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.
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.