Candied Cranberries

 These candied cranberries are like homemade sour patch kids.

What are the holidays without cranberries? These bright red tart berries are, to me, an integral part of any festive occasion, especially around November and December. Though I love the flavor of cranberries all year round.

Cranberry sauce is great, but there are so many other things you can do with them besides jellied on a slab of turkey. These candied cranberries are sweet, sour and addicting. Put a dish of these puppies out at a party and they are sure to disappear!

Candied cranberries are easy to make, and they only require a few ingredients. They take no time to put together, other than the soaking period, which you can do over night. One thing I learned is to drain the berries well before you coat them in sugar, as they get very wet otherwise. You can use these to brighten up your cakes and pies, but my favorite way to garnish them is with a Cranberry Gimlet. I will post that as my next post.

If you are going to make Gimlets or other cocktails over the holidays, make sure and save the soaking syrup as it is really just simple syrup, now flavored with cranberry and orange. It’s great in many cocktails and will keep in the fridge for weeks

5 from 1 vote

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Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Candied Cranberries can be used for eating like candy or garnishing cakes, pies, and cocktails.

Course: Dessert

Cuisine: American

Servings: 3 cups

Ingredients

• 3 3/4 cups sugar
• 1 1/2 cups water
• 1 8 inch piece orange peel, white removed can be several pieces
• 3 cups cranberries 1 12 oz package

Instructions

1. Combine 2 ½ cups of the sugar, water and orange peel in a medium saucepan. 

2. Heat over medium high heat until the mixture comes to a boil. 
   

3. Pull off heat and let cool slightly. 
   

4. Stir in the cranberries and cover with a plate, if you have one that fits to help keep the berries submerged. If you do not have a plate that fits you can gently stir them every few hours.
   

   

5. Let cool to room temperature. 
   

6. Place the remaining 1-¼ cups of the sugar in a rimmed baking sheet or large platter.
   

7. Drain the cranberries well, reserving the syrup. The syrup can be used for making cocktails such as a cranberry gimlet.
   

8. Spread out the well-drained cranberries over the sugar. Shake the tray to roll the berries in the sugar, making sure to get all the berries coated well.
   

9. Transfer to a rack or second tray and let air dry until the berries are hard, at least 1 hour. 
   

10. Store the candied cranberries in a sealed container at room temperature. They will last for several days.
    

Recipe Notes

The candied cranberries are great just to pop in your mouth, or you can use them to garnish cakes, pastries or cocktails such as a cranberry gimlet.