Candied Cranberries Recipe
An easy, festive garnish for any holiday meal, dessert, or cocktail. The perfect little snack, too.
Yield: 12
Calories: 109kcal
Materials
- 1 1/2 cups granulated sugar, divided
- 1/2 cup water
- 12 oz. bag fresh cranberries, washed and dried
Instructions
- In a medium sauce pan, whisk together 1/2 cup sugar with 1/2 cup water until sugar is dissolved. Bring just to a simmer, then remove from heat. Stir in cranberries to evenly coat. Cover and steep for 10 minutes.
- Remove cranberries with slotted spoon to a parchment paper-lined sheet or rack to dry for 1 hour. Cranberries will be sticky.
- Roll cranberries in remaining sugar. Store in sealed container for 2 - 3 days. Enjoy!
Notes
Add a tablespoon of dry rice to container to absorb excess moisture.
Re-roll any cranberries to freshen them up.
Reserve the simple syrup for holiday cocktails.
Granulated sugar looks more "snowy," but cane sugar can also be used.
Nutrition
Calories: 109kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 26g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg