Ingredients
Units
Scale
- 24 ounces fresh cranberries
- 5 cups water
- 1 1/2 cups sugar, plus more for rolling
- Orange rind
- 1 tablespoon vanilla
- 1 tablespoon cinnamon or 1 cinnamon stick
Instructions
- Rinse and strain fresh cranberries, set aside.
- In a large pot over medium heat, bring water, sugar, orange rind, vanilla, and cinnamon to a simmer. Remove from heat and add the fresh cranberries.
- Stir and cover, leaving the cranberries to sit in the syrup overnight.
- Drain the cranberries and leave in a colander to strain any access syrup, about 5 minutes.
- In the meantime, line two baking sheets with parchment or wax paper. Sprinkle about ½ cup of sugar evenly over each prepared sheet.
- Divide the cranberries between the two sheets and sprinkle with 1 cup of additional sugar. Carefully, roll the cranberries in the sugar until each is coated. Leave to dry and set for a several hours or up to overnight. Dried sugared cranberries can be stored in an air-tight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
