Introduction: Candied Cranberries
I love cranberries, but dang, they can be hard to eat on their own. So I decided to candy ALL THE CRANBERRIES! This method of preparing them turns them into an absolutely delicious snack or dessert. As a bonus for making candied cranberries, you get cranberry simple syrup too. BAM
Step 1: Ingredients
- one 12 oz bag fresh cranberries, picked through and any bad ones removed
- 2 cups sugar
- 2 cups water
- 1 additional cup of sugar for rolling the cranberries in
You'll also want some baking sheets or parchment paper and a small saucepan. And something sharp to prick the berries. I'm using a toothpick.
Step 2: Make the Simple Syrup and Prick the Berries
Combine the 2 cups of sugar and 2 cups of water over medium heat. Bring up to heat and stir occasionally, or until the sugar is entirely melted and the mixture is clear.
While the simple syrup is doing its thing, prick each cranberry with a toothpick or another small and sharp instrument.
(This sounds like overkill, but it allows the simple syrup to really penetrate the cranberries.)
Step 3: Combine and Let Sit Overnight
Depending on your storage situation, you can either dump the cranberries into the saucepan or put the cranberries into a container and pour the hot syrup over them.
Let the syrup cool for a bit, and then cover and put in the fridge for a few hours or overnight. I put a piece of plastic wrap over mine to make sure everything stayed submerged. :D
Step 4: Strain the Berries and Add to the Sugar
Strain the cranberries well.
Pour one cup of sugar onto a rimmed baking sheet and add the berries in small batches.
Step 5: Coat the Berries With Sugar
Roll the berries around in the sugar and shake off any excess by cupping them in your hands and bouncing them around. :)
Transfer the sugared cranberries to a piece of parchment paper and let them dry for at least an hour. They'll keep for a few days after making - just store at room temp!
Also, bonus - look at the pretty cranberry simple syrup you've got now. YEAH! :D The simple syrup will stay good for a couple months in the fridge - just keep it covered!