These candied cranberries are like little jewels, bursting with tartness and coated in a sweet, sparkling shell. They’re the perfect festive treat for the holidays, whether you’re using them to garnish a cake, add a pop of flavor to a cheese board, or simply enjoying them as a sweet snack. But let’s be honest, have you ever made candied cranberries that looked absolutely gorgeous at first, only to find the sugar clumping and turning into a sticky disaster within hours? I’ve been there! After much experimentation, I’ve finally cracked the code for achieving that perfect, long-lasting frosted look, and I’m so excited to share my secret with you. The best part? It’s incredibly simple!
Why You’ll Love These Candied Cranberries
Forget the sticky, clumpy messes of candied cranberries past! Here’s why this recipe is a game-changer:
- Picture-Perfect Finish: Achieve that stunning, frosted look that lasts for days.
- Easy to Make: The process is surprisingly simple, even for beginner cooks.
- Versatile: Perfect for snacking, decorating desserts, or adding a touch of elegance to appetizers.
- Festive Flavor: The tartness of the cranberries combined with the sweetness of the sugar creates a delightful holiday flavor.
Gathering Your Ingredients for Candied Cranberries
Let’s talk ingredients. This recipe relies on just a few key components, but the quality and preparation of each one makes a big difference in the final result. We’re aiming for a beautiful balance of tartness and sweetness, with a texture that’s both satisfyingly crisp and slightly chewy. The secret to success lies in ensuring the cranberries absorb just the right amount of sugar and that the coating adheres perfectly. So, let’s dive into the specifics!
- Fresh Cranberries: We’ll need 12 ounces of fresh cranberries. Look for plump, firm berries with a vibrant red color. Avoid any that are soft, shriveled, or have blemishes. Freshness is key for optimal flavor and texture.
- Granulated Sugar (for Syrup): 1 cup of granulated sugar will be transformed into a simple syrup to gently cook and plump the cranberries. The sugar not only sweetens the cranberries but also helps to preserve them.
- Granulated Sugar (for Coating): Another 1 cup of granulated sugar is needed for the final frosted coating. The fine crystals of granulated sugar create a beautiful, sparkling effect.
- Water: 1 cup of water forms the base of the simple syrup, ensuring even cooking and preventing the sugar from burning.
Crafting Your Candied Cranberries: Step-by-Step
Ready to transform those tart cranberries into sparkling gems? Don’t be intimidated; this recipe is all about technique and timing. We’ll start by creating a simple syrup to gently cook the cranberries, then move on to the crucial step of drying them properly for that perfect sugar coating. Follow these step-by-step instructions, and you’ll be rewarded with candied cranberries that are both beautiful and delicious!
- Prepare the Cranberries: Begin by carefully washing and picking over your cranberries. Remove any stems, leaves, or soft berries. This ensures that only the best cranberries are used for candying, preventing any unwanted flavors or textures from affecting the final product.
- Make the Simple Syrup: In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar (for syrup). Heat over medium heat, stirring constantly until the sugar dissolves completely. Continue heating until the mixture comes to a gentle simmer. The goal is to create a clear, smooth syrup that will gently cook the cranberries without scorching.
- Cook the Cranberries: Add the cranberries to the simmering sugar syrup. Cook for about 5 minutes, or until the cranberry skins just begin to crack. This is a critical step; you want the cranberries to plump up and absorb the sugar, but avoid overcooking them, which can cause them to burst and release too much juice. Watch closely and remove from heat as soon as you see the skins starting to split.
- Cool in Syrup: Remove the saucepan from the heat and let the cranberries cool completely in the syrup for at least 1 hour, or even overnight in the refrigerator. This allows the cranberries to fully absorb the sugar and plump up beautifully. This step can be done ahead of time for convenience.
- Drain Thoroughly: Drain the cranberries thoroughly in a colander. Discard the syrup (or save it for another use, such as flavoring sparkling water or cocktails… wait, never mind!), making sure to remove as much excess liquid as possible.
- The Secret to No Clumping: Air Dry: This is the most important step to prevent sugar clumping! Spread the drained cranberries in a single layer on a wire rack set over a baking sheet. Let them air dry for at least 1 hour, or preferably 2-3 hours, until the surfaces are tacky but not wet. This crucial drying time allows the cranberries to develop a slightly sticky surface that the sugar can adhere to properly, preventing it from dissolving and clumping later. Don’t rush this process!
- Coat with Sugar: Place the remaining 1 cup of granulated sugar (for coating) in a shallow dish. Working in small batches, gently roll the tacky cranberries in the sugar until they are completely coated. Make sure each cranberry is evenly covered for a beautiful, sparkling finish.
