I have been meaning to make candied cranberries for years. I tried them at a Christmas party about six years ago and I instantly knew I had to make them one day. Well, that day finally came this week when I had the better part of a bag of cranberries left behind from a batch of orange cranberry muffins.
They really are the perfect Christmas treat. First, they have a sweet crisp outer layer with a juicy moist interior that flows out the minute you bite into it. Second, they are ridiculously easy to make. Third, they are a beautiful bright red that will bring any Christmas table to life. In fact, I am thinking of sprinkling my cookie trays with them this year to add some color and liveliness to the spread. And, in the weeks before, I might just have some in a candy bowl on the table. After all, is there anything better than an edible centerpiece?
Thank you again to Brenda and Meal Planning Magic for hosting this link up.
Yield: Approximately two cups
Note: I adjusted the recipe to make just under 1.5 cups when I used it, but I am writing the amounts for using a whole bag of cranberries here.
Two cups of water
Two cups of granulated sugar, plus an extra 1/2 cup for sprinkling
10 oz bag of cranberries
- Combine water and two cups of sugar in a pot over a stove. Stir the mixture occasionally and bring to a boil. Make sure that the sugar has dissolved completely before turning the heat off. Once this has occurred, remove the pot from the heat and let the syrup cool to 170 degrees.
- Gently stir in cranberries so that they are all coated with syrup. Submerge them with a plate or a pot lid and let them rest at least until they reach room temperature.
- Prepare two cookie sheets with waxed paper. Using a slotted spoon, remove them from the syrup. Let them dry out. When they are still just very slightly moist sprinkle the sugar on them. I actually dumped them into a bowl and gently tossed them with sugar in order to ensure even distribution. If the sugar disolves instead of sticking to the cranberries, they need to dry out more. No harm will be done if you let them dry a bit more and coat them with sugar yet again.
- Let them dry completely before serving. I like to store them in an open bowl to keep them from getting soggy.