Candied Cranberries are more than just a festive garnish; they are tiny jewels of pure delight that elevate any dish from ordinary to extraordinary. Imagin extracte the burst of sweet-tart flavor, the satisfying chew, and the stunning ruby-red shimmer they bring to your holiday table. We absolutely adore Candied Cranberries because they offer a sophisticated yet approachable sweetness that perfectly balances rich desserts and savory roasts. What truly makes them special is their incredible versatility. Whether you’re looking to add a pop of color and flavor to a cheese board, a touch of elegance to a cocktail, or a charming topping for baked goods, these glistening berries are the answer. They transform simple cookies into works of art and make a festive charcuterie board truly unforgettable. Get ready to discover the magic of making your own Candied Cranberries and unlock a world of delicious possibilities.
Ingredients:
- 1 12 ounce bag fresh cranberries
- 2 cups 7Up (or Sparkling White Grape Juice)
- 1 cup orange juice (or pineapple juice)
- 1 cup powdered sugar (WITHOUT CORNSTARCH – use freshly ground sugar or powdered sugar with tapioca starch)
Making the Candied Cranberries
This recipe for candied cranberries is surprisingly simple and delivers a festive, jewel-like treat that’s perfect for garnishing holiday desserts, cocktails, or simply enjoying as a sweet-and-tart snack. The secret to their beautiful sparkle and delightful texture lies in the gentle simmering and the final coating of sugar. Let’s get started!
Phase 1: Preparing the Cranberry Syrup
The first step is to create the luscious syrup that will infuse the cranberries with flavor and a hint of sweetness. This will also form the base for our candied coating.
- In a medium saucepan, combine the 2 cups of 7Up (or your chosen sparkling white grape juice) and the 1 cup of orange juice (or pineapple juice). The combination of these liquids will provide a lovely citrusy base with a touch of effervescence, which helps to tenderize the cranberries slightly as they cook.
- Bring this liquid mixture to a gentle simmer over medium heat. You don’t want a rolling boil; just a few gentle bubbles breaking the surface. Stir occasionally to ensure everything is well combined.
- Once the liquid is simmering, carefully add the 12 ounce bag of fresh cranberries to the saucepan. Be gentle when adding them to avoid splashing the hot liquid. At this stage, the cranberries will still be firm and whole.
- Continue to simmer the cranberries in the juice mixture for approximately 10 to 15 minutes. During this time, you’ll notice a few things happening. The cranberries will begin extract to soften and plump up. Some may even start to “pop” open as the heat causes them to break down. This is perfectly normal and desirable, as it allows the juices to meld together. The liquid will also start to reduce slightly and thicken, becoming a more syrupy consistency. Stir every few minutes to prevent any sticking to the bottom of the pan and to ensure even cooking of the cranberries. The goal here isn’t to cook them until they are completely mushy, but rather to soften them and release some of their tartness into the syrup.
Phase 2: Candying and Coating the Cranberries
Now comes the magical part where the cranberries transform into glistening jewels.
- After the initial simmering period, carefully remove the cranberries from the saucepan using a slotted spoon and set them aside in a bowl. It’s important to get as much of the liquid off as possible at this stage. The remaining liquid in the saucepan is your cranberry syrup.
- Return the saucepan containing the reduced cranberry syrup to medium-low heat. We want this syrup to thicken further, almost to a candy-like consistency. Continue to simmer the syrup, stirring more frequently now, as it will be prone to sticking. This process can take another 5 to 10 minutes. You’re looking for a consistency where a drop of the syrup dripped from a spoon falls back into the pan in a thick, slow stream. It should be syrupy enough to coat the back of a spoon without running off immediately.
- Once the syrup has reached the desired consistency, carefully return the cooked cranberries to the saucepan. Gently stir them into the thickened syrup, ensuring each cranberry is thoroughly coated. The warmth of the syrup will help to further tenderize the cranberriegin extractnd begin the candying process. Let them simmer in the syrup for just another 1 to 2 minutes, stirring constantly. This brief period allows the syrup to adhere beautifully to the fruit.
- Remove the saucepan from the heat. Immediately, using your slotted spoon, transfer the syrupy cranberries to a wire rack set over a baking sheet. Allow any excess syrup to drip off for a minute or two. This step is crucial to prevent them from becoming too sticky and clumpy in the next stage.
