Candied Cranberries Recipe

Introduction

Did you know that cranberries are one of the top antioxidant-rich fruits, with studies showing they can contain up to 8,983 total antioxidant capacity per cup? This makes our Candied Cranberries recipe not just a festive treat but a potentially health-conscious indulgence. Transforming fresh cranberries into a sweet, tangy, and crunchy delight is simpler than you think. By soaking them in vibrant orange juice, coating them in a snowy blanket of powdered sugar, and lightly baking to set the sugar, you create a versatile garnish, snack, or dessert topping that bursts with flavor. Perfect for holiday tables, cheese boards, or as a gift from your kitchen, these gems are a celebration of texture and taste. Let’s dive into how you can master this simple yet impressive confection.

Ingredients List

Gather these simple ingredients for sparkling, jewel-like candied cranberries. Each plays a specific role in creating the perfect balance of tart, sweet, and crisp.

• 12 ounces (about 3 cups) fresh cranberries – Look for plump, firm berries with a deep red, glossy sheen. Avoid any that are soft, shriveled, or brown. Substitution: Frozen cranberries can be used in a pinch, but thaw completely and pat them extremely dry to prevent sogginess.
• 1 cup freshly squeezed orange juice – The natural acidity and subtle sweetness of orange juice perfectly complement the cranberry’s tartness, creating a brighter flavor than plain water or simple syrup. Substitution: For a different citrus note, try tangerine, blood orange, or even a mix of lemon and lime juice.
• 2 cups granulated sugar, divided – One cup is for the soaking syrup, and one cup is for the final coating. The fine crystals dissolve easily and create that signature sugary crust.
• 1 cup powdered (confectioners’) sugar – This is the magic dust that gives the cranberries their final, snowy, melt-in-your-mouth coating and helps the granulated sugar adhere for maximum crunch.
• Optional: 1-2 strips of orange zest – Added to the simmering syrup, this infuses an extra layer of aromatic citrus oil, making the flavor pop.

Timing

Compared to many traditional candy recipes that require precise temperatures and lengthy cooking, this Candied Cranberries recipe is remarkably quick. The active hands-on time is under 30 minutes, with the majority dedicated to the passive soaking step, which allows the berries to plump up with flavor. This makes it an ideal last-minute holiday project or a swift treat to whip up for guests.

A bowl of glistening, sugar-coated candied cranberries, ready to garnish a dessert or be enjoyed by the handful.

Step-by-Step Instructions

Step 1: Prepare the Orange Syrup

In a small saucepan, combine 1 cup of granulated sugar and 1 cup of freshly squeezed orange juice. If using, add the strips of orange zest. Heat over medium heat, stirring frequently, until the sugar has completely dissolved. This should only take 3-4 minutes—you are not making a thick syrup, just dissolving the sugar. Once dissolved, immediately remove the pan from the heat and let it cool for about 10 minutes. You want a warm syrup, not a scalding hot one that will burst the cranberries.

Step 2: Soak the Cranberries

Place your fresh, rinsed, and thoroughly dried cranberries in a heat-proof bowl. I like to give them a quick roll on a kitchen towel to ensure no surface moisture remains. Carefully pour the warm orange syrup over the cranberries. Gently stir to ensure all berries are submerged. Cover the bowl with plastic wrap and let it sit at room temperature for exactly 1 hour. This is the sweet spot—soaking longer can make the berries too soft, while less time won’t allow enough flavor infusion.

Step 3: Coat in Sugar

After soaking, use a slotted spoon to transfer the cranberries to a wire rack set over a baking sheet or parchment paper. Let them drain for 5-10 minutes; they should be tacky but not dripping wet. In a shallow bowl, whisk together the remaining 1 cup of granulated sugar and the 1 cup of powdered sugar. Working in small batches, roll the damp cranberries in the sugar mixture until they are completely and generously coated. The powdered sugar acts as a glue, helping the granulated sugar form that beautiful, sparkly, crunchy shell. Return the coated berries to the wire rack.

