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
Scale
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.
