Save These candied cranberries are my secret weapon for sparkling up any party spread or holiday treat board. Sweet-tart and dazzling, every berry gets encased in a crunchy sugar shell perfect for snacking out of hand or adding a gourmet flourish to cakes and cocktails. Whenever I bring a bowl of these bright jewels to the table, they disappear in minutes, everyone loves their burst of flavor and irresistible crunch.
The first time I made these was at Thanksgiving to liven up my cranberry sauce. Now they are my go to when I want something quick pretty and crave that tangy pop.
Ingredients
- Fresh cranberries: The tart centerpiece here Choose firm glossy berries without blemishes for best results
- Granulated sugar: Does double duty as syrup and for coating Use a fine granulated variety for more even coverage
- Water: Dissolves sugar and helps create the sticky syrup base Clean filtered water gives the freshest flavor
- Optional cinnamon or orange zest: If you want a flavor twist select unwaxed oranges for zest or freshly ground cinnamon
Instructions
- Prep Cranberries:
- Rinse fresh cranberries gently under cool water then spread them on a kitchen towel and pat until completely dry This is crucial for helping the syrup cling in the next step
- Make Sugar Syrup:
- Add water and the measured amount of sugar to a small saucepan Set the pan over medium heat and stir steadily until the sugar melts into the water and the mixture turns clear Remove from heat and let the syrup cool for about two minutes which helps avoid premature popping of the berries
- Soak the Cranberries:
- Drop the cranberries into the warm not hot syrup Stir softly so that each berry is well coated Let them soak for five minutes so the syrup seeps in but the berries stay whole
- Drain Excess Syrup:
- Use a slotted spoon to lift the sticky cranberries out and transfer them onto a wire rack set over parchment paper This lets any extra syrup drain off so you do not end up with clumps of sugar later Allow them to sit for fifteen minutes
- Sugar Coat:
- Pour the final portion of sugar into a shallow bowl Working in small batches roll the tacky cranberries in the sugar and toss gently with fingers until every berry has an even sparkly coat
- Final Dry:
- Move the coated cranberries back to the wire rack and let them dry at room temperature for one hour This sets the crunchy shell giving that perfect crisp bite
Save One of my favorite things is using orange zest in the sugar It perfumes my kitchen and adds a delicate citrus note that brings back holiday memories I remember making these one snowy weekend and gifting jars to neighbors who still ask for them every year
Storage Tips
Keep your candied cranberries in an airtight container at room temperature for up to three days If the sugar gets a little sticky just toss them in a bit more sugar before serving Refrigerating can make them weep so always store dry
Ingredient Substitutions
If fresh cranberries are not available you can try frozen though they should be thawed and patted dry first For added flavor swap half the sugar with superfine coconut sugar or roll in vanilla sugar for an aromatic touch
Serving Suggestions
Sprinkle these over cheesecakes or chocolate tarts for a striking sweet tart finish Toss a handful into winter salads for sparkle and crunch Stir into holiday cocktails or sparkling water for a festive garnish Let kids snack on them straight from the bowl
Cultural and Historical Context
Candied fruit traditions run deep in holiday kitchens from Victorian sugared oranges to French fruits glacés This easy method brings that touch of old fashioned candy shop magic to modern celebrations In New England cranberries have been a tart staple for centuries and candying them was a preservative and decorative treat before refrigeration
Save Perfect for parties, these sparkly snacks bring cheer wherever they go. Set out an extra bowl because you will want a handful for yourself too.
Recipe FAQ
- → How do I keep candied cranberries crisp?
Dry thoroughly after coating and store in an airtight container at room temperature for up to three days.
- → Can I use frozen cranberries?
Fresh cranberries work best, as frozen ones may release excess moisture, affecting the sugar coating's texture.
- → What flavors can enhance this snack?
Try adding a pinch of cinnamon or orange zest to the sugar for a spiced and aromatic twist on the coating.
- → Are there any tools needed?
A small saucepan, slotted spoon, wire rack, parchment paper, and shallow bowl are helpful for preparation and drying.
- → Is this suitable for vegan and gluten-free diets?
Yes, based on the ingredients listed, this snack is both vegan and gluten-free. Check sugar source for strict dietary needs.