Cranberry Orange Vanilla Sour Jellies

I've been dreaming about making jellies for quite some time now, with the lack of a mold being the big thing holding me back. With one last bottle of Starvation Alley Farms cranberry juice in my fridge and the citrus section at the grocery store bringing all sorts of joy to my world, I knew it was high time to get my act together and get some molds. Enter these treats: the army of sour gummy bears here to pucker your mouth and put a smile on your face. 

Making jellies is basically making jello, but with a little extra gelatin to give them a denser texture. These aren't full-on gummy bears, but they satisfy the same cravings in my life (and with none of the sugar!). 100% cranberry juice brings a hefty dose of tart flavor to the mix, tamed with a bit of orange juice and vanilla. I'm really excited to eat these as a tart treat, but if you're looking for a little less of a pucker, do add a tablespoon or two of sugar to sweeten things up a bit. If you're feeling fancy, you can also coat the final product in superfine baker's sugar... then you basically have sour patch kids! 

I used cara cara orange juice for my jellies, which is without a doubt my favorite variety of orange - the perfect balance of sweet and flavorful and the most cheerful color. They're just plain the best. Don't even try to argue : ) 

And thankfully, setting up a few photos means I get one orange to eat and one to juice for the actual recipe. 

Making jellies like this may seem like a big project - but hear me out! It literally takes 15 minutes (at the very most!) to prep these treats. Then you just let them cool for a few hours and pop them out of their molds - it's SO easy, just about anyone could find the time. 

Plus, you can feel good about devouring as many as you want, because they're just juice and gelatin - and cranberry juice is absolutely packed with goodness. Need I say more? 

In addition to cara cara oranges, I used two of my favorite pantry staples in these treats. Cranberry juice from the fine folks over at Starvation Alley Farms is grown on cranberry farms here in the PNW that are transitioning to organic. It's the perfect ingredient for drinks, my cranberry curd, and treats like these. I also included my favorite vanilla extract from my friends over at Sonoma Syrup. Their Vanilla Bean Crush is a high quality vanilla extract with flecks of vanilla bean right in the extract. I'm in love with vanilla and this one takes it to the next level. 

Cranberry Orange Vanilla Jellies

Notes: You can make this recipe without a mold and cut the jellies into little squares. I love a tart treat sometimes, but if you want to take the edge off a bit and sweeten these up, feel free to add the optional sugar addition. 

1/2 cup 100% cranberry juice 

1/4 cup fresh squeezed orange juice (cara cara are my favorites!) 

1/2 tsp vanilla extract

2 Tbsp / 2 pkg unflavored gelatin

1-2 Tbsp sugar or honey (optional) 

• Combine juices and vanilla in a small saucepan, then sprinkle the gelatin over the top. Let it sit for a few minutes so the gelatin can bloom. The gelatin will be wet and the top of the liquid a little wrinkly when it's ready. 
• While you wait, lightly coat either silicone molds or a bread pan with oil and set aside. 
• When the gelatin has bloomed, stir in the sugar or honey if you're opting to use it. Over medium-low heat, warm the mixture gently until the gelatin and sugar have dissolved completely. 
• Fill your molds or pour the mixture into the prepared bread pan. 
• Refrigerate for at least a few hours, then remove from molds. If you used a pan, use a rubber spatula or knife to gently loosen the jelly and tip it out onto a cutting board. Cut into squares or shapes. 
• Store in an airtight container in the refrigerator. 

Vanilla Bean Marshmallows

Fluffy satisfying and oh-so vanilla-y marshmallows, friends! These are the treats dreams are made of! 

I first tried to make homemade marshmallows a few years ago, while I was likely trying to do a few other things at the same time. I didn't read the instructions carefully and promptly did not divide the water as all marshmallow recipes call for... Without enough ingredients to fully double the recipe, I tried to just keep going but it resulted in a gooey unsuccessful mess. Don't do this, friends - read the recipe before you start like a smarty-pants baker! 

Anyways, I paid much closer attention creating this recipe for you, and the result was fluffy, dreamy, cloud-like mallows that I promptly devoured (but not before packing away some to mail to my loving friends!). Mallows make a great mail-able baked good because they last a long time and won't break in the mail! Plus, whoever you mail homemade marshmallows to is going to love you forever. That's just a given. 

My inspiration to try my hand at marshmallow making once again was inspired by a refilled stock of my favorite vanilla - Vanilla Bean Crush from Sonoma Syrup Co. This luscious vanilla is a high quality and flavorful extract studded with vanilla beans. It gives you all the satisfaction and flavor of using whole vanilla beans in your baked goods without actually using whole beans. 

Marshmallows are basically a whipped sugar and gelatin mixture, so they're a blank slate waiting to take on whatever flavor your give them - making them the perfect vehicle for a truly great vanilla. So if there's anything I can do to steer you in the right direction (aside from, you know, making sure you actually follow the recipe like I did not the first time around), it's to be sure you're using a high quality vanilla. You won't be sorry, I promise! 

Marshmallows are fun because you can cut them into whatever shapes you please! I didn't want to restrict myself to just one type, so I made a few. Classic cubes, which are the easiest mallow to cut. Giant circles perfect for placing just one big marshmallow atop a mug of cocoa. And little circles cut into crescent moon shapes - at the request of my sweet babes (he's a genius sometimes!).

Cubes are surely the most efficient shape to choose but cut shapes are a lot of fun, and you can snack on all the scraps while you work! 