- While the cranberries are still warm and slightly tacky from the syrup, gently place them into a shallow bowl or a large plate that contains the 1 cup of powdered sugar. Crucially, ensure your powdered sugar is free of cornstarch. If your powdered sugar contains cornstarch, it can sometimes result in a slightly gummy texture. Opt for freshly ground powdered sugar or one made with tapioca starch for the best results. You can either gently roll the cranberries in the sugar, or use a small sieve to lightly dust them, ensuring they are evenly coated. Work in small batches if necessary to prevent overcrowding. The warmth of the cranberries will help the sugar adhere and create that beautiful, frosted appearance.
Phase 3: Drying and Storing
The final step is to let your beautiful candied cranberries dry and set.
- Once coated in powdered sugar, arrange the candied cranberries in a single layer on the wire rack set over the baking sheet. This allows for air circulation, which is essential for them to dry properly.
- Let them air dry at room temperature for at least 2 to 3 hours, or until they feel firm to the touch and the sugar coating is no longer sticky. You can also speed up this process slightly by placing them in a very low oven (around 170°F or 75°C) for about 30-45 minutes, keeping a close eye on them to prevent them from browning.
- Once dried, your candied cranberries are ready to be enjoyed! Store them in an airtight container at room temperature for up to a week. For longer storage, they can be refrigerated, though the sugar coating might become slightly softer.
Conclusion:
And there you have it – a delightful and surprisingly simple way to create beautiful Candied Cranberries! These shimmering ruby jewels are perfect for elevating any holiday dessert or festive cocktail. The process is straightforward, making it accessible even for begin extractner cooks. Don’t be afraid to experiment with these versatile little gems. They add a wonderful burst of sweet-tart flavor and an elegant visual appeal to cakes, pies, cheesecakes, and even just sprinkled atop a bowl of yogurt or ice cream. For a truly festive touch, consider garnishing your Thanksgiving turkey or Christmas beef ham with a scattering of these glistening cranberries.
I encourage you to give this recipe a try. The satisfaction of presenting these homemade Candied Cranberries is immense, and the compliments will surely follow. Enjoy the process, and most importantly, enjoy the delicious results!
Frequently Asked Questions:
Can I make Candied Cranberries ahead of time?
Absolutely! Candied Cranberries can be made several days in advance and stored in an airtight container at room temperature. This makes them a fantastic make-ahead option for busy holiday preparations.
What other fruits can I candy using this method?
While cranberries are our star, this method works beautifully with other small, firm fruits like grapes or even segments of citrus fruit. Experiment with what you have on hand for delicious results!
Sparkling Candied Cranberries- Easy Festive Treat
A simple and festive recipe for sparkling candied cranberries, perfect for garnishing desserts and cocktails.
Ingredients
- 1 12 ounce bag fresh cranberries
- 2 cups Sparkling White Grape Juice
- 1 cup pineapple juice
- 1 cup powdered sugar (WITHOUT CORNSTARCH – use freshly ground sugar or powdered sugar with tapioca starch)
- 1 cup water
Instructions
-
Step 1
In a medium saucepan, combine the 2 cups of Sparkling White Grape Juice and the 1 cup of pineapple juice. Bring this liquid mixture to a gentle simmer over medium heat. -
Step 2
Once the liquid is simmering, carefully add the 12 ounce bag of fresh cranberries. Continue to simmer for approximately 10 to 15 minutes, until the cranberries soften and plump up. Stir every few minutes. -
Step 3
Remove the cranberries from the saucepan using a slotted spoon and set them aside. Return the remaining liquid to medium-low heat and simmer, stirring frequently, for another 5 to 10 minutes until thickened to a candy-like consistency. -
Step 4
Return the cooked cranberries to the thickened syrup and simmer for 1 to 2 minutes, stirring constantly, until coated. Remove from heat. -
Step 5
Transfer the syrupy cranberries to a wire rack set over a baking sheet to drip off excess syrup for a minute or two. -
Step 6
While still warm and tacky, gently place the cranberries into a shallow bowl containing the 1 cup of powdered sugar (ensure it is cornstarch-free). Gently roll or dust to coat evenly. Work in small batches if necessary. -
Step 7
Arrange the coated cranberries in a single layer on the wire rack and let them air dry at room temperature for at least 2 to 3 hours, or until firm and no longer sticky. Alternatively, dry in a very low oven (around 170°F or 75°C) for 30-45 minutes.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
