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Home » Dessert » Candied Cranberries

November 27, 2011

Candied Cranberries

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Spiced and Sugared Cranberries

I love making these cranberries during this time of year. The method for creating these transforms their overall texture into something delicate and soft while preserving their tart and tangy quality. A balanced palette of warm spices is infused into the cranberries to achieve a unique feel and aroma, which is perfect for enjoying during the holidays. Although these are simple and easy to make, they require several hours of soaking and drying to produce—but the end result is definitely worth the wait. Adapted from Cooking Light.

Spiced and Sugared Cranberries

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Spiced and Sugared Cranberries

SPICED AND SUGARED CRANBERRIES


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  • Author: olivesfordinner.com
  • Yield: 4 servings
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Ingredients

  • 3 cups sugar
  • 3 cups water
  • 2 cinnamon sticks
  • 6 whole cloves
  • 4 cardamom pods, bruised
  • 2 pieces of whole star anise
  • 3 cups fresh cranberries, rinsed
  • 1 cup superfine sugar, or regular sugar pulsed in a small food processor

Instructions

  1. Combine the sugar, water and spices in a small saucepan over medium-high heat. Stir until the sugar is totally dissolved. Allow the mixture to come to a full boil, then pour into a separate bowl and immediately add in the fresh cranberries.
  2. Cover and place into the refrigerator to soak for about 8 hours.
  3. Drain the cranberries. Line a cookie sheet with paper towels and place the cranberries on them to soak up any excess liquid. Place the remaining cup of sugar in a large bowl and add in the cranberries. Toss gently until well coated.
  4. Reline the cookie sheet with fresh paper towels and place the cranberries back on them to dry for about two hours. They may remain drying on the cookie sheet for up to two days.

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Filed Under: Dessert, Fruity Tagged With: fruit

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Comments

  1. Lori Stipp says

    November 17, 2014 at 2:36 pm

    What if you put them in a dehydrator? Good idea or bad? When they are "done" are they still a bit moist inside?

    Reply
    • erinwyso says

      November 17, 2014 at 3:00 pm

      Lori, I haven't tried that so I can't say for sure, but I suspect you'd end up with shriveled cranberries "raisins" instead of these plump ones if you use a dehydrator. When these cranberries are prepared per the instructions above, they will pop in your mouth and have a great texture inside!

      Reply
    • Lori Stipp says

      November 17, 2014 at 3:27 pm

      You are probably right. These look beautiful!

      Reply
  2. Ilona van Golen says

    January 8, 2014 at 11:42 am

    Hi there from the Netherlands! Just wanted to let you know that I've made these last Christmas and all who tasted my cranberries were over the moon about them!
    Here you can see them on a tray filled with some other things I made:
    http://oi43.tinypic.com/2porvnk.jpg
    http://oi42.tinypic.com/el8dn9.jpg
    http://oi42.tinypic.com/mhppl.jpg

    In the weeks before Christmas I already made them a few times and I was so enthusiastic about them online that quite a few of other people from the Netherlands decided to make 'em as well. And thus, the cranberries popped up on Christmas tables all over our country and they sure were a hit with everyone. So thanks a bunch! 🙂 -xxx-

    Reply
    • erinwyso says

      January 8, 2014 at 11:45 am

      Your pictures and styling are gorgeous, IIlona, thank you for sharing!

      Reply
  3. cynthia uribe says

    December 13, 2013 at 3:49 pm

    Do you think it's possible to substitute the sugar these are cooked in with agave, bacon, or stevia to cut down on the glycemic index some? Maybe redundant with sugar coating them but wondered.

    Reply
    • erinwyso says

      December 13, 2013 at 4:58 pm

      I think agave would work for the simmering portion. But it takes a lot of sweetness to balance out the tartness of the cranberries, so I suspect you'd need a lot in the simmer liquid. Using sugar to roll them in is pretty essential, and I'm not sure what could replace that.

      Reply
  4. Angela says

    November 25, 2012 at 3:07 am

    Yummy looking snack! Just a quick clarification question. Does this mean that they only keep for 2 days (or just that you can continue to dry for 2 more days)? I'm wondering if they are sort of dried and can be made in advance for Christmas gifts (or even sent through the mail), or if they're more like fresh and perishable and only keep for a couple of days. Also, do you store them in the fridge or at room temp?
    Thanks so much for the info and recipe!

    Reply
    • erinwyso says

      November 25, 2012 at 12:47 pm

      Thanks Angela! If you are going to jar them and give them as gifts, I would keep them out to dry for up to two days before placing them into other containers. They tend to get soggy if they are not completely dried out. Also, don't refrigerate — they will be fine left out once dried.

      Good luck!

      Reply
  5. Sunday Morning Banana Pancakes says

    December 20, 2011 at 9:25 pm

    This technique is just what I have been looking for – thanks for sharing!

    Reply
  6. amy says

    December 11, 2011 at 1:27 pm

    these are drying on my counter right now. i'm looking forward to snacking on them in a few hours!

    Reply
  7. Jay says

    December 1, 2011 at 2:27 am

    wow…sounds utterly delicious..
    just found your space..lovely space you hve..
    yummy recipe collection with great presentation..
    love your stunning cliks..
    Am your happy follower now..;)

    Reply
  8. BestOodles says

    November 29, 2011 at 8:44 pm

    Happy Holiday Erinwyso,
    First I have to say WOW it's beautiful! Great for holiday treat.

    Reply
  9. erinwyso says

    November 30, 2011 at 1:19 am

    Thanks Katherine! : )

    Reply
  10. erinwyso says

    November 29, 2011 at 11:16 am

    Thanks Kate. The original recipe, linked above, suggests mixing into a cocktail. It also might taste good drizzled over some oatmeal? maybe?

    Reply
  11. Kate says

    November 29, 2011 at 3:04 am

    Those are beautiful! I wonder what you could do with the leftover spiced syrup…?

    Reply
  12. erinwyso says

    November 27, 2011 at 7:25 pm

    They should keep drying on the cookie sheet for up to two days — I updated the posting to reflect that … thanks!

    Reply
  13. Veg-In-Training says

    November 27, 2011 at 5:30 pm

    Perfect holiday snacks!! How long will they keep?

    Reply

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