This is the perfect project for the holiday season. Cold weather is made infinitely better with a cup of hot chocolate topped with homemade marshmallows. And your family and friends will surely be happy if you show up with a sweet little package of marshmallows (or send them one in the mail!). 

Vanilla Bean Marshmallows

This recipe was just slightly adapted from Alton Brown's classic marshmallow recipe.  

note: When substituting maple syrup for light corn syrup, the marshmallows will take on a distinct maple flavor.

3 packages / 3 Tbsp unflavored gelatin

1 cup cold water, divided

12 ounces granulated sugar 

1 cup light corn syrup or maple syrup

1/4 teaspoon kosher salt

3 Tbsp vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

• Combine 1/2 cup of the water and gelatin in the bowl of a stand mixer. Give it a quick stir, and it will take on the consistency of applesauce! Let it sit while you take on the next step.

• Combine the remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan that holds at least 2 quarts. Cover and cook over medium high heat for about 5 minutes, then uncover and clip a candy thermometer onto the pot (or if you're me and don't have one, hold your Thermapen patiently, ha!). If you see any granules of sugar on the side of your pot, use a wet pastry brush to clean them up. When the mixture reaches 240 degrees, remove it from the heat.

• Head straight over to your mixer and put on the whisk attachment. With the mixer running on a low speed, slowly pour the syrup down the side of the bowl. Once you've added it all, cover the mixer with a clean town to prevent spatter and turn the mixer up to high.

• After a minute or two, you can remove the towel as the mixture will have thickened. You'll want to mix for a total of about 13 minutes, adding the vanilla about a minute before the mixing is finished. When you're done, the mixture will be thick and fluffy - yum!

• While the marshmallow is whipping, combine the corn starch and powdered sugar in a small down and mix it together. Lightly coat a 9x13 pan with oil, then coat it with the powdered sugar mixture like you're flouring a pan to make a cake.

• When marshmallow is finished whipping, scoop it into the prepared pan and do your best to spread it evenly. Lightly coat the top of the marshmallow in the powdered sugar mixture and use your hands to finish pressing the mixture into the pan.

• Let the marshmallows cure for 8-24 hours before cutting. Just set them aside, uncovered.

• Turn the pan out onto a cutting board and cut the marshmallows using a knife, biscuit cutters, or cookie cutters into whatever shape you please!

• Coat the marshmallows in the powdered sugar and store in an airtight container.

Disclaimer: I have received free product or money from businesses highlighted in this article - which helps me keep this blog alive. I take great pride in the advice I share here on Toot Sweet, and would never recommend a product to you that I'm not over-the-moon excited about, or that I wouldn't purchase for use in my own kitchen. 

Cranberry Curd

I already spilled my guts about my love for curd (and eating it straight from the jar) when I shared my recipe for meyer lemon curd last winter, so I won't make you endure that love fest all over again. I'll just say that curds are the dreamiest of toast toppings - at the same time tart, sweet, and creamy. 

When I got some 100% cranberry juice to experiment with from the fine folks at Starvation Alley, curd was of course at the top of my long list of recipes to develop! Bonus - naturally pink foods are always more fun! 

Starvation Alley grows organic cranberries in their Long Beach, WA cranberry bog and cold presses 100% cranberry juice from their farm and other PNW farms which are organic or transitioning to organic. Growing cranberries requires pumping water from the neighboring watershed into the bog for harvest then returning it to the wild, meaning that the pesticides sprayed on conventional cranberries go straight back into our beloved watershed. I couldn't be more proud of the work Starvation Alley is doing to help more cranberry farms go organic! 

I've said it before, but I'll say it again. When eating curd, it's easy to assume that it must be a fussy and difficult thing to make - but the reality is that just 15 minutes in front of the stove and a good fine mesh strainer will have you decadent curd in no time! 

The biggest secrets lie in using a double boiler (aka a bowl over a pot with a little simmering water in the bottom), constantly stirring so it cooks evenly, and straining the mixture when you're finished to remove any little clumps of egg that might have cooked too much. 

I've always been a big fan of curd on toast, for it's ease and simplicity. And the fact that I better be speedy if I want enough curd to remain for a more in depth project! That darn obsession with eating it by the spoonful be damned! 

That said, curd makes a great filling for cake layers and this curd will sit beautifully in mini tart shells or puff pastry cups. It won't, however, be perfect for a full sized tart, for that requires a stiffer curd that will hold its shape when cut (aka, it needs way more butter!). 

So make this curd, then let your imagination run wild - or eat it all by the spoonful like I prefer to do, the world of curd is your oyster! 

Cranberry Curd 

1/4 cup + 2 Tbsp unsweetened 100% cranberry juice (I used Starvation Alley!) 

2 Tbsp lemon juice 

1/4 cup sugar 

2 eggs 

2 egg yolks 

3 oz / 6 Tbsp unsalted butter, cut into cubes 

pinch sea salt 

• Whisk together all ingredients in a small mixing bowl and place over a pot with a few inches of water in the bottom, being sure the bowl isn't touching the water. 
• With the pot over medium heat, cook the mixture, whisking constantly. A few minutes after the butter melts, the mixture will start to thicken. When it does, pour the curd through a fine mesh strainer and into a jar. It will thicken more as it cools. 
• Store curd, covered, in the refrigerator. 

Disclaimer: I have received free product or money from businesses highlighted in this article - which helps me keep this blog alive. I take great pride in the advice I share here on Toot Sweet, and would never recommend a product to you that I'm not over-the-moon excited about, or that I wouldn't purchase for use in my own kitchen.