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Candied Cranberries

Candied Cranberries
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These Candied Cranberries are a sparkling holiday treat that brings color and cheer to every table. Fresh cranberries are steeped in a warm orange-vanilla syrup, then rolled in sugar for a sweet-tart crunch that’s perfect for desserts, cocktails, or snacking. Quick to prepare and beautifully versatile, they make a stunning garnish or edible gift — and they’re too delicious to save just for the holidays.

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

  1. Rinse and strain fresh cranberries, set aside.
  2. 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.
  3. Stir and cover, leaving the cranberries to sit in the syrup overnight.
  4. Drain the cranberries and leave in a colander to strain any access syrup, about 5 minutes.
  5. In the meantime, line two baking sheets with parchment or wax paper. Sprinkle about ½ cup of sugar evenly over each prepared sheet.
  6. 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.

Notes

Tips:

  • Use super-fine sugar for a delicate, snowy sparkle.
  • Let cranberries dry until tacky before coating — that’s the secret to perfect sugaring.
  • Save the leftover syrup for sweetening tea, sparkling water, or drizzling over pancakes.
  • Store in an airtight container at room temperature for 1–2 days or refrigerate up to a week.

Serving Ideas: Top cakes, cheesecakes, and tarts; garnish cocktails or mocktails; or package in small jars as a thoughtful homemade gift.

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