If you’re searching for a dazzling way to brighten your holiday table or add a zing of festive color to your desserts, look no further than this Orange Vanilla Candied Cranberries Recipe. These cranberries burst with bright citrus notes and warm vanilla undertones, all wrapped in a sweet, crisp sugar coating that makes every bite a delightful treat. They’re stunning, surprisingly simple to make, and bring a perfect balance of tart and sweet that will charm your guests and elevate your seasonal gatherings with just a few essential ingredients.
Ingredients You’ll Need
Gathering the right ingredients is key, and for this Orange Vanilla Candied Cranberries Recipe, the list is refreshingly straightforward. Each item adds a unique component, whether it’s the natural tartness of fresh cranberries, the citrus brightness from orange, or the cozy warmth of vanilla and cinnamon flavoring the syrup.
- 1 12-ounce bag of cranberries: Fresh, firm cranberries give the perfect burst of tartness to contrast the sweet coating.
- 1.75 cups water: Acts as the base for the syrup, helping dissolve the sugar and infuse flavors.
- 2 cups sugar: Creates the rich, flavorful syrup that soaks into the cranberries for sweetness and adhesion.
- Zest & juice of 1 orange (about 1/2 cup juice): Adds bright, tangy citrus notes that uplift and balance the sugar’s sweetness.
- 1 teaspoon vanilla extract: Brings a lovely, warm aroma and depth that complements the orange beautifully.
- 1 whole cinnamon stick: Infuses subtle spice and warmth into the syrup, harmonizing with vanilla and orange.
- 1.5 to 2 cups white sugar for coating: A mixture of granulated and sparkling sugar adds the perfect crisp, sparkling finish on the candied cranberries.
How to Make Orange Vanilla Candied Cranberries Recipe
Step 1: Prep Your Cranberries
Start by washing the cranberries thoroughly, picking out any that are soft or have stems. This ensures every berry you sweeten will be vibrant and fresh, setting the stage for gorgeous-looking candied gems.
Step 2: Make the Orange Vanilla Syrup
In a 2-quart stockpot, combine water, orange zest and juice, vanilla extract, sugar, and your cinnamon stick. Bring this mixture to a boil and then let it simmer on low heat for about 5 to 7 minutes. You’re looking for the syrup to thicken slightly into a luscious, flavorful base that will gently soak into the cranberries.
Step 3: Combine Cranberries and Syrup
Remove the syrup from heat and let it cool just enough so it’s warm but not hot—a crucial step so your cranberries don’t burst prematurely. Pour the syrup along with the cinnamon stick over the bowl of cranberries, ensuring they’re fully submerged for maximum flavor absorption.
Step 4: Chill Overnight
Cover your bowl and place it in the refrigerator overnight. This slow chilling allows the cranberries to soak up the syrup’s beautiful flavors, plumping them with sweet-tart goodness that will shine through once coated.
Step 5: Drain and Dry
The next day, drain the cranberries using a colander or fine mesh sieve set over a bowl to catch the syrup. Let them dry and become tacky for 30 minutes to an hour. Don’t toss out the syrup! It’s perfect for holiday cocktails or to drizzle over desserts.
Step 6: Sugar Coat the Cranberries
Spread your white sugar onto a baking sheet. Then, gently roll batches of cranberries in the sugar, coating them evenly and forming a crisp sugary shell. This final step transforms ordinary cranberries into sparkling, jewel-like treats.
Step 7: Cure and Crisp
Let the coated cranberries sit out for at least 3 hours so the sugar hardens fully. You’ll know they’re ready when each one has a crisp, sugary crust that adds wonderful texture and irresistible sparkle.
How to Serve Orange Vanilla Candied Cranberries Recipe
Garnishes
These candied cranberries make show-stopping garnishes for cakes, cheeseboards, or cocktail glasses. Their glossy, sugar-kissed skins pop visually and add a festive crunch that will impress everyone at your gathering.
Side Dishes
Try pairing these cranberries alongside rich dishes like roast turkey, pork, or glazed ham—the sweet and tart flavors cut through heavier fare beautifully, balancing your plate with elegance.
Creative Ways to Present
For a dazzling presentation, arrange your candied cranberries on a holiday wreath made of fresh herbs or use them to fill clear glass jars for meaningful, edible gifts. They also look fantastic sprinkled over your favorite frosted cupcakes or stirred into yogurt parfaits.
Make Ahead and Storage
Storing Leftovers
Store any leftover candied cranberries in an airtight container at room temperature or in the fridge. They keep well for up to a week and retain their crisp sugar coating when stored properly.
Freezing
You can freeze candied cranberries by spreading them out on a baking sheet until firm, then transferring them to a sealed freezer bag. Frozen cranberries stay delicious for about 3 months, though the coating may become slightly less crisp after thawing.
