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Candied Cranberries

1 hr + 10 min

Dessert

10 ingredients or less

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.

Servings

(¼ cup per serving)

Total

1 hr + 10 min

Prep

5 min

Cook

5 min

Cool

1 hr

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

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

  1. Add the water and sugar to a medium pan on medium-high heat. Bring to a boil and let it simmer for 3 minutes.
  2. 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.
  3. Remove the cranberries with a slotted spoon and transfer to a parchment-lined baking tray to let them dry for 1 hour.
  4. 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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