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
Units
Scale
- 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.