Gastronomixs

Cranberry sweets

A magnificent twist on the classic pâte de fruits. The use of citric acid makes these cranberry sweets reminiscent of sour gummi bears or sour laces. 

Cranberry sweets

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Ingredients

1

l

cranberry juice

100

g

granulated sugar

30

g

yellow pectin

625

g

granulated sugar

200

g

glucose

20

g

citric acid (not lemon juice)

500

g

granulated sugar

10

g

granular citric acid

Preparation method

Preparation method

  • Bring the cranberry juice to the boil.
  • First mix 100g of the granulated sugar with the yellow pectin and then add to the boiling cranberry juice.
  • Allow to cook for three to four minutes. Now add the rest of the sugar in three separate additions. Ensure that the temperature of the cranberry juice does not fall below 85°C, as the pectin will set. Carefully monitor the temperature with a thermometer.
  • Add the glucose and bring to exactly 107°C.
  • Remove from the heat and immediately add the 20g of citric acid. The precise temperature and the addition of citric acid ensure that mixture will set.
  • Pour the mixture into a container lined with greaseproof paper in a 1cm thick layer.
  • Allow to set at kitchen temperature and cut into the desired shape.
  • Mix together the 500g of granulated sugar and the 10g of granular citric acid. Dip the cranberry sweets into the mixture to coat.

Serving suggestions

  • As a component of a dessert.
  • As part of a selection of friandises.

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