Candied Cranberries

The holidays are incomplete without candied cranberries. These delightful treats are both fun to prepare and a festive addition to any celebration, embodying the perfect balance of sweet and tart. They are versatile, ideal for decorating desserts, garnishing beverages, or enjoying as a simple snack. With just three ingredients and minimal effort, these little gems come together effortlessly. Their vibrant red hue, sparkling sugar coating, and tangy, juicy center make them irresistibly charming. Naturally plant-based and easy to make, candied cranberries are an essential addition to any holiday gathering.

What you will need:

Preparing candied cranberries is a remarkably simple process that requires just fresh cranberries and cane sugar. For added flavor, consider incorporating a hint of orange zest into the simple syrup—though this step is entirely optional. Alternatively, lemon or lime zest can be used to suit individual preferences and enhance the taste profile.

Ingredients:

• fresh cranberries
• orange zest – optional (can also use lemon or lime zest)
• cane sugar – I used Zulka pure cane sugar

How to:

Making candied cranberries is surprisingly easy. Begin by preparing a simple syrup. Combine cane sugar, water, and orange zest in a small pot—lemon or lime zest works too, or you can skip the zest entirely. Stir everything together and place the pot over medium heat. Bring it to a simmer, stirring frequently until the sugar dissolves. Once it starts to simmer, lower the heat to medium-low and let it gently simmer for 5 minutes, stirring occasionally during that time.

Remove the pot from the heat and add the fresh cranberries. Stir thoroughly to ensure all the cranberries are evenly coated in the sugar syrup. Set the pot aside and let the cranberries soak in the syrup for 15 minutes.

Use a slotted spoon to remove the cranberries from the syrup and place them on a parchment-lined tray to dry. Spread them out so they don’t touch and let them dry for about an hour. Once they feel a little tacky, roll them in sugar. Pour some sugar into a small bowl, add 5 to 10 cranberries at a time, and gently roll them until evenly coated. Remove the coated cranberries and repeat with the remaining ones.

Lay the sugar-coated cranberries on a parchment-lined pan and let them dry completely, which should take about one to two hours. Once dried, transfer the candied cranberries to an airtight container and keep them in a cool, dry spot. If stored properly, they can stay fresh for up to five days.

Alright, let’s get started. Please make and enjoy!

Candied Cranberries

Candied Cranberries are a sweet, tart, festive treat perfect for garnishing drinks, decorating desserts or just snacking on. An easy to prepare treat perfect for the holidays.

5 from 1 vote

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Cook Time 5 minutes mins

Total Time 1 hour hr 29 minutes mins

Servings 1.5 cups

Ingredients

  

• 1½ cups / 150 grams fresh cranberries
• 1 tsp orange zest
• ¾ cup / 150 grams cane sugar
• ½ cup water
• 6 tbsp cane sugar for coating

Instructions

 

• Add the water, sugar and orange zest to a small pot. Place the pot over medium heat. Stir the mixture until the sugar dissolves and let the mixture come to a simmer.
• Once the mixture comes to a simmer, reduce the temperature to medium-low and maintain a light simmer for 5 minutes. Make sure to stir the mixture occasionally during the 5 minutes.
• Remove the pot from the heat and add the cranberries to the pot. Stir to coat all of the cranberries in the syrup. Set the pot aside and let the cranberries sit in the syrup for 15 minutes.
• Remove the cranberries from the syrup with a slotted utensil and place them on a parchment lined pan to dry. Make sure to spread the cranberries out (try not to have them touching each other). Set them aside to dry to a slight tacky stage. This will take about an hour.
• Once the cranberries reach the point of slightly tacky, it is time to roll them in sugar. Place ¼ cup of sugar in a small container, add more later if needed. Place 5 to 10 cranberries into the sugar at a time and toss them around to cover them in sugar. Remove the sugar-coated cranberries from the sugar and repeat the process with the rest of the cranberries.
• Place the sugar-coated cranberries on a parchment lined pan. Set them aside to completely dry – this should take one to two hours. Once completely dry, place the candied cranberries in an airtight container and place them in a cool dry place. Depending on how they are stored, they can remain fresh for up to 5 days.