Cranberry Pate de Fruit

Cranberry Pate de Fruit


For: 25 pieces
30 min
Ready in:
30 min


  1. Place cranberry juice and water in a 4 quart sauce pot (use larger pot if doubling the recipe) with a candy thermometer. Turn on high heat
  2. Mix together first sugar and pectin. Add to juice and mix before it simmers
  3. Bring to a boil, and then add the second sugar and glucose
  4. Stir occasionally until temperature starts to rise past 212F°. At this point, continually stir until mixture reaches 219F°
  5. While the mixture is cooking, prepare a 8x8 pan lined with parchment and sprayed with oil. You can also use a fleximold to make individual candies.
  6. As soon as the mix hits 219F°, take it off heat and add the citric acid
  7. Quickly stir until mixed and pour into desired pan/mold.
  8. Let it set at room temperature.
  9. If using to pipe into molded bon bons, blend in a food processor until smooth.
  10. If using as is (candy gummies), unmold (if using fleximolds) or cut into squares. Roll in granulated sugar.


**I used 100% cranberry juice from ocean spray. This contains a mixture of apple, pear, and cranberry juice to cut the tartness. Do not use cold pressed organic 100% cranberry juice (ingredients: only cranberry juice), as this will be too tart.

**glucose will keep the candy from crystalizing and give you the correct texture of the candy.

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