Learn how to make this Candied Cranberries
recipe with the voice-activated cookbook iPhone app, Myka.
By: Sous Chef Myka
Sweet, tart, and with a picture-perfect sugar coating, Candied Cranberries are great to keep on hand. You can use them in baking and as a dessert topping, and they’re ready in a pinch.
2 cups fresh cranberries
½ cup sugar
½ cup water
Hi Chefs, Myka here 👋
Think of these Candied Cranberries as the icing on the cake, if you will. These tart little treats have a crunchy, sugary coating, and they’re more versatile than you might think. Add them to your favorite baked goods, top your next dessert with them, or get creative and pair them with cheeses and salads. Need some inspo? Try our Cranberry Swirl Cheesecake with a Biscotti Crust.
To start, rinse and thoroughly dry fresh cranberries, and line a baking sheet with parchment paper. Then, add sugar and water to a saucepan, and bring it to a boil, letting it simmer for 3 minutes.
After that, you’ll add the cranberries, stirring to coat, before removing from the heat. Continue to stir for another minute. Then, transfer the cranberries to the parchment paper and let them dry.
Lastly, add sugar to a bowl, and roll the sticky cranberries in the sugar to coat. Store them at room temperature in an open container.
Step by Step Instructions
Rinse and thoroughly dry 2 cups of fresh cranberries.
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, add ½ cup of sugar and ½ cup of water. Bring to a boil and let simmer for 3 minutes.
Add the cranberries, stir to coat with a slotted spoon, then remove from the heat and continue stirring for an additional minute.
Transfer the cranberries to the parchment paper and let cranberries dry for an hour.
Add sugar to a bowl, then roll the sticky cranberries in the sugar to coat them. Store at room temperature in an open container.