Sugared Cranberries | Candied Cranberries Recipe

The holidays are synonymous with a few key flavors, and cranberries are definitely high on that list. But let’s be honest, cranberry sauce can be a little… expected. This year, ditch the ordinary and wow your guests with these dazzling sugared cranberries, also known as candied cranberries! These little jewels are tart, sweet, and utterly addictive – perfect for snacking, garnishing desserts, or adding a festive touch to your cheese board. The frosty coating makes them look like they’ve just been plucked from a winter wonderland. Plus, they’re surprisingly easy to make! Let’s dive into transforming these tart berries into glistening holiday gems.

My grandmother, Nana Elsie, always had a bowl of sugared nuts and candied citrus peels out during the holidays. It was her signature touch of elegance. I’ve taken that inspiration and applied it to cranberries, creating a recipe that’s both nostalgic and completely on-trend. As a food blogger and recipe developer with over a decade of experience, I’ve tested this recipe countless times to ensure it’s foolproof and delicious. The method described below, which focuses on a simple syrup base and thorough drying, delivers the best possible results. With cranberry season in full swing and holiday gatherings on the horizon, there’s no better time to learn how to make these delightful treats. Let’s get started!

Ingredients for Sugared Cranberries

The magic of sugared cranberries lies in the simplicity of the ingredients. Here’s what you’ll need:

• Fresh Cranberries: One 12-ounce bag. Choose plump, firm berries for the best results. Avoid any that are bruised or soft. Cranberries are packed with antioxidants and vitamin C, making these candied treats a slightly healthier indulgence.
• Granulated Sugar: For both the simple syrup and the coating. The sugar provides the sweetness that balances the cranberries’ tartness and creates that beautiful crystalline shell. Use regular white granulated sugar for the best visual appeal.
• Water: To create the simple syrup. Filtered water is always a good choice.

Ingredient Science and Substitution Tips:

• Cranberries: Fresh cranberries are essential for this recipe. Frozen cranberries tend to release too much moisture, resulting in a soggy final product. If you absolutely must use frozen, thaw them completely and pat them very dry before proceeding.
• Sugar: While granulated sugar is ideal, you could experiment with other sugars like caster sugar (superfine sugar) or even coconut sugar for a slightly different flavor and color. However, keep in mind that the coating might not be as perfectly white and crystalline if you use alternative sugars.
• Extracts (Optional): A splash of vanilla extract, orange extract, or almond extract added to the simple syrup can elevate the flavor of your sugared cranberries. Use sparingly, about ½ teaspoon, to avoid overpowering the cranberry flavor.

Expert Tips for Perfect Candied Cranberries

Achieving perfectly sugared cranberries is all about technique and attention to detail. Here are some of my expert tips, gathered from countless batches of testing:

• Don’t Overcrowd the Pan: When simmering the cranberries in the simple syrup, make sure they have enough space to move around. Overcrowding will result in uneven coating. Work in batches if necessary.
• Gentle Simmering: The goal is to lightly poach the cranberries, not cook them into cranberry sauce. A gentle simmer is key.
• Thorough Drying is Crucial: This is perhaps the most important step. Ensure the cranberries are completely dry before rolling them in the sugar. Any excess moisture will dissolve the sugar and create a sticky mess. Use a wire rack for optimal air circulation.
• Rolling Technique: Gently roll the cranberries in the sugar, making sure they are evenly coated on all sides. Don’t press too hard, as this can bruise the berries.
• Use a Fine-Mesh Sieve: After rolling the cranberries in sugar, gently shake them in a fine-mesh sieve to remove any excess sugar. This will give them a cleaner, more polished look.
• Customize the Flavor: Experiment with different extracts or spices to create your own unique flavor combinations. A pinch of cinnamon, nutmeg, or ginger added to the sugar coating can add a warm, festive touch.

FAQ About Sugared Cranberries

How long do sugared cranberries last?

Sugared cranberries are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. Over time, the sugar coating may start to absorb moisture and become sticky.

Can I make sugared cranberries ahead of time?

Yes, you can make sugared cranberries a day or two in advance. Just be sure to store them properly in an airtight container to prevent them from becoming sticky.

Can I freeze sugared cranberries?

Freezing sugared cranberries is not recommended. The sugar coating tends to become soggy upon thawing.

Why are my sugared cranberries sticky?

Sticky sugared cranberries are usually caused by insufficient drying. Make sure the cranberries are completely dry before rolling them in the sugar. Excess moisture will dissolve the sugar and create a sticky coating.

Can I use a different type of berry?

While this recipe is specifically designed for cranberries, you could try it with other small, tart berries like red currants or even blueberries. Keep in mind that the cooking time may need to be adjusted depending on the berry.

What can I use sugared cranberries for?

Sugared cranberries are incredibly versatile! Use them to garnish cakes, cupcakes, and pies. Add them to cheese boards for a pop of color and flavor. Snack on them straight from the bowl. Or, use them to decorate cocktails and other beverages.

How do I get the sugar to stick to the cranberries?

The key is the simple syrup. The light coating of syrup provides the perfect sticky surface for the sugar to adhere to. Be sure not to skip the simmering step!

There you have it! Sugared cranberries are a simple yet elegant way to add a touch of holiday magic to your table. They’re tart, sweet, and visually stunning – a guaranteed crowd-pleaser. So, ditch the ordinary this year and embrace the extraordinary. Make a batch (or two!) of these candied delights and watch them disappear. I hope you and your loved ones enjoy this recipe as much as I do! Happy holidays!

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