- Final Dry: Transfer the sugared cranberries to a clean wire rack to dry completely. This will take another hour or two. This final drying period allows the sugar coating to harden and set, ensuring that the cranberries remain beautifully frosted and non-sticky.
- Store: Once completely dry, store your candied cranberries in an airtight container at room temperature. They should last for several days, retaining their beautiful appearance and delicious flavor.
Tips for Perfect Candied Cranberries Every Time
Want to ensure your candied cranberries turn out perfectly every single time? Here are a few extra tips and tricks to keep in mind:
- Don’t Overcook: Overcooked cranberries will burst and release too much juice, resulting in a sticky mess. Watch them closely while they’re simmering in the syrup and remove them from heat as soon as the skins start to crack.
- Dry Thoroughly: The air-drying step is crucial for preventing sugar clumping. Make sure the cranberries are tacky but not wet before coating them in sugar. This may take longer depending on the humidity in your kitchen.
- Use a Wire Rack: Drying the cranberries on a wire rack allows air to circulate around them, ensuring even drying and preventing them from sticking together.
- Store Properly: Store your candied cranberries in an airtight container at room temperature to maintain their freshness and prevent them from becoming sticky.
- Add a touch of spice: For a warming twist, consider adding a pinch of ground cinnamon or ginger to the sugar coating.
What to Serve With Candied Cranberries
These little jewels are incredibly versatile! Here are just a few ideas for how to enjoy them:
- Dessert Decoration: Use them to garnish cakes, cupcakes, or pies for a festive touch. For a rich chocolate dessert, you might like our decadent chocolate topped cream cake recipe.
- Cheese Boards: Add them to a cheese board for a sweet and tart contrast to savory cheeses.
- Snacking: Enjoy them straight from the container as a sweet and tangy snack.
- Salads: Sprinkle them over salads for a burst of flavor and color.
- Gifting: Package them in small jars or bags as a homemade holiday gift.
Your Candied Cranberries Questions Answered (FAQ)
Can I use frozen cranberries?
While fresh cranberries are preferred, you can use frozen cranberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before using them in the recipe. Keep in mind that frozen cranberries may release more juice during cooking, so you may need to adjust the cooking time slightly.
How long do candied cranberries last?
When stored in an airtight container at room temperature, candied cranberries will typically last for several days to a week. However, they are best enjoyed within the first few days for optimal freshness and texture.
Can I use a different type of sugar?
While granulated sugar is recommended for this recipe, you can experiment with other types of sugar. For the syrup, brown sugar will add a molasses flavor. Keep in mind that using a coarser sugar for coating may result in a less smooth and sparkling finish.
Why are my candied cranberries sticky?
Sticky candied cranberries are usually the result of not drying them thoroughly enough. Make sure to allow the cranberries to air dry completely until they are tacky but not wet before coating them in sugar. Also, ensure the final drying stage on the wire rack is sufficient.
Enjoy Your Homemade Candied Cranberries!
There you have it – a foolproof recipe for candied cranberries that are not only beautiful but also stay that way! These little treats are perfect for adding a touch of festive cheer to any occasion. So go ahead, give this recipe a try, and prepare to be amazed by the results. And don’t forget to leave a comment below and let me know how they turned out. Happy candying!
Candied Cranberries (Stops Sugar Clumping!)
Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1 cup granulated sugar (for coating)
Directions
- Wash and pick over the cranberries, removing any stems or soft berries.
- In a medium saucepan, combine 1 cup water and 1 cup sugar for syrup. Heat over medium heat, stirring until the sugar dissolves completely. Bring to a simmer.
- Add the cranberries to the simmering sugar syrup. Cook for about 5 minutes, or until the cranberry skins just begin to crack. Do not overcook, as this will cause them to burst and release too much juice.
- Remove from heat and let the cranberries cool in the syrup for at least 1 hour, or up to overnight. This allows them to plump up and absorb the sugar.
- Drain the cranberries thoroughly in a colander. Discard the syrup or save it for another use, like flavoring sparkling water.
- The secret to preventing clumping: Spread the drained cranberries in a single layer on a wire rack set over a baking sheet. Let them air dry for at least 1 hour, or preferably 2-3 hours, until the surfaces are tacky but not wet. This crucial step ensures the sugar adheres properly and prevents it from dissolving and clumping later.
- Place 1 cup of granulated sugar in a shallow dish. Working in batches, roll the tacky cranberries in the sugar until they are completely coated.
- Transfer the sugared cranberries to a clean wire rack to dry completely. This will take another hour or two. Store in an airtight container at room temperature.