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Candied Cranberries
1 hr + 10 min
Dessert
10 ingredients or less
Budget-friendly
Servings
(¼ cup per serving)
Total
1 hr + 10 minPrep
5 minCook
5 minCool
1 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
¼ cup (60 mL)water
-
¼ cup (56 g)granulated sugar, for dissolving
-
1½ cups (150 g)fresh cranberries
-
¼ cup (56 g)granulated sugar, for coating
Directions
- Add the water and sugar to a medium pan on medium-high heat. Bring to a boil and let it simmer for 3 minutes.
- Stir in the cranberries, remove from the heat and continue to stir for 1 minute. Make sure to not let them sit in the hot syrup for too long, otherwise, they may burst.
- Remove the cranberries with a slotted spoon and transfer to a parchment-lined baking tray to let them dry for 1 hour.
- Roll the sticky cranberries in the remaining sugar to coat, and you're done - enjoy!
Storage
- The candied cranberries can be stored in an airtight container at room temperature for up to 2 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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A delicious combo of sweet and sour.
Made these for a decoration for a cake. Very simple and cute!
Made up a batch of these last night. I added a touch of vanilla to the syrup and used the leftovers to sweeten some herbal tea. These were super easy to make. The kids love these little "candies".
I made these and they turned out beautiful! I don’t eat fresh cranberries ever really, they turned out to be a bit tart with a nice sweetness from the sugar. They’re also still a bit firm/crunchy, but there are a couple that are softer and sweeter. Haha, did they come out correctly?