Step 4: Bake to Set

Preheat your oven to a very low 200°F (95°C). This step is not about cooking the berries but about gently drying and setting the sugar coating. Arrange the sugar-coated cranberries in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes. Watch them closely—you just want the sugar to harden, not melt or caramelize. The berries will remain juicy inside.

Step 5: Cool and Crisp

Remove the baking sheet from the oven and let the cranberries cool completely at room temperature. As they cool, the sugar shell will firm up into that delightful, glass-like crunch. Resist the urge to taste them while warm, as the texture won’t be right. Once completely cool, they are ready to serve or store.

Nutritional Information

The following estimates are for a serving size of approximately 1/4 cup of candied cranberries. Values are approximate.

• Calories: 180 kcal
• Total Carbohydrates: 46 g
• Sugars: 42 g
• Dietary Fiber: 2 g
• Vitamin C: 15% of the Daily Value (DV)
• Note: While sweetened, these cranberries retain some of the fruit’s natural antioxidants and fiber.

Healthier Alternatives

Love the flavor but want to cut back on refined sugar? Try these simple swaps that maintain the festive spirit:

• Syrup Swap: Replace the granulated sugar in the soaking syrup with 3/4 cup of pure maple syrup or agave nectar. The flavor will be deeper and more complex.
• Coating Swap: For the final coating, use 1 cup of coconut sugar (pulsed in a blender to make it finer) mixed with 1/2 cup of powdered erythritol or monk fruit sweetener. This creates a lower-glycemic shell.
• Juice Boost: Use unsweetened cranberry juice instead of orange juice for an even more intense tart berry flavor, reducing the overall added sugar needed.

Serving Suggestions

These versatile candied cranberries are more than just a snack. Here’s how to showcase them:

• Dessert Garnish: Scatter over cheesecakes, pavlovas, vanilla ice cream, or chocolate mousse for a burst of color and tangy contrast.
• Charcuterie & Cheese Boards: Pair with sharp cheddar, creamy brie, and toasted nuts. Their sweetness cuts through rich cheeses beautifully.
• Cocktail & Mocktail Accent: Skewer a few on a toothpick to garnish festive drinks like mimosas, sparkling wine, or cranberry spritzers.
• Gift Idea: Package in clear cellophane bags tied with ribbon for a beautiful, homemade edible gift.

Common Mistakes

Avoid these pitfalls for perfect candied cranberries every time:

• Using Wet Berries: Failing to dry cranberries thoroughly after rinsing (or thawing) leads to a clumpy, sticky, uneven sugar coating. Pat them bone dry.
• Over-Soaking: Leaving the cranberries in the syrup for more than 90 minutes can cause them to become mushy and lose their pleasing pop. Set a timer for 1 hour.
• Oven Too Hot: Baking above 200°F can melt the sugar coating into a hard candy shell or worse, cause it to caramelize and brown. Low and slow is the key.
• Skipping the Powdered Sugar: Using only granulated sugar for coating often results in a coating that falls off. The powdered sugar is essential for adhesion.

Storing Tips

To keep your candied cranberries sparkling and crunchy:

• Airtight is Right: Store completely cooled cranberries in a single layer, separated by parchment paper, in an airtight container.
• Counter vs. Fridge: They will keep at cool room temperature for 2-3 days. For longer storage (up to 1 week), refrigerate them. The cold may cause slight softening, but they will still be delicious.
• Do Not Freeze: Freezing will cause the sugar coating to become wet and sticky when thawed, ruining the texture.
• Reviving Soft Berries: If they lose their crunch, spread them on a baking sheet and place them in a 200°F oven for 3-5 minutes to re-crisp, then cool completely.

Conclusion

This Candied Cranberries recipe is your ticket to an effortlessly elegant and flavorful treat. With just a few simple steps, you transform humble fresh cranberries into dazzling, sweet-tart jewels that elevate everything they touch. Whether you’re garnishing a holiday feast, creating a stunning cheese board, or simply enjoying a handful as a sweet snack, these cranberries deliver on both taste and presentation. The process is forgiving, the results are impressive, and the versatility is unmatched.

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