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Candied Cranberries

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups candied cranberries 1x


  • 24 ounces fresh cranberries
  • 5 cups water
  • 1½ cups sugar, plus more for rolling
  • Orange rind
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon or 1 cinnamon stick


  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.


  • Serving Size: 1
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