Cran-Apple Jellies
['1 large green apple, peeled, chopped', '1 pound fresh (or frozen, thawed) cranberries', '2 cups sugar, divided, plus more for coating', '2 teaspoons pectin', '1 tablespoon fresh lemon juice', 'A candy thermometer']
Line an 8x8" baking dish with parchment paper, leaving overhang on 2 sides. Puree apple, cranberries, 1 1/2 cups sugar, and 1 cup water in a blender until smooth. Transfer to a large deep heavy pot fitted with thermometer and cook over medium heat, whisking occasionally, until mixture is very thick and bubbly (it will sputter and splatter as it cooks; reduce heat if needed), 8-10 minutes.
Whisk pectin and remaining 1/2 cup sugar in a small bowl, then gradually whisk into cranberry mixture. Reduce heat to medium-low and continue to cook, whisking often, until thermometer registers 200°, 15-20 minutes (mixture will be dark red and extremely thick).
Whisk lemon juice into cranberry mixture, then scrape into prepared pan; smooth top. Let cool until set (it should feel firm when you gently press it), at least 4 hours.
Just before serving, unmold jelly onto a cutting board and cut into 1" squares. Toss jellies in sugar to coat.
Do ahead: Jelly can be made 1 week ahead. Store in pan, tightly wrapped, at room temperature. Cut and roll in sugar just before serving.
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