Sweet, tart, and unbelievably dazzling, Candied Cranberries are the show-stopping treat your holiday table needs! Imagine biting into a juicy cranberry with a crisp, sparkling sugar shell – an irresistible pop of flavor and texture that’s as beautiful as it is delicious. Whether you’re scattering them over desserts, topping cocktails, or just snacking straight from the bowl, these little jewels pack a festive punch every time. Let’s dive into making this easy, crowd-pleasing favorite!
Ingredients You’ll Need
-
Fresh Cranberries
- 2 cups fresh cranberries
Granulated Sugar
- 1 ½ cups granulated sugar (divided)
Water
- ½ cup water
How to Make Candied Cranberries
Step 1: Prep the Cranberries
Start by giving your fresh cranberries a gentle rinse, then pat them completely dry. Any extra moisture will stop the sugar from sticking properly, so take your time and make sure they’re nice and dry before moving on.
Step 2: Make a Simple Syrup
In a small saucepan, combine ½ cup of granulated sugar with ½ cup of water. Gently heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the syrup is clear. Make sure not to let it boil, as you just want to melt the sugar, not cook the berries!
Step 3: Soak the Cranberries
Remove the pan from the heat and let the syrup cool for a couple of minutes. Add the cranberries into the warm syrup and stir them around until every berry is coated and glistening. This syrup bath is what lets the sugar stick later, while keeping your berries tender.
Step 4: Let Them Dry
Using a slotted spoon, transfer the syrupy cranberries to a wire rack set over a baking sheet. Spread them into a single layer and allow them to rest for about 1 hour, until they’re just tacky to the touch. This step is key for perfectly crunchy candied cranberries.
Step 5: Roll in Sugar
Once the cranberries are tacky, pour the remaining 1 cup of granulated sugar (or superfine sugar for extra sparkle!) into a shallow dish. Working in small batches, roll the cranberries until they’re generously coated on all sides, then return them to the rack. Let them finish drying for at least another hour before serving.
How to Serve Candied Cranberries
Garnishes
Candied Cranberries make any dessert look instantly more festive, from the simplest cakes to decadent pies and cheesecakes. They also add a bright, jewel-like sparkle to cocktails and glasses of bubbly, making your drinks pop with merriment!
Side Dishes
Scatter these beauties across a cheese or charcuterie board for a sweet-tart touch, or use them to jazz up a holiday salad with toasted nuts and creamy cheese. Their burst of flavor elevates both sweet and savory side dishes in a memorable way.
Creative Ways to Present
Thread Candied Cranberries onto cocktail picks for easy snacking, or fill small jars with them and tie on a ribbon for a thoughtful homemade gift. If you’re entertaining, pile them high in a sparkling crystal bowl to create an edible centerpiece guests can’t resist nibbling!
Make Ahead and Storage
Storing Leftovers
To keep your Candied Cranberries fresh and crisp, store them in an airtight container at room temperature. They’re at their best for up to two days, so make just enough to enjoy without worrying about losing their signature crunch.
Freezing
Freezing isn’t recommended for these little gems. The cold can cause the sugar coating to dissolve and the cranberries to become mushy as they thaw, so they lose that lovely contrast of crispy and juicy.
Reheating
No reheating needed! In fact, warmth will melt the sugar coating. Enjoy these Candied Cranberries as soon as they’re dry, or straight from your airtight container for a perfectly cool, crunchy treat.
FAQs
Can I use frozen cranberries instead of fresh?
Fresh cranberries work best for this recipe because they hold their shape and texture during candying. Frozen cranberries tend to release more water as they thaw, which prevents the sugar from sticking and leaves you with a mushy result.
What’s the best way to keep Candied Cranberries crunchy?
Keep them in a truly airtight container at room temperature, and don’t make them too far ahead of serving. If they’re exposed to moisture, they’ll get sticky rather than crisp.
Can I use superfine sugar for the coating?
Absolutely! Superfine sugar gives Candied Cranberries an extra-sparkly, frosted look, and coats more evenly. It’s a beautiful touch for holiday tables and special events.
Are Candied Cranberries very tart?
They keep much of the cranberry’s natural tang, but the sugary coating adds a magical balance. If you like a sweeter effect, use slightly less tart cranberries or add more sugar in the coating step.
Can I flavor the syrup with spices or extracts?
Definitely! Try infusing the syrup with a cinnamon stick, a strip of orange peel, or even a splash of vanilla extract to give your Candied Cranberries a subtle, aromatic twist that suits your favorite holiday flavors.
Final Thoughts
If you’re searching for a quick, festive treat with huge impact, there’s nothing quite like Candied Cranberries! They’re easy, endlessly versatile, and bring a burst of cheer to any occasion. Try making a batch (or two) and prepare to fall in love with each sparkling bite.
Print
Candied Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 cups
- Category: Snack, Dessert Garnish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Learn how to make candied cranberries with this simple and festive recipe. These sweet and tangy treats are perfect for snacking or garnishing your favorite desserts.
Ingredients
Fresh Cranberries
- 2 cups fresh cranberries
Granulated Sugar
- 1 ½ cups granulated sugar (divided)
Water
- ½ cup water
Instructions
- Rinse and Dry Cranberries: Thoroughly rinse and dry the cranberries.
- Prepare Sugar Syrup: In a saucepan, heat ½ cup of granulated sugar with water until dissolved. Allow to cool.
- Coat Cranberries: Add cranberries to the syrup, then transfer to a rack to dry.
- Roll in Sugar: Roll dried cranberries in remaining sugar until coated.
- Final Drying: Let the cranberries dry for at least an hour before serving.
Notes
- For a sparkling effect, use superfine sugar for the final coating.
- Store in an airtight container for up to 2 days.
Nutrition
- Serving Size: ¼ cup
- Calories: 100
- Sugar: 23g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
