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Candied Cranberries

Delightful Candied Cranberries for Festive Snacking

These candied cranberries offer a perfect balance of tartness and sweetness, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 130 kcal

Equipment

  • Saucepan
  • Slotted spoon
  • Baking sheet
  • parchment paper

Ingredients
  

For the Cranberry Mixture

  • 2 cups Fresh cranberries use ripe, firm berries for the best flavor and texture
  • 1 cup Granulated sugar this sweetener creates that irresistible glaze
  • 1 cup Water helps dissolve the sugar to form a simple syrup
  • ½ cup Orange juice adds a bright, citrusy zest that enhances the cranberries' natural tartness
  • 1 tablespoon Lemon juice provides an additional layer of tartness to balance the sweetness
  • 1 teaspoon Vanilla extract infuses a warm, inviting flavor throughout the mixture
  • ½ teaspoon Ground cinnamon adds a hint of warmth and spice for a cozy touch
  • ¼ teaspoon Salt just a pinch enhances all the flavors harmoniously

For the Coating

  • ½ cup Powdered sugar this is for the final coating, giving the cranberries a sweet, snowy finish
  • Fresh orange zest optional, adds a beautiful aroma and a pop of color as a garnish

Instructions
 

Step-by-Step Instructions for Candied Cranberries

  • Rinse 2 cups of fresh cranberries under cold water, removing any stems or blemished berries. Drain well on a paper towel-lined tray.
  • In a medium saucepan, bring 1 cup of granulated sugar and 1 cup of water over medium heat, stirring constantly until sugar dissolves to form a clear simple syrup.
  • Add ½ cup of orange juice, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt to the syrup, stirring occasionally until well blended.
  • Stir in the prepared cranberries and allow to simmer for about 5 minutes, until most berries burst and soften slightly.
  • Remove from heat and let cranberries cool in the syrup for an additional 10 minutes.
  • Line a baking sheet with parchment paper and transfer syrup-coated cranberries onto the sheet in a single layer, leaving excess syrup behind.
  • Let cranberries dry at room temperature for about 30 minutes to create a tacky surface.
  • Once sticky, toss cranberries in ½ cup of powdered sugar until evenly coated, shaking off any excess.
  • Return sugared cranberries to the lined sheet and let them set for an additional 15 minutes.
  • Sprinkle fresh orange zest over the top for added flavor and garnish before serving.

Notes

Use only fresh cranberries that are bright and firm for the best results. Monitor heat to avoid caramelizing the syrup. Shake off excess powdered sugar before serving for a tidy presentation.

Nutrition

Serving: 1cupCalories: 130kcalCarbohydrates: 30gSodium: 5mgPotassium: 120mgFiber: 1gSugar: 25gVitamin C: 15mgCalcium: 1mgIron: 0.1mg
Keyword Candied Cranberries, desserts, easy recipes, Festive Snacking, holiday treats, sweet snacks
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