Cranberry Pear Fruit Jellies Recipes

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CRANBERRY-PEAR FRUIT JELLIES



Cranberry-Pear Fruit Jellies image

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

3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)
1 (12-oz) bag fresh or frozen cranberries
1 cup water
3 3/4 cups sugar
2 tablespoons unsalted butter
1 (3-inch) cinnamon stick
2 (3-oz) packages Certo liquid pectin (not powdered)
Special Equipment
an 8-inch square baking pan

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



Cran-Raspberry Jellies image

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

1 teaspoon vegetable oil, or as needed
1 cup white sugar
1 (16 ounce) can jellied cranberry sauce
3 (3 ounce) packages raspberry-flavored Jell-O® mix
½ cup chopped walnuts
1 cup white sugar for rolling

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



Cranberry Pear Fruit Jellies image

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

3 (1/2 lb) ripe but firm pears, about 1 1/2 lbs (Comice or Bartlett are good)
1 (12 ounce) bag fresh cranberries (or frozen)
1 cup water
3 3/4 cups sugar
2 tablespoons unsalted butter
1 (3 inch) cinnamon sticks
2 (3 ounce) packages certo liquid pectin (not powdered)

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



Pear Cranberry Sauce image

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

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

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



Prickly Pear Cactus And Cranberry Jelly Recipe image

Provided by á-174942

Number Of Ingredients 5

1 1/4 cups cactus fruit juice
1 1/4 cups cranberry juice
1/2 cup lemon juice
1 package pectin
5 cups granulated sugar

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



Pear-Cranberry Pate de Fruits image

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

1/2 cup pure pectin
4 cups sugar, plus more for rolling
4 pounds ripe Bosc pears
3 cups (about 12 ounces) fresh cranberries

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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