Reheating
No need to reheat candied cranberries—they’re best enjoyed chilled or at room temperature to savor their crisp sugar shell and fresh burst of flavor. If you want warmed berries, try tossing them gently in a warm drink just before serving.
FAQs
Can I use frozen cranberries for this recipe?
Fresh cranberries give the best texture and flavor for candied cranberries, but if frozen are your only option, thaw and drain them well before using to avoid excess moisture diluting the syrup.
Is it necessary to use the cinnamon stick?
While the cinnamon stick adds a subtle warm spice that complements the orange and vanilla, you can omit it if you prefer a purer citrus and vanilla flavor profile.
What can I do with the leftover syrup?
The leftover orange vanilla syrup is a fantastic ingredient to keep on hand—it’s perfect for drizzling over pancakes, mixing into cocktails, or even adding a sweet twist to tea or sparkling water.
How long do the candied cranberries last?
Stored properly in an airtight container, your candied cranberries can last up to a week at room temperature. Beyond that, their texture and crispness may start to diminish.
Can I adjust the sweetness of this recipe?
Absolutely! Feel free to reduce the sugar slightly in the syrup for a tarter cranberry, or add more if you love a sweeter coating. Just keep in mind that sugar acts as a preservative and helps create that signature crunchy shell.
Final Thoughts
There’s something truly magical about transforming simple cranberries into these shimmering, flavor-packed delights. This Orange Vanilla Candied Cranberries Recipe is a fun, rewarding project that delivers not just incredible taste but also a beautiful burst of color to your holiday table or everyday treats. I can’t wait for you to try it and see just how easily this little jar of joy could become your new seasonal favorite!
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Orange Vanilla Candied Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (including 3 hours drying and overnight soaking)
- Yield: 2 servings (approximately 1 cup candied cranberries)
- Category: Dessert Garnish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Orange Vanilla Candied Cranberries are a delightful and festive treat featuring fresh cranberries soaked overnight in a warm orange-vanilla simple syrup with cinnamon, then coated in sparkling sugar to create a crisp, sweet shell. Perfect as a holiday garnish, cocktail decoration, or a tangy sweet snack.
Ingredients
Cranberries & Syrup
- 1 12-ounce bag of fresh cranberries
- 1.75 cups water
- Zest and juice of 1 orange (approximately 1/2 cup fresh juice)
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 whole cinnamon stick
Coating Sugar
- 1.5 to 2 cups white sugar for coating (blend of 3 parts granulated sugar and 1 part clear sparkling sugar)
Instructions
- Prepare Cranberries: Wash the cranberries carefully and remove any stems or bad cranberries to ensure only fresh fruit is used.
- Place Cranberries in Bowl: Transfer the cleaned cranberries to a heat-safe bowl ready for soaking.
- Make Simple Syrup: In a 2-quart stockpot, combine 1.75 cups water, orange zest and juice, 1 teaspoon vanilla extract, 2 cups granulated sugar, and 1 cinnamon stick. Bring the mixture to a boil over medium-high heat.
- Simmer Syrup: Reduce heat to low and simmer the syrup for 5 to 7 minutes until it thickens slightly, which concentrates the flavors and dissolves the sugar completely.
- Cool Syrup: Remove the pot from heat and let the syrup cool for a few minutes, so that it is warm but not hot enough to cause the cranberries to burst in the next step.
- Soak Cranberries: Pour the warm syrup, including the cinnamon stick, over the cranberries, making sure they are fully submerged to absorb the flavors evenly.
- Refrigerate Overnight: Cover and refrigerate the bowl of cranberries and syrup overnight to allow the cranberries to soak and become infused with the sweet, citrusy flavor.
- Drain Cranberries: The next day, set a colander or fine mesh sieve over a large bowl and pour the cranberries in to drain off the syrup, which can be reserved for other uses like cocktails.
- Dry Cranberries Slightly: Let the cranberries sit in the colander for 30 minutes to an hour until they become tacky, which helps the sugar coating stick better.
- Prepare Sugar Coating: Spread 1.5 to 2 cups of white sugar onto a sheet pan; the sugar is a mix of granulated and clear sparkling sugar for extra crunch and sparkle.
- Coat Cranberries: Gently roll half of the cranberries in the sugar, ensuring each is evenly coated. Repeat with the remaining cranberries, trying to keep them in a single layer for easy drying.
- Dry Candied Cranberries: Leave the coated cranberries out at room temperature to dry for at least 3 hours, until the sugar forms a hard, crisp shell around each berry, making them ready to enjoy or garnish.
Notes
- The reserved simple syrup makes a delicious addition to cocktails or desserts.
- Use clear sparkling sugar if available for a more decorative, glittery effect.
- The cranberries must be dry and tacky before sugar coating to ensure the sugar sticks properly.
- Store candied cranberries in an airtight container at room temperature to maintain crispness.
- If short on time, the cranberries can be soaked for a minimum of 6 hours but overnight is best for full flavor.
