Make these candied cranberries to decorate cakes and drinks. The combination of the sour cranberries and the sweet sugar coating make for a delicious flavour bomb once you bite down on them.
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 per
serving
(¼ cup per serving)
Calories 84 kcal
Total fat
0.0 g
Omega-3
0.0 g
Omega-6
0.0 g
Saturated fat
0.0 g
Trans fat
0.0 g
Cholesterol
0.0 mg
Total carbs
21.7 g
Dietary fiber
0.9 g
Total sugars
19.7 g
Added sugars
18.6 g
Protein
0.1 g
Sodium
1 mg
Iron
0.07 mg
Potassium
20.4 mg
Calcium
2.5 mg
Magnesium
1.6 mg
Zinc
0.03 mg
Copper
0.02 mg
Manganese
0.07 mg
Phosphorus
2.8 mg
Selenium
0 μg
Vitamin A
1 μg RAE
Vitamin B6
0.0 mg
Vitamin B12
0 μg
Vitamin C
3.5 mg
Vitamin D
0 μg
Vitamin E
0.3 mg
Vitamin K
1 μg
Folate
0 μg
Thiamin
0.0 mg
Riboflavin
0.0 mg
Niacin
0.0 mg
Choline
1.4 mg
Nutrition info
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