice. Measure prepared juice and lemon juice into a 6- or 8-quart saucepan. Measure sugar into separate bowl, and set aside. Add 1 package of pectin to fruit juice and mix thoroughly. Bring to a rapid boil over high heat, constantly stirring to prevent scorching. When full rolling boil, add sugar and mix well. Bring to full rolling boil and continue to boil for 2 minutes. Remove from heat. Skim off any foam. Fill hot jars and quickly cover with lids and screw bands tightly. Process the filled jars in boiling water for 15 minutes. Turn jars on lids (upside down) for 5 minutes and then turn upright. After 1 hour check to see that all have sealed. This recipe yields ?? servings.
PEAR-CRANBERRY PATE DE FRUITS
This version of the traditional pate de coing (quince paste) was formed in a classic French mold, the results frost-encrusted with sugar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes one 11-by-17-inch sheet and one 1-cup mold
Number Of Ingredients 4
Steps:
- In a small bowl, combine pectin with 1/2 cup sugar; set aside. Have ready an 11-by-17-inch baking pan and a 1-cup mold.
- Wash, peel, quarter, and core pears. Place pears and cranberries in the bowl of a food processor. Puree until fine.
- Transfer puree to a six-quart saucepan, and add remaining 3 1/2 cups sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium low, and simmer 3 minutes.
- Sprinkle pectin mixture over pear mixture, whisking constantly. Increase heat to medium high, and return mixture to a boil. Cook, whisking, 2 minutes. Remove from heat, and, working quickly, immediately pour mixture into baking pan and mold. Tap pan on countertop to smooth surface, and transfer pan to a wire rack until completely cool.
- With the baking pan, use cookie cutters or a paring knife to cut fruit paste into decorative shapes. To unmold fruit paste from the mold: Carefully dip mold into a pan of simmering water; hold about 10 seconds. Tap all four sides on tabletop to break air seal. Invert mold over a serving plate, and let sit until paste releases. If necessary, tap again. Cover with plastic, and store in a dry, cool place.
- Before serving, pour sugar into a bowl, and roll shapes in sugar, covering completely.
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