Candied Cranberries Recipe
These sugared cranberries are an easy way to add a pop of festive flair to your holiday desserts, cheese plates, cocktails and more. They are sweet and sour, sparkly, super simple to make and even taste great on their own.
Servings: 12
Calories: 130kcal
Ingredients
- 1/2 cup water
- 1/4 cup corn syrup
- 1½ cups sugar (divided)
- 12 ounces fresh cranberries
Instructions
- Prepare a baking sheet by lining with parchment paper, then set aside.
- In a medium sized pot, add the water, corn syrup, and 1/2 cup of sugar and bring to a boil over medium high heat.
- Boil for 1 minute, then remove the syrup from heat and add the cranberries. Stir to coat completely, then remove the cranberries from the syrup using a slotted spoon or strainer, letting any excess syrup drip back into the pot.
- Lay cranberries on the prepared baking sheet, separating any to make sure they are not touching. Allow to dry for one hour.
- In a small bowl, add one cup of sugar. Roll a few cranberries at a time in the sugar, then place back onto the prepared baking sheet. Continue until all cranberries are coated in sugar.
- Let the cranberries continue to dry for at least 1 more hour, then store in a cool, dry place until you are ready to use them.
Video
Notes
Storing instructions: store in an airtight container in the fridge for up to 1 week. If they start to weep a little, you can toss them back into a bowl of sugar just before using.
Nutrition
Calories: 130kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 25mg | Fiber: 1g | Sugar: 32g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg