Candied cranberries are a delightful treat, offering a perfect balance of tart and sweet with a sparkling sugar coating. These jewel-like cranberries are not only beautiful but also versatile, making them ideal for holiday decorations, snacking, or topping desserts.
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and minimal effort required.
- Stunning presentation: Add a festive touch to any dish or dessert.
- Sweet and tangy: Combines the tartness of cranberries with a sugary crunch.
- Versatile: Perfect for garnishing cakes, cocktails, or enjoying as a snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh cranberries
- Granulated sugar
- Water
- Additional sugar for coating
Directions
- Make the simple syrup: Combine equal parts water and sugar in a saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and let cool slightly.
- Soak the cranberries: Add the cranberries to the simple syrup and stir to coat. Let them soak for at least 1 hour or up to overnight for deeper flavor.
- Drain the cranberries: Use a slotted spoon to remove the cranberries from the syrup, letting any excess syrup drip off. Place them on a wire rack to dry slightly for 30 minutes.
- Coat with sugar: Roll the cranberries in granulated sugar until evenly coated. Use a fork or your hands to gently separate any that stick together.
- Dry and serve: Let the coated cranberries dry on a parchment-lined tray for 1 hour, then enjoy or use as a garnish.
Servings and Timing
- Servings: About 2 cups of candied cranberries
- Prep time: 10 minutes
- Soaking and drying time: 1.5-2 hours
Variations
- Citrus flavor: Add a splash of orange or lemon juice to the simple syrup.
- Spiced version: Include cinnamon sticks or star anise in the syrup for a warm, spiced twist.
- Colored sugar: Use tinted sanding sugar for a more festive appearance.
- Super sweet: Double-dip the cranberries in syrup and sugar for a thicker coating.
- Herbal infusion: Steep rosemary or thyme in the syrup for an herby flavor.
Storage/Reheating
- Storage: Store candied cranberries in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freezing: Not recommended, as the sugar coating may become soggy.
- Reheating: These are best served at room temperature; no reheating is required.
FAQs
Can I use frozen cranberries?
Yes, but let them thaw and pat them dry before soaking in the syrup.
How do I prevent the cranberries from bursting?
Don’t boil the cranberries; keep the syrup warm but not hot during soaking.
Can I reuse the simple syrup?
Absolutely! It’s cranberry-infused and can be used for cocktails or other recipes.
What sugar works best for coating?
Granulated sugar works well, but you can use superfine sugar for a finer texture.
Can I use honey instead of sugar in the syrup?
Yes, but the flavor will differ slightly, and the coating may not adhere as well.
How do I make the cranberries shinier?
Use a second coat of syrup and sugar for extra sparkle.
Can I use these as edible decorations?
Yes, they’re perfect for garnishing cakes, cupcakes, and even holiday platters.
Do candied cranberries pair well with savory dishes?
Absolutely! Use them as a garnish for cheese boards or roasted meats.
What’s the best way to separate sticky cranberries?
Roll them gently in sugar and use a fork to break apart clumps.
Can I make these ahead of time?
Yes, prepare them a day in advance and store them in an airtight container until needed.
Conclusion
Candied cranberries are a simple yet elegant treat that adds a burst of tart sweetness and visual appeal to any dish. Whether you’re using them for decoration, gifting them during the holidays, or enjoying them as a snack, these sparkly bites are sure to impress. Make a batch today and savor their festive charm!
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Best Candied Cranberries
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 1-2 hours
- Total Time: 2-3 hours
- Yield: 2 cups of candied cranberries 1x
- Category: Snacks, Desserts
- Method: No-Bake
- Cuisine: American
Description
Candied cranberries are a delightful treat that’s tart, sweet, and beautifully glossy. Perfect for holiday decorations, snacking, or topping desserts, they’re simple to make and add a festive touch to any table.
Ingredients
- 2 cups (200 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1/2 cup (100 g) additional granulated sugar for coating
Instructions
- Prepare the simple syrup:
- In a medium saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring, until the sugar is completely dissolved. Do not let the syrup boil.
- Coat the cranberries:
- Remove the syrup from heat and let it cool slightly. Add the cranberries to the syrup, ensuring they are fully submerged. Let them soak for at least 1 hour (or overnight for a stronger glaze).
- Drain the cranberries:
- Using a slotted spoon, remove the cranberries from the syrup and place them on a wire rack set over a baking sheet. Let them dry for 1 hour, until tacky but not completely dry.
- Coat with sugar:
- Roll the tacky cranberries in the remaining ½ cup of sugar, a few at a time, until fully coated. Place them back on the rack to dry for another hour.
- Serve or store:
- Once fully dry, transfer the candied cranberries to an airtight container. Store at room temperature for up to 2-3 days.
Notes
- Save the leftover simple syrup for cocktails, mocktails, or baking—it’s infused with cranberry flavor!
- For a frosted look, use superfine sugar or mix granulated sugar with a touch of powdered sugar for the final coating.