Need to figure out seedless cranberries

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clazar123 on 4 Nov 2025 at 04:57

Think raisins.

I know it sounds weird but I want to figure out how to add pieces of bright red cranberries to my baking that have no seeds (an issue of them causing stomach issues.) I might want to extend whatever I figure out to blueberries, as well. 

My thoughts: 

Perhaps I can cook and run the cranberries through a fine mill to remove the seeds. I do this when I make seedless raspberry jam. I can then take the fruit puree, make a thick jam and then dehydrate it to make a soft fruit leather which I cut up into bits. I believe it would retain its relatively bright red color. I would prefer not to add sugar but may need to in order for it to gel properly.  It sounds involved (and is) but it would yield a goodly amount per batch. I can't think of any other way to do it or any other product that would do it. 

Easy version would be to take jellied cranberry sauce in the can, dehydrate that and cut up into bits. My only reservation is that canned cranberry sauce is not bright red and I am looking for that pop of color. 

Has anybody ever done this before? OR is there a seedless version of dried cranberries/blueberries out there. I haven't been able to find them.

First, I had no idea there were seeds in cranberries. It makes sense but I never noticed.

Second, what about converting cranberry jelly into gummies? Gemini says:

To convert pre-made jelly to gummies, you will need to remelt the jelly and add additional unflavored gelatin to achieve a firmer, chewier consistency. 

Instructions

Ingredients & Supplies:

  • Existing jelly
  • Unflavored gelatin powder (start with a ratio of about 1 tablespoon per 1/2 cup of jelly)
  • Small saucepan
  • Silicone gummy molds (a dropper or syringe helps with filling)
  • Small amount of neutral oil or cooking spray (optional, for molds)
  • Cornstarch (optional, for coating) 

Steps:

  1. Prepare the Mixture: Place the jelly in a small saucepan. Add the unflavored gelatin powder. Do not apply heat yet. Whisk the mixture well to combine everything and allow the gelatin to "bloom" (absorb the liquid and thicken) for about 5-10 minutes.
  2. Heat Gently: Place the saucepan over low to medium-low heat. Stir continuously until the jelly and all the gelatin are completely dissolved and the mixture is smooth. Do not boil, as high heat can affect the final texture. The mixture should be syrupy.
  3. Fill Molds: Remove the pan from the heat. If using molds, lightly grease them with a little oil and wipe out any excess. Use a dropper or syringe to carefully fill your silicone molds with the warm liquid mixture.
  4. Chill and Set: Place the filled molds in the refrigerator to chill until the gummies are firm and fully set. This typically takes about 15-30 minutes, depending on the size of the molds.
  5. Remove from Molds: Once set, gently pop the gummies out of the molds by pushing from the bottom.
  6. Store: If the gummies are a little sticky, you can lightly toss them in a bowl with a small amount of cornstarch to coat them. Store in an airtight container in the refrigerator, where they can last for 1-2 weeks. 

For an even chewier texture, you can let the finished gummies air-dry at room temperature for 1-3 days on a lined plate or baking sheet, rotating them once a day. 

Making a gummy using the gelatin is a good idea. Might be easier.

Yeah, the seeds are small but definitely there. My system knows, unfortunately. The same with seeds in my favorite blueberries and sesame seeds...and poppy seeds...and chia,etc,etc.

My red currant jelly is that same scarlet color when I make it. Beautiful!! One of the reasons I love it-appeals to my visual delight swirled in yogurt or on a biscuit.

Thanks!

I think the gelatin would work as long as I made them chewy enough but I do like the thought of dehydrating the fruit puree (like a fruit leather). I can control the amount of sugar and just dice into raisin sized bits.

One place I found said keeping the bright red color was a matter of keeping the temperature low. I don't know if that is the key but looking at what is available, a bright red color is possible. 

I'd love to hear how it works.